Hot Chicken – Korean Style Recipe & Video

Korean Hot Chicken & Hot Chicken Sandwich Recipe! 🔥🔥🔥

Love Nashville hot chicken? Then you MUST try Korean Hot Chicken!!

The chicken is juicy on the inside, crispy on the outside and the best part is that it’s coated with super flavorful hot sauce all over!!! 🔥🔥🔥 Nashville style is fantastic, but nothing can beat Korean style in my opinion.

Ok, ok, ok, I said my opinion.
You don’t have to agree with me, but I want you to give a try Korean style then tell me which one you like more. 😉

You can definitely adjust the spicy level by what kind of chili powder you’re using so no need to worry if you can’t handle too much spicy.

You can serve Korean Hot Chicken as Nashville style – serve top of toasted bread. Or putting in-between toasted brioche buns and making a sandwich! Either way, it’s to die for!!

I will show you both ways, so let’s get started!!

Let’s make Korean hot sauce first!

Combine all the ingredients for Korean hot sauce (ingredients list is down below) in a pot and bring it to a boil over medium high heat. Stir occasionally and cook for 2 minutes. Set aside.

• 3 tbsp soy sauce
• 4 tbsp sugar
• 3 tbsp chicken powder/bouillon
• 4 tbsp extra spicy gochugaru or cayenne
• 1 tbsp garlic powder
• 1 tbsp onion power
• 1/3 cup chili oil
• 2/3 cup water

In a mixing bowl, whisk 2 cups buttermilk and 1/4 cup Korean hot sauce together to create marinade. Add 4 pieces of boneless skinless chicken thighs (or breasts) and let it marinate for 30 minutes to overnight.

Chicken is marinating so let’s mix dry ingredients for chicken. Whisk 1 cup Korean fried chicken flour mix and 1 cup all purpose flour in a mixing bowl and set aside. 

I shared how to make Korean fried chicken flour mix in my Spicy Soy Garlic Fried Chicken recipe, so check down below!

Spicy Soy Garlic Fried Chicken Recipe & Video

When the chicken is ready, preheat frying oil to 360°f.
You can use vegetable, canola or peanut oil. I used vegetable oil. 😊

Bring the marinated chicken and shake excess marinade from chicken then dredge in flour mixture, then marinade, then flour mixture again, and place on a wire rack. We are coating twice, so the crust will be super crispy!

Repeat with the rest of the chicken.

Fry chicken in 360°f preheated oil for 6 to 8 minutes or until golden brown and crispy outside and fully cooked inside. You can fill with tips of tongs and tweezer how crispy the chicken is!
Place on a new wire rack.

Alrighty, it’s time to make slaw to serve with the chicken. You could make this ahead while marinating the chicken, but I just make right after fried chicken.

Combine 2 tbsp mayonnaise, 2 tbsp sugar, 2 tbsp apple vinegar (any vinegar you have will work though!) and pinch of salt for slaw in a mixing bowl.

Toss 12 oz shredded green & purple cabbage, shredded Korean radish and 2 chopped green onions with dressing.
You could use shredded coleslaw mixture, broccoli stems or carrots.

Keep it cool.

Coat the fried chicken evenly with Korean hot sauce and serve on top of toasted breads with slaw and pickled radish as classic hot chicken style. Oh, don’t forget some sesame seeds right on top. 😉

The chicken is delicious both ways, but I really love the sandwich!!

To make sandwich, place 1 oz of mozzarella on top of Korean hot chicken and broil for 1 to 2 minutes or until cheese is bubbling. Place in-between toasted brioche buns with slaw.

Enjoy!

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