Before cooking, freeze the chicken drumsticks for 5 hours or overnight. This will help them turn out crispy when fried.

Remove the chicken drumsticks from the freezer and let them thaw in a bowl. Add the tempura batter mix, put on gloves, and mix the chicken drumsticks thoroughly by hand. Continue mixing until the batter is thick, runny, and coats the chicken well.

Place a pan on the stove and add the oil. Heat on high until the oil is hot, then add the chicken drumsticks and fry. After 10 minutes, reduce the heat to medium and continue frying until cooked through (no need to flip them often).

Once the chicken drumsticks are fully cooked and ready to remove, switch to high heat briefly to help prevent them from absorbing too much oil. Remove the drumsticks and let them drain on a wire rack.

Slice the cucumber as desired. Arrange the cucumber slices and cooked rice on a plate, place the chicken drumsticks on the side, and drizzle with ketchup. Serve and enjoy.