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

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

• 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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