Chimaek: Korean Fried Chicken & Beer
Ingredients
- 800 gChicken drumstick (cleaned)
- 100 gCorn starch
- 50 gWheat flour
- 1,000 mlPeanut oil (for frying)
- 3 tbspgochujang
- 2 tbspKorean soy sauce
- 2 tbspHoney
- 4 pcGarlic (finely minced)
- 1 tspGinger powder
- 1 LBlonde beer (well chilled for serving)
Method
Deep mahogany skin that shatters with every bite, revealing steaming, juicy meat. The thick, spicy glaze coats each piece in a glossy veil, perfectly balanced by a crisp, cold lager.
- 1
Rub the drumsticks and wings with salt, pepper, and ginger powder. The meat needs to soak up the flavors. Let it rest in the fridge for 20 minutes.
- 2
Mix cornstarch and flour. Dredge each chicken piece in the mixture. Shake off the excess: you want a thin, even film, not a thick crust.
- 3
Submerge the chicken in 160°C oil for 10 minutes. The chicken should be cooked through but remain pale. Drain on a wire rack.
- 4
Heat the oil to 190°C. Fry the chicken again for 2 to 3 minutes until the skin becomes rigid, golden, and extremely crunchy.
- 5
In a pan, heat gochujang, soy sauce, minced garlic, and honey. When it bubbles and reduces, toss in the chicken. Mix vigorously to coat without making it soggy. Serve immediately with ice-cold beer.
Frequently asked questions
How do you get this dish right?
- The secret lies in the double fry: the first cooks it, the second crystallizes the starch for the crunch.
- Don't overcrowd the fryer, otherwise the oil temperature drops and the chicken becomes greasy.
How long does this dish keep?
Eat immediately to maintain crunchiness. Does not reheat well.
