Ingredients
Units
Scale
- 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.Â
- 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
