5-Step Korean Fried Chicken Chimaek Recipe to Try a Home

When you think of Korean food what comes to your mind? Kimchi, bibimbap, bulgogi? Well, it turns out that K-food is much more than that. If you are thinking of trying something different this time then Korean fried chicken chimaek could be the dish you are looking for. It is crunchy, juicy, and well popular among Koreans. Scroll down to get the full recipe for the mouthwatering dish.

Ingredients For Korean Fried Chicken Chimaek

• Buttermilk: 1 3/4 cups (430ml) + extra 1/2 cup (125ml)
• Sesame oil: 2 1/2 tsp
• Garlic: 3 cloves, crushed
• Ginger: 3cm piece (15g), finely grated
• Chicken: 8 thigh fillets (280g each), cut into 6cm pieces
• Flour: 2 cups (300g)
• Cornflour: 1/2 cup (70g)
• Eggs: 4
• Vegetable oil: for deep-frying
• Barbecue sauce: 1/3 cup (80ml) Korean Bulldog or regular
• Sesame seeds: toasted, for serving

For Seasoning

• Onion powder: 2 tbsp
• Garlic powder: 2 tbsp
• Sea salt: 2 tbsp
• Korean chilli powder (or regular): 1 tbsp (or 2 tsp)
• Ground ginger: 3 tsp
• White pepper: 2 tsp

Korean Fried Chicken Chimaek Recipe

1. In a large bowl, whisk together buttermilk, sesame oil, garlic and ginger. Add the chicken, tossing to coat evenly. Let it marinate for 1 hour or refrigerate overnight for enhanced flavour.
2. Mix all Korean seasoning ingredients in a bowl and keep aside for later use.
3. In a large bowl, whisk together Korean seasoning and flours. In a separate bowl, whisk eggs with extra buttermilk (125ml) and season to taste.
4. Fill a large, heavy-based saucepan halfway with oil and heat over medium-high until it reaches 160°C. To test, drop a bread cube into the oil - if it turns golden in 45 seconds, the oil is ready.
5. Fry coated chicken in batches for 6-8 minutes at 160°C. Drain excess oil, keep warm in the oven, and serve sprinkled with sesame seeds, accompanied by barbecue sauce.

Image Credits: Freepik

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