Korean fried chicken (CHIMAEK):
Although bibimbap, bulgogi, and Korean fried chicken (CHIMAEK) are frequently included in definitions of Korean cuisine, there is much more to it. The barbeque here is among the best in the world, and the Korean fried chicken is already well-known and lauded, according to Matt Preston.
They are known as Korean Fried Chicken, also known as Yangnyeom Chicken, or the “other KFC.” Due to their delicious crunchiness and gochujang sauce, a rich, spicy, sweet sauce, they have gained worldwide fame.
In Korea, there are many various kinds of yangnyeom chicken, but this fiery style of fried chicken may be the most well-known.This recipe can be used to make an authentic Korean meal if that’s what you’re after. The most well-known dish I have is my Korean BBQ chicken, which you must try.In addition, beer is frequently combined in Korea with Korean fried chicken wings. Its name is Chimaek (sometimes spelled Chimac). When watching popular sports, such as soccer, Chimaek is a traditional Korean dish that is enjoyed.
WHAT DOES CHIMAC (CHIMAEK) MEAN?
The term “Chimaek” blends the Korean word for beer, maekju, with the English word “chicken” (). Not only is this well-liked combination of Korean fried chicken and beer a go-to finger snack for game nights, but it also takes center stage every Friday after work during happy hour gatherings among friends and coworkers in Korea.
The downtown areas or commercial districts of large cities are home to a large number of chimaek restaurants. South Korea has more chimaek eateries than any other country in the world.
INGREDIENTS:
RELATING TO THE CHICKEN COATING:
- Party chicken wings, fresh or frozen
- ginger that has been pureed eliminates the gamey smell
- To season, add salt and pepper.
- Cornstarch helps the chicken stick to the coating.
- Baking powder to improve surface browning.
KOREAN BIBIMBAP( RICE BOWL WITH BEEF AND VEGETABLE)
To make Korean Fried Chicken Sauce:
- onion, garlic, ginger
- Korean chili paste
- soy sauce
- Ketchup
- Korean sweet rice vinegar
- sugar
- apricot or strawberry jam
- corn syrup
INSTRUCTIONS:
FOR THE SEASONING OF THE CHICKEN
- In a sizable mixing bowl, combine the chicken wings, ginger that has been pureed, rice wine, salt, and pepper; stir well and leave aside for 10 to 12 minutes.
THE SAUCE:
- In a small blender, combine rice wine, onion, and garlic cloves and blend until smooth.
- Mix the pureed onion and garlic together in a small saucepan with the remaining sauce ingredients. Over medium heat, bring the sauce to a boil for two to three minutes, or until it bubbles and begins to slightly thicken. Stirring sporadically Withdraw from heat and leave to cool. As it cools, the sauce will become more solid.
Doenjang Jjigae (Korean Soybean Paste Stew)
PURPOSES OF DEEP-FRYING:
- In a sizable plastic bag, combine baking powder and cornstarch. The chicken wings thoroughly shaken to coat. Shake off the chicken wings’ excess coating.
- To start with the fry: Oil should be heated to roughly 330 °F in a wok or skillet over medium-low heat. Shake off any excess cornstarch coating before dropping the chicken wings into the oil to deep-fry for three to four minutes. The chicken will fry gently and the oil shouldn’t be too hot.
- When all the batches of the initial deep fry finished, turn up the heat to medium, or about 360°F. Return the chicken to the hot oil and deep-fry for a further 2 to 3 minutes, or until the coating turns a deep golden brown. If it browns too soon, reduce the heat. Shake off any extra oil from the chicken, then set it on a wire rack so that any leftover oil may drop off.
- Apply sauce to the hot chicken wings using a pastry brush or coat them completely with sauce. Alternatively, you can cover the chicken with the sauce and toss it to coat. Add finely chopped nuts or toasted sesame seeds as a garnish to chicken wings. Your preferred cold beverage serve with these wings.
Source: beyondkimchee
