Korean Snow Cheese Chicken
Korean Snow Cheese Chicken is a Korean fried chicken dish with powdery coating of cheese, garlic and onion. Tender chicken with an explosion of flavors from inside out!
I was in awe when taking my first bite of this deep-fried chicken dish with snow-like powder sprinkle! We had a chance to experience this mukbang favorite in a Korean pub located at the heart of Paris.
My husband and me thoroughly enjoyed the crispy chicken pieces while sharing a bottle of soju. We can’t stop talking about how much we enjoyed the dish that I vowed to replicate it. With a bit of guessing and some research, I think this recipe is pretty close and taste so good!
Korean Bburinkle Chicken
Bburinkle is another name that Korean snow cheese chicken goes by. It’s a favorite among Youtubers and ASMR mukbang videos. The chicken pieces are seasoned with spices then fried until golden brown. It’s then coated with amazing powder mix of cheese, milk, onion, black pepper and garlic. A perfect “chimaek” or chicken-beer (maekju) combo. It can also be served with fries or steamed rice with a side of kimchi for a hearty meal.
Notes on Ingredients
What can I dip it in?
If you have seen a mukbang of Snowy fried chicken, they usually dip it in a creamy dipping sauce. It was revealed to be a sweet sauce with condensed milk included. I haven’t really dwelled on how to make snow cheese chicken sauce but I did try the following with great results.
Snowy cheese boneless chicken trick!
This one is for times that you are really pressed for time or too tired to prepare. I tried it once and I was so amused that it worked well. For this trick, just make the powder coating from this recipe and buy some store-bought chicken nuggets. Fry the nuggets and coat with the snow cheese coating and voila! Snowy fried chicken in less than 10 minutes!
Tips for an amiable experience
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Korean Snow Cheese Chicken
- 200 grams chicken wings
- 1 tbsp gochujang
- 4 tbsp soy sauce
- 1 tbsp sugar
- 4 tsp sesame oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 tbsp cornstarch (or potato starch)
- 2-3 cups vegetable oil
- 5 tbsp cheese powder
- 2 tbsp milk powder
- 1 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Cut the chicken wings by separating the drumettes and the wing tip with a knife. Wash thoroughly and pat dry with paper towels then place in a large bowl.200 grams chicken wings
- Add the gochujang, soy sauce, sugar, sesame oil, salt and pepper into the bowl. Mix well until chicken pieces are coated with marinating sauce. Let sit for at least 30 minutes.1 tbsp gochujang, 4 tbsp soy sauce, 1 tbsp sugar, 4 tsp sesame oil, 1/2 tsp salt, 1/2 tsp ground black pepper
- While the chicken marinates, make the snowy coating by sifting cheese powder, milk powder, garlic powder, onion powder and pepper through a fine mesh strainer into a bowl. Set aside.5 tbsp cheese powder, 2 tbsp milk powder, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp ground black pepper
- After the chicken marinates, add cornstarch and mix until well incorporated.2 tbsp cornstarch
- Heat oil in a pot or deep pan over medium heat and fry the chicken in small batches for 6-8 minutes or until cooked through. Transfer in a plate line with paper towels to remove excess oil.2-3 cups vegetable oil
- After cooking all the chicken pieces, dredge into the snowy cheese powder making sure all sides are coated and place in a serving dish. Sprinkle remaining powder, if any on top. Serve and enjoy. Bon appetit!