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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
1units.theelepelBaking soda
2units.eetlepelGarlic powder
2units.eetlepelOnion powder
2units.eetlepelGround ginger
1units.eetlepelChili powder
1units.eetlepelFine sea salt
1units.theelepelBlack pepper
optional: panko
optional: eggs
optional: flour
Korean barbecue sauce: Korean BBQ
Korean barbecue sauce: ketchup
3units.eetlepelsoy sauce: honey
3units.eetlepelsoy sauce: soy sauce ginger
1units.eetlepelsoy sauce: mirin
3units.theelepelsoy sauce: sesame oil
soy sauce: sesame seeds
15ggochujang sauce: gochujang
15ggochujang sauce: ketchup
20ggochujang sauce: honey
2units.eetlepelgochujang sauce: brown sugar
12ggochujang sauce: soy sauce
5ggochujang sauce: sesame oil
Kewpie mayonnaise
Spring onion
Preparation
- Finely grate the garlic cloves and ginger.
- Mix the (butter)milk, sesame oil, grated garlic and ginger in a bowl and add the chicken thighs.
- Let stand for at least 3 hours (preferably overnight).
- Mix all ingredients in a bowl.
- Coat the chicken thighs in the spice mix.
- Let them dry well.
- 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.
- Mix all ingredients into a nice sauce.
- Cut the spring onion into fine rings.
- Top the chicken with the sauce of your choice, kewpie, and spring onion.
