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Chi-maek (chimaek): photo of the dish
Illustrative photo: KOREA.NET — CC BY-SA 2.0, Wikimedia Commons
Appetizers & nibbles

Chi-maek (chimaek)

Chi-maek pairs crispy fried chicken (chikin) with fresh beer, a cult duo for evenings out in South Korea. The chicken is often fried twice for a very crunchy skin, and eaten hot, straight from the bars.

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Ingredients

Ingredients

Sauce miel-soja

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the chicken with the salt, pepper and rice vinegar, and let it rest 15 minutes.
  2. Beat the egg with the cold water, then add the flour, potato starch and cornflour to make a fluid batter.
  3. Dip the pieces into the batter, letting the excess drip off slightly.
  4. Heat the oil to 170 °C and fry the chicken 8 to 10 minutes, until golden. Drain on kitchen paper.
  5. Heat the oil to 190 °C and let the chicken rest 2 minutes for a second, ultra-crispy frying, about 2 minutes.
  6. In a saucepan, heat the honey, soy sauce, syrup and garlic for 2 minutes until slightly thickened.
  7. Coat the fried chicken in the honey-soy sauce, sprinkle with sesame and serve with the well-chilled beers and pickled radish.

Variations and tips

Spicy version. Add 1 tablespoon of gochujang to the honey-soy sauce for a spicy kick.

With what you can find here. Replace the rice syrup with brown sugar and the rice vinegar with cider vinegar.

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Original Ecomely recipe.