Chimaek, a portmanteau name for a South Korean pairing of chicken (chikin) and beer (maekju), is among Korea's most popular international exports. After a craze for chicken-and-beer specialty chain eateries took off in South Korea beginning in the 1960s and 1970s, the perfected chimaek pairing gained international attention following the 2002 Korea-Japan World Cup. Korean cuisine has exploded in popularity in the United States since the turn of the millennium. Chimaek has gained strong roots in eateries on both coasts, and has even been seen as an important pathway for diplomatic and cultural exchange between Korea and the United States.
Recipe Servings: 4
+ 4 hours resting
Ingredients
- 1 lb skinless, boneless chicken thighs, quartered
- ½ yellow onion, grated
- 4 garlic cloves, minced
- 1½ tsp fine salt, divided
- 1 tsp freshly ground black pepper, divided
- Oil, as needed for frying
- ¾ cup cornstarch
- ½ cup all-purpose flour
- ¾ tsp baking powder
- 1 tsp sugar
- 1 cup cold water, more as needed
Directions
- In a bowl, combine the chicken, onion, garlic, 1 teaspoon salt, and ½ teaspoon black pepper, making sure the chicken becomes completed coated with the seasonings. Refrigerate, covered, for at least 4 hours.
- In a deep-fryer or large saucepan, heat oil to 340°F.
- In a large mixing bowl, combine the cornstarch, flour, baking powder, ½ teaspoon salt, ½ teaspoon black pepper, and sugar with a whisk, gradually adding water until the mixture has the consistency of a smooth batter.
- Transfer the chicken to the batter, stirring to coat it thoroughly.
- Fry the chicken, in batches, for 4 minutes. Transfer pieces to a cooling rack when done frying.
- Increase the oil temperature to 375°F, and then, in similar batches, re-fry the chicken for 3–4 minutes, until golden-brown and crispy.
- Drain on a cooling rack briefly and then serve with a glass of cold beer.
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