Description
Chimaek literally is a pairing of fried chicken and beer typically served in the evening in many South Korean restaurants.
Ingredients
Units Scale
Chicken
- 1 1/2 kg boneless chicken thigh, sliced into strips
- 2 tbsp rice wine
- 2 tsp minced ginger
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 cup potato starch
- oil, for deep frying
Sour cream and chives
- 4 tbsp sour cream and chives powder
Honey Soy Sesame
- 1/4 cup honey
- 3 tbsp soy sauce
- 1 tbsp rice wine
- 2 tsp sesame oil
- 2 tsp toasted sesame seeds
Yangneom
- 1 tbsp gochujang
- 1 tbsp ketchup
- 2 tbsp honey
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp garlic, minced
- 2 tsp sesame oil
Spicy mayo
- 1/3 cup mayonnaise
- 1 1/2 tbsp gochujang
Cheese
- 4 tbsp cheese powder
Instructions
Chicken
- In a large bowl combine all chicken ingredients together apart from the oil and potato starch, mix well with your hands making sure all the ingredients are mixed together and coats the chicken evenly.
- Place the potato starch in a large bowl. Dredge the seasoned chicken pieces in the potato starch and evenly coat them. Dust off excess potato starch.
- Prepare a deep fryer, heat to 180C then place chicken one piece at a time, do not overcrowd. Deep fry for 5 minutes.
- Remove chicken from fryer then set it aside in a paper towel lined plate.
- Let the chicken cool, once it has cooled down heat oil again to 180C then deep fry chicken for the second time, this time fry it for only 2-3 minutes or until it is cooked. Remove from fryer then set it aside in a paper towel lined plate.
Sour Cream and Chives
- Prepare 1/5th of the cooked chicken and in a large bowl toss it with sour cream and chives powder
Honey Soy Sesame
- In a sauce pan over medium heat combine all Honey Soy Sesame ingredients apart from the sesame seeds. Once boiling turn the heat off.
- Pour sauce into a large bowl then add 1/5th of the cooked chicken, toss to distribute sauce evenly.
- Sprinkle with toasted sesame seeds.
Yangneom
- In a sauce pan over medium heat combine all Honey Yangneom ingredients apart from the sesame seeds. Once boiling turn the heat off.
- Pour sauce into a large bowl then add 1/5th of the cooked chicken, toss to distribute sauce evenly.
- Sprinkle with toasted sesame seeds.
Spicy Mayo
- In a bowl combine all spicy mayo ingredients, mix well then place on piping bag. Use this to top 1/5th of the cooked chicken.
Cheese
- Prepare 1/5th of the cooked chicken and in a large bowl toss it with sour cream and cheese powder
Presentation
- Place chicken on a serving platter then serve with beer or soju.
Crispy chicken is always great!I love them either with sour cream or cheese!
Wow wow wow!!!! I’m a sucker for condiments, so something like this is right up my alley!!! Great looking chicken as well.
Hope this good as airfried. Airfrying is big now here in U.S. as another CT kitchen appliance but I have mine as one of the features of my convection oven. This will be good for New Year’s Eve while waiting for the ball to drop in Times Square.
I havent tried them airfried but I bet they will work too, the only thing with airfried from what I notice it they usually come out dry and it just make sense as it is not drenched in oil
I love that you served for different types, so that there’s some thing for everyone. This sounds like it great idea for a tapas style meal. Definitely going to try this!
Yup it is a nice tapas idea, like Koreans they usually serve this with alcoholic drinks
Wow, finally you have on your blog something I’m familiar – and even tried! Lol. This looks terrific and so wonderfully crisp. Loving this honey sesame sauce, too!
★★★★★
Your blog to surprises me of a lot of delicious things I never had tried or imagined.
Here, the most common would be fried anchovies & salted peanuts!
That full platter is a fried chicken lover’s dream!