Chimaek

This perhaps is the best combination to end a very busy week. Chimaek literally is a pairing of fried chicken and beer typically served in the evening in many South Korean restaurants.


Many cultures pair beer with food, like how the Americans pair it with burger, the Italians with pizza, the Filipinos with pulutan, Kiwis with their barbecue, Japanese with Otsumami, the list goes on but in Korea I never knew its common to pair beer with anju and the most popular one is the fried chicken.

This is nothing new, in fact there is a historic record that indicates a similar recipe has existed in Korea since at least 600 years ago but long forgotten until late 2010. The chimaek we know today was from the late 20th century, but it started as a roasted chicken rather than fried, it was then adapted to local preference, and it morphed in what we know as Korean Fried chicken today. During the 1970 draft beer started to become popular too and since then it became common for these two to be served as a set meal in South Korea and the rest was history.

Today you can see chimaek restaurant around the world there are even chimaek festival happening everywhere, luckily here in New Zealand there is a quite a growing Korean population so many restaurants offer this pairing here as well, actually I just recently visited one restaurant aptly named as Chimaek.


Cold beer and freshly fried golden crispy chicken, what can go wrong, it’s one of the best beer combinations ever made, definitely something you want after work on a Friday before heading home to unwind. Today instead of having a chimaek at a restaurant, we made one at home and made something special, instead of one flavour I served four different types, sour cream and chives, honey soy sesame, spicy mayo, yangneom and cheese.

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Chimaek

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 6 1x
  • Category: Side Dish
  • Cuisine: Korean

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

Sour cream and chives


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

Cheese



Instructions

Chicken

  1. 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.
  2. 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.
  3. Prepare a deep fryer, heat to 180C then place chicken one piece at a time, do not overcrowd. Deep fry for 5 minutes.
  4. Remove chicken from fryer then set it aside in a paper towel lined plate.
  5. 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

  1. Prepare 1/5th of the cooked chicken and in a large bowl toss it with sour cream and chives powder

Honey Soy Sesame

  1. In a sauce pan over medium heat combine all Honey Soy Sesame ingredients apart from the sesame seeds. Once boiling turn the heat off.
  2. Pour sauce into a large bowl then add 1/5th of the cooked chicken, toss to distribute sauce evenly.
  3. Sprinkle with toasted sesame seeds.

Yangneom

  1. In a sauce pan over medium heat combine all Honey Yangneom ingredients apart from the sesame seeds. Once boiling turn the heat off.
  2. Pour sauce into a large bowl then add 1/5th of the cooked chicken, toss to distribute sauce evenly.
  3. Sprinkle with toasted sesame seeds.

Spicy Mayo

  1. 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

  1. Prepare 1/5th of the cooked chicken and in a large bowl toss it with sour cream and cheese powder

Presentation

  1. Place chicken on a serving platter then serve with beer or soju.

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10 Responses

  1. Crispy chicken is always great!I love them either with sour cream or cheese!

  2. Chef Mimi says:

    Wow wow wow!!!! I’m a sucker for condiments, so something like this is right up my alley!!! Great looking chicken as well.

  3. Gina ramos says:

    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.

    • Raymund says:

      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

  4. 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!

  5. 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!

  6. suituapui says:

    Here, the most common would be fried anchovies & salted peanuts!

  7. Hannah says:

    That full platter is a fried chicken lover’s dream!

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