I was looking back through some of my old posts, and I came across ‘That BBQ Chicken.’ This was a post I had written a little over a year ago about how we were adapting to our new lives in Korea. I distinctly remember not eating much of anything when we first got here…due to not knowing how to go about buying what we were comfortable with cooking. There was an abundance of kimchi and strange looking fish to go around, but our appetites weren’t ready to take on such ‘foreign’ food.
I will never forget the first time we received an order of chicken. We bought it off of Gmarket, and honestly I was a little sketched out by the idea of ordering poultry off of a website similar to Ebay. The chicken quality was pretty terrible, but it was the first meat we had the chance to eat in over a month. We ordered a 5kg box of chicken, and that came with 10 packets. In one of the packets I even found a dead fly inside with the chicken. We ate the chicken anyway (yes your standards of living lower quite exponentially living somewhere overseas). No worries, we have since graduated to richer chicken…that, thankfully, have an absence of tendons, bone fragments, and dead flies.
We were so excited to get that first shipment of chicken into our mouths, that we made anything and everything we could with it. As mentioned in the blog post link I gave above, our favorite dish quickly became boneless BBQ wings. I have only made this recipe 4-5 times, but it remains a favorite here; Probably because it reminds Derik and I of home.
Back in Portland, Derik and I had a Thursday night ritual to go get wings at either Applebee’s (their happy hour rocks!) or Buffalo Wild Wings. Applebee’s was cheaper, so we’d typically go there. Yes, yes I know caloric count of their wings; I would turn a blind eye to that fact because they were sooo good.
Derik was ecstatic when I found a recipe to make wings over here, and he’s been hooked on them ever since!
Recipe: Boneless BBQ Wings
What you need:
4-5 boneless chicken breasts
1 c. milk
4-6 c. vegetable oil
– 1 cup flour
– 2 teaspoons salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon chili powder
– 1/4 teaspoon cumin
What you do:
Combine breading ingredients in a second bowl (you will be dumping this into a gallon-sized plastic bag, so you can mix in the bag from the start if you prefer).
Make sure the breading and egg mixture is thoroughly mixed before you start dipping chicken.
Cut the chicken into smaller bite-sized pieces.
Set the chicken into the egg mixture, and make sure the pieces are thoroughly coated before placing them into the flour mixture. Once you get a significant amount of chicken in the flour mixture, you can go ahead and shake the bag. This coats the chicken evenly and saves you time, instead of you dipping each piece individually.
Once your chicken is coated, place in the refrigerator for 10-15 minutes.
While your chicken is sitting in the fridge, you can get your vegetable oil hot and ready to fry the chicken. It should be ready within a few minutes. Take the chicken out and immediately place in your hot oil. Let it fry until the breading appears golden. Keep in mind it won’t get really dark. Also, the longer the chicken is in the oil, the tougher it will become. You can take a ‘test’ piece out to make sure the meat is cooked all the way.