Heeey fam,,it's been a minute.Today i bring to you KOREAN CUISINES,,
Show some support by checking out this 55 Delicious Breakfast Recipes Free Book Cookbook at https://bit.ly/3iFE9ww thanks Fam 💖💖
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They're known as the "other KFC" — Korean Fried Chicken (yangnyeom chicken, ). They've grown famous around the world for their addictive, crunchy texture and gochujang sauce, which is rich, sweet, and spicy. Who wouldn't fall in love with them?
Bonchon Korean Fried Chicken is a well-known Korean fried chicken franchise restaurant in the United States. However, you can create the best, if not the best, homemade Korean fried chicken using this recipe. It's also not too difficult to create.
WHAT IS CHIMAEK (CHIMAC)?
The term ‘Chimaek (치맥)’ combines the English word “chicken (치킨)” with the Korean word for beer (maekju 맥주). This popular pairing of Korean fried chicken and beer is not only a game night finger food, but it also takes center stage every Friday after work during happy hour get-togethers among friends and co-workers in Korea.
You will find numerous chimaek restaurants in back allies in business districts or the downtown area of major cities. There are more chimaek restaurants in South Korea than there are McDonald’s in the entire world! Chimaek is a significant social phenomenon in South Korean drinking culture. You will often find chimaek scenes in Korean movies and K-dramas.
INGREDIENTS YOU’LL NEED
FOR THE CHICKEN
1chicken party wings – fresh or frozen (thawed)
2pureed ginger
3rice wine
4salt and pepper
5cornstarch
6baking powder
FOR THE SAUCE
1onion
2garlic
3pureed ginger
4Korean chili paste (gochujang) – adds flavor, heat and thickness to the sauce
soy sauce
5ketchup – adds the tanginess and helps the bright red color in the sauce
6rice wine – Korean sweet rice (mirim)
7rice vinegar – adds the tanginess in the sauce
8sugar
9apricot or strawberry jam – adds a fruity delicious taste in the sauce
10corn syrup – brings a nice sheen to the sauce
INSTRUCTIONS
FOR THE CHICKEN SEASONING
Combine chicken wings, pureed ginger, rice wine, salt and pepper in a mixing bowl; toss well together and set aside for 10 minutes.
FOR THE SAUCE
Put diced onion, garlic, and rice wine in a mini blender and process until smooth.
In a small sauce pan, combine all the sauce ingredients and pour in the onion garlic puree; mix well. Bring the sauce to boil until it bubbles up and thickens slightly, about 2-3 minutes. Remove from heat and set aside to cool. The sauce will thicken as it cools.
FOR THE DEEP-FRYING
Mix cornstarch and baking powder in a large plastic bag. Add the chicken wings and shake them well to coat. Shake off extra coating from the chicken wings.
For the first fry: Heat oil in a wok or skillet over medium-low heat, to reach about 330˚F. Drop the chicken wings, shaking off the extra cornstarch coating, into the oil, and deep-fry for 3-4 minutes. The oil temperature shouldn’t be too hot and the chicken will fry slowly. If the oil bubbles vigorously, reduce the temperature to low.
For the second fry: When all the batches of the first deep fry are finished, raise the heat to medium, about 350˚F. Drop the chicken again into the hot oil and deep-fry until the coating turns a deep golden brown, about 1-2 minutes. Adjust the heat if it browns too quickly. Shake off the excess oil from the chicken and place them on a wire rack to allow the remaining oil to drip off the chicken.
Brush or coat with sauce: Using a pastry brush, apply sauce on the hot chicken wings. Alternately, you can pour the sauce over the chicken and toss them to coat. Garnish chicken wings with toasted sesame seeds or finely chopped nuts. Serve these wings with your favorite cold beverage.
55 Delicious Breakfast Recipes Free Book Cookbook at https://bit.ly/3iFE9ww