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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

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.

Published by
Raymund
Tags: ChickenFried

Recent Posts

Bulanghang

It’s like Bicol Express but with a creamy beef twist. Bulanghang is dish created by…

4 hours ago

Porteña (Borough Market, London, United Kingdom)

If you're looking for delicious Argentine cuisine in the heart of London, look no further…

3 days ago

Baked Cheesy Chicken Broccoli with Mushroom Rice

A one pot meal that you will definitely ask for more, its cheesy, its creamy…

4 days ago

Bomba Paella at Furness Food Hut (Borough Market, London, United Kingdom)

When visiting Borough Market one of the things you will instantly notice is a large…

6 days ago

Pinakro

One of the most filling and satisfying #meryenda the Bicolano cuisine has to offer. Pinakro…

1 week ago

Bone Daddies Bond St (London, United Kingdom)

Bone Daddies at Bond St is a ramen bar and restaurant located in London, England…

1 week ago