Asians > Korean > Fried Chicken

Dongchimi Fried Chicken Recipe

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 paprika
- 1 cup buttermilk
- 1 cup dongchimi (Korean radish water kimchi)
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls

Step-by-step instructions:

1. In a mixing bowl, combine the flour, salt, black pepper, garlic powder, and paprika. Mix well.
2. In another mixing bowl, pour the buttermilk.
3. Dip each chicken wing in the buttermilk, then coat it with the flour mixture. Repeat until all wings are coated.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Fry the chicken wings in batches for 10-12 minutes, or until golden brown and cooked through.
6. Remove the chicken wings from the oil and place them on a paper towel to drain excess oil.
7. In a separate bowl, mix the dongchimi.
8. Serve the fried chicken wings with the dongchimi on the side.


Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 400
Fat per serving: 20g
Carbohydrates per serving: 25g
Protein per serving: 30g

Substitutions for ingredients:
- Chicken thighs or drumsticks can be used instead of wings.
- Regular milk can be used instead of buttermilk.
- Regular kimchi can be used instead of dongchimi.

Variations:
- Add hot sauce or chili flakes to the flour mixture for a spicy version.
- Use a different type of kimchi for a different flavor.

Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Don't overcrowd the fryer or pot to ensure even cooking.
- Serve the dongchimi cold for a refreshing contrast to the hot fried chicken.

Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the fried chicken, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the fried chicken on a platter with the dongchimi in a separate bowl on the side.

Garnishes:
Garnish the fried chicken with chopped green onions or sesame seeds.

Pairings:
Serve the fried chicken with a cold beer or a glass of iced tea.

Suggested side dishes:
- Steamed rice
- Korean-style potato salad
- Cucumber salad

Troubleshooting advice:
- If the chicken is not crispy enough, increase the oil temperature or fry for a longer time.
- If the chicken is overcooked, reduce the frying time or lower the oil temperature.

Food safety advice:
- Make sure the chicken is cooked through before serving.
- Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F.

Food history:
Dongchimi is a traditional Korean radish water kimchi that is typically served as a side dish. It is made by fermenting radish in a brine solution.

Flavor profiles:
The dongchimi adds a tangy and refreshing flavor to the crispy fried chicken.

Serving suggestions:
Serve the fried chicken as a main dish for a casual dinner or as an appetizer for a party.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Korean

Taste: Tangy, Spicy, Savory, Crunchy