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Chimaek
Chimaek, a delightful marriage of crispy fried chicken and ice-cold beer, is a beloved Korean comfort food. This dish captures the essence of Korean street food culture, where friends gather to enjoy the savory crunch of chicken paired perfectly with the refreshing crispness of beer. The sauce, a harmonious blend of sweet, spicy, and umami flavors, elevates the chicken to new heights, making it an irresistible treat for any occasion.
Ingredients
- Chicken wings
- 2 pounds
- All-purpose flour
- 1 cup
- Cornstarch
- 1/2 cup
- Salt
- 1 teaspoon
- Black pepper
- 1/2 teaspoon
- Garlic powder
- 1 teaspoon
- Paprika
- 1 teaspoon
- Vegetable oil
- for frying
- Ice
- for serving
- Green onions
- 2, chopped (for garnish)
- Soy sauce
- 1/4 cup
- Honey
- 2 tablespoons
- Gochujang (Korean chili paste)
- 2 tablespoons
- Rice vinegar
- 1 tablespoon
- Sesame oil
- 1 tablespoon
Instructions
- In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and paprika. Mix well to ensure even distribution of the seasonings.
- Dip each chicken wing into the flour mixture, making sure they are thoroughly coated. Shake off any excess flour.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings for even frying.
- Fry the chicken wings in batches for about 10-12 minutes, or until they are golden brown and crispy. Use a thermometer to check doneness, ensuring they reach an internal temperature of 165°F (74°C). Drain on paper towels to remove excess oil.
- While the chicken is frying, prepare the sauce. In a separate bowl, whisk together the soy sauce, honey, gochujang, rice vinegar, and sesame oil until smooth and well combined.
- Once the chicken wings are cooked, toss them in the sauce until they are evenly coated.
- Serve the chimaek hot, garnished with chopped green onions, on a platter with ice-cold beer on the side for the perfect pairing.
- Enjoy the savory and flavorful chimaek while sharing stories and laughter with friends!
Tips
- For extra crunch, double fry the wings: fry them once, let them rest for a few minutes, then fry them again for an even crispier texture.
- Feel free to adjust the level of gochujang in the sauce according to your spice preference.
- Chimaek is traditionally enjoyed in the summer months, but it's a delicious treat year-round!
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 20 minutes Cook Time: 30 minutes Calories: 450 Fat: 30g Carbs: 25g Protein: 30g Sodium: 800mg Sugar: 5g
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