When kimchi meets oil, the flavor of the kimchi is enhanced, and the kimchi-infused oil itself is incredibly tasty. Inspired by this, I thought of making a dish similar to Nashville hot chicken using kimchi oil. Unfortunately, the initial attempt was somewhat disappointing as the presence of kimchi was barely noticeable. I'm committed to refining this recipe to better capture the essence of kimchi in the dish.
Kimchi Wings
Ingredients
T = Tablespoon
t = teaspoon
Ingredients
500g chicken wings
Sour cream
All-purpose flour
Garlic powder
Onion powder
Paprika powder
Black pepper
Kimchi
How to make
Mix 500g of chicken wings with 300g of buttermilk and 1 tablespoon of salt.
Let it brine at room temperature for 4 hours or marinate in the refrigerator for 24 hours.
In a frying pan, heat 100g of lard or vegetable oil with 2 cups of kimchi over medium heat until the temperature exceeds 100°C, indicating that the moisture in the kimchi has evaporated (creating kimchi oil).
Combine 200g of all-purpose flour, 1 tablespoon each of garlic powder, onion powder, paprika powder, pepper, and salt to make the chicken frying mix.
Coat the chicken wings in the frying mix and fry in oil heated to 170°C until golden brown (about 3-4 minutes).
Coat the fried chicken wings in the prepared kimchi oil.
Tips
If buttermilk is unavailable, mix 150g of sour cream with 200g of water as a substitute.
Score : 5/10