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Korean crispy chicken

Chimaek, crispy chicken thighs from Korea with various toppings.

Very popular in Korea as a street food snack, the chicken is often eaten in combination with beer.

Ingredients

1kgChicken thighs
450mlbuttermilk or milk
6gSesame oil
3Garlic cloves
15gGinger

100gFlour
100gCornstarch
1Baking soda
2Garlic powder
2Onion powder
2Ginger powder
1Chili powder
1Fine sea salt
1Black pepper
optional: panko
optional: eggs
optional: flour

Korean barbecue sauce: Korean BBQ
Korean barbecue sauce: ketchup
3soy sauce: honey
3soy sauce: soy sauce ginger
1soy sauce: mirin
3soy sauce: sesame oil
soy sauce: sesame seeds
15ggochujang sauce: gochujang
15ggochujang sauce: ketchup
20ggochujang sauce: honey
2gochujang sauce: brown sugar
12ggochujang sauce: soy sauce
5ggochujang sauce: sesame oil

Kewpie mayonnaise
Spring onion

Preparation

  1. Finely grate the garlic cloves and ginger.
  2. Mix the (butter)milk, sesame oil, grated garlic and ginger in a bowl and add the chicken thighs.
  3. Let stand for at least 3 hours (preferably overnight).

  1. Mix all ingredients in a bowl.

  1. Coat the chicken thighs in the spice mix.
  2. Let them dry well.
  3. Fry the chicken at 180°C for about 5 minutes or fry the chicken in two stages, 165°C, once for 5 minutes and then again for 2 minutes.

  1. Mix all ingredients into a nice sauce.

  1. Cut the spring onion into fine rings.
  2. Top the chicken with the sauce of your choice, kewpie, and spring onion.