Chimaek: Korean Fried Chicken & Beer

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.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1040
• Protein: 40 g
• Carbs: 51 g
• Fat: 68 g

Ingredients

• 800 g Chicken drumstick ( cleaned )
• 100 g Corn starch
• 50 g Wheat flour
• 1000 ml Peanut oil ( for frying )
• 3 tbsp gochujang
• 2 tbsp Korean soy sauce
• 2 tbsp Honey
• 4 piece Garlic ( finely minced )
• 1 tsp Ginger powder
• 1 L Blonde beer ( well chilled for serving )

Instructions

1. Dry marination

   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. Double coating

   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. First fry

   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. The crunch secret

   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. Glazing and serving

   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.

Chef's tips

• 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.

Storage

Eat immediately to maintain crunchiness. Does not reheat well.