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!
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!
Korean Hot Chicken
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- Frying oil
For Korean Hot Sauce
- 3 tbsp soy sauce
- 4 tbsp sugar
- 3 tbsp chicken powder
- 4 tbsp extra spicy gochugaru or cayenne
- 1 tbsp garlic powder
- 1 tbsp onion power
- 1/3 cup chili oil
- 2/3 cup water
For Chicken
- 2 cups buttermilk
- 1/4 cup Korean Hot Sauce
- 4 pieces boneless skinless chicken thighs or breast
For Seasoned Flour
- 1 cup Korean fried chicken flour mix
- 1 cup all purpose flour
For Slaw
- 2 tbsp mayonnaise
- 2 tbsp sugar
- 2 tbsp vinegar (white, rice or apple cider vinegar)
- Pinch of salt
- 12 oz green and purple cabbage mix (add some radish if you like)
- 1 green onion, chopped
Instructions
- Combine all ingredients for Korean hot sauce in a pot and bring it to a boil over medium high heat. Stir occasionally and cook for 2 minutes. Set aside.
- In a mixing bowl, whisk butter milk and Korean hot sauce together to create marinade. Add chicken and let it marinate for 30 minutes to overnight.
- Whisk Korean fried chicken flour mix and all purpose flour in a mixing bowl and set aside.
- Preheat frying oil to 360°f. You can use vegetable, canola or peanut oil.
Bring 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. Repeat with rest of chicken. - Fry chicken in 360°f preheated oil 6 to 8 minutes or until golden brown and crispy and fully cooked inside. Place on a new wire rack.
- Combine mayonnaise, sugar, vinegar and salt for slaw in a mixing bowl. Toss cabbage, radish and green onions with dressing. Keep it cool.
- Coat chicken evenly with Korean hot sauce and serve on top of toasted breads with slaw and pickled radish as Nashville hot chicken or make a 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!
- Prep Time: 30 mins
- Cook Time: 10 minutes
11 comments
I loved this recipe so much!! I made it for dinner, and will definitely make it again. The coating is so well flavored, I loved the ginger and nutmeg. The sauce! Amazing, even with half the chili powder. Slaw super good. Next time I will try the cheese
★★★★★
The cheese version is sooooo good in its own ways. They are both AMAZING!
This looks so good. I can not wait to try it.
Can you substitute sambal orlek for the 1/3 cup chili oil?
Hi! This looks crazy good!!! I wanted to be sure about the chicken powder/bouillon. Is it regular chicken bouillon? Or is it supposed to be sodium free?? I’m about to make this and I don’t want to ruin it lol!!!!
★★★★★
Yes! It is just the regular chicken bouillon! Have fun and enjoy!
Ahh can’t wait To make this! Can I use gochujang paste instead of the dried gochujaru? And is this possible to bake in a normal oven?
I would try to find gochujang paste if you can, at a local asian grocery store or even amazon! Since it will have a different taste to it. Hope this helped! (:
Seonkyoung Longest you gotta be fuckin jokin right? Chiken powder? Garlic powder? Onion powder?
No fresh garlic? No gochujang(Korean chili paste)? No rice syrup? You call this korean style fried chicken?
You’ll get your ass kicked if you put a cream on carbonara in front of italian. You should have hell of courage to post this crap recipe video where foreigners mostly watch.
Its enormous disrespect on korean fried chicken
If you don’t have enough knowledge or don’t know enough, STUDY. Don’t post this kind of rubbish that can cause misunderstandings about Korean dish.
She IS a Korean cook and is clearly offering an adaptation/ re-interpretation of Nashville hot chicken that incorporates some Korean ingredients. Although this is more of a fusion recipe, she has many authentic/traditional Korean recipes on her site. Not sure why you are so enraged! Perhaps you should study up a bit on her other recipes before you post unhelpful comments.
Why the hell has a sandwich recipe got you so furious? I tried this recipe and it was a great fusion dish! Seek therapy you worthless troll.
Hey! So I coated the chicken in flour after marinating it and dunked it back into the buttermilk and then in panko for extra crunch. I realized that while frying it the chicken was cooked but the coating itself was still gooey on the inside while the crust was nice and golden. It kinda gave off this slimey uncooked texture. How would I avoid this.