Spicy Mayo Chicken
Korean fried chicken with spicy mayo.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Korean fried chicken, or 'yangnyeom chicken,' has roots in post-Korean War America when deep fryers became more accessible. Early versions were simply fried chicken, but the addition of sweet and spicy sauces evolved over time. Spicy mayo is a more recent fusion, reflecting global culinary influences and preferences for creamy, spicy flavors.
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Spicy Mayo Chicken, like other Korean fried chicken variations, holds significant cultural importance as a popular late-night snack, comfort food, and social eating experience, often enjoyed with beer (a combination known as 'chimaek'). It represents a modern take on Korean cuisine, influenced by globalization and evolving taste preferences.
Chimaek Culture
Korean fried chicken is often consumed alongside beer (maekju), creating the portmanteau 'chimaek.' This pairing is deeply ingrained in Korean culture as a social activity and a common way to unwind after work or enjoy sporting events.
Delivery Culture
South Korea has a very robust food delivery culture, and Korean fried chicken is one of the most commonly ordered items. The dish's ease of delivery and consumption contributes to its widespread popularity.
Fusion Cuisine
Spicy Mayo Chicken showcases the Korean aptitude for embracing fusion cuisine, blending traditional Korean flavors with international influences (in this case, mayonnaise and spicy elements) to create innovative and appealing dishes.
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Spicy Mayo Chicken presents a compelling balance of savory, sweet, spicy, and creamy elements. It is characterized by its crispy fried chicken base coated in a rich, tangy, and moderately spicy mayonnaise-based sauce.
The core flavors are derived from the crispy, often double-fried chicken, providing a savory and textural contrast. The spicy mayo sauce typically includes mayonnaise as the base, gochujang (Korean chili paste) for heat and umami, sugar or honey for sweetness, and often rice vinegar or lemon juice for tanginess. Additional ingredients like garlic, ginger, and sesame oil may be added for depth and aroma. The final product is a well-balanced combination that stimulates multiple taste receptors.
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Double Frying Technique
Double frying is crucial for achieving optimal crispiness. Fry the chicken at a lower temperature (around 325°F) initially to cook it through, then fry it again at a higher temperature (around 375°F) to create a golden-brown, extra-crispy exterior.
Sauce Consistency
Adjust the sauce consistency to your liking. If you prefer a thinner sauce, add a small amount of water or rice vinegar. For a thicker sauce, reduce it gently over low heat.
Chicken Quality
Use high-quality chicken and ensure it is properly patted dry before dredging and frying. This helps the coating adhere better and promotes crispiness.
Spice Level
Adjust the amount of gochujang to control the level of spiciness.
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