Ingredients with Measurements:
- 1 lb chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 cup buttermilk
- 1/2 cup baek-kimchi (white kimchi), chopped
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Thermometer
Step-by-step instructions:
1. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, and paprika.
2. Add buttermilk and baek-kimchi to the bowl and mix well.
3. Add chicken wings to the bowl and coat them evenly with the mixture.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
5. Heat vegetable oil in a deep fryer or large pot to 350°F.
6. Remove chicken wings from the bowl and shake off any excess batter.
7. Carefully place chicken wings in the hot oil and fry for 10-12 minutes or until golden brown and fully cooked.
8. Use a slotted spoon to remove chicken wings from the oil and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 40 minutes
Cooking time: 10-12 minutes
Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 23g
Carbohydrates: 26g
Protein: 26g
Sodium: 690mg
Sugar: 2g
Substitutions for ingredients:
- Regular kimchi can be used instead of baek-kimchi.
- Chicken thighs or drumsticks can be used instead of chicken wings.
- Almond milk or regular milk can be used instead of buttermilk.
Variations:
- Add gochujang (Korean chili paste) to the batter for a spicy kick.
- Use boneless chicken breast and cut them into strips for a chicken tender version.
- Serve with a side of rice and steamed vegetables for a complete meal.
Tips and tricks:
- Make sure the oil is at the right temperature before frying the chicken to ensure a crispy exterior and fully cooked interior.
- Use a thermometer to check the internal temperature of the chicken to make sure it's fully cooked.
- Serve immediately for the best taste and texture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve on a platter with a side of dipping sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions, sesame seeds, and sliced jalapenos.
Pairings:
Serve with a side of rice and steamed vegetables.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or cucumber salad.
Troubleshooting advice:
- If the batter is too thick, add a little more buttermilk to thin it out.
- If the chicken is not fully cooked, increase the frying time or finish cooking in the oven.
Food safety advice:
- Use a thermometer to check the internal temperature of the chicken to ensure it's fully cooked.
- Wash hands and surfaces thoroughly before and after handling raw chicken.
Food history:
Fried chicken is a popular dish in many cultures, including Korean cuisine. Baek-kimchi, also known as white kimchi, is a type of kimchi that is made without chili peppers and has a milder flavor.
Flavor profiles:
Savory, crispy, tangy, and slightly spicy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Korean