Crispy Double-Fried Korean Chicken with Spicy Bulgogi Sauce and Tangy Slaw

Get ready for a flavor-packed dinner that brings the heat and crunch of Korean fried chicken right to your kitchen. This recipe features tender chicken cutlets marinated in a bold bulgogi sauce, then double-fried until extra crispy. The chicken is tossed in a buttery, spicy Korean bulgogi glaze that clings to every bite.

Serve your crispy chicken over fragrant jasmine rice alongside a tangy quick-pickled cabbage and scallion slaw, peppery radishes and a creamy garlic mayo for dipping. It’s a celebratory meal that’s perfect for sharing family-style.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Korean Spicy Bulgogi MarinadeView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 cup FlourView ingredient guideLike ingredientDislike ingredient

2 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Cooking OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a small pot, combine rice, half the garlic powder, ¾ cup water (1½ cups for 4 servings) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger until you have 1 teaspoon (2 teaspoons for 4 servings). Trim and discard root end from lettuce; separate leaves. Trim and thinly slice radishes into rounds. Pat chicken dry with paper towels. Cut lengthwise into 1-inch-thick strips, then halve strips crosswise. In a medium bowl, toss chicken with half the Korean Spicy Bulgogi Marinade until coated. Set aside to marinate for at least 10 minutes.
3. In a second medium microwave-safe bowl, combine cabbage, vinegar, scallion whites, ginger and 1½ teaspoons sugar (3 teaspoons for 4 servings). Cover with plastic wrap and microwave until cabbage is warmed through, 45-60 seconds. Carefully remove plastic wrap and stir. Set aside to pickle, stirring occasionally. In a small bowl, whisk together mayonnaise, remaining garlic powder, salt and pepper.
4. In a large microwave-safe bowl, whisk together flour, cornstarch, a pinch of salt and pepper. Working one piece at a time, press marinated chicken into flour mixture and toss until coated in a thick layer. Set aside on a plate. Discard any remaining flour mixture in bowl; wash and dry bowl.
5. Heat a ⅓-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of flour mixture sizzles when added, add chicken in a single layer (work in batches for 4 servings). Cook until chicken begins to brown, 2-3 minutes (lower heat if browning too quickly). Flip and cook until golden brown, 1-2 minutes more. Remove pan from heat; transfer chicken to a paper-towel-lined plate (do not discard oil). Let chicken rest for 2-3 minutes.
6. Return pan with oil to medium-high heat. Once oil is hot, return fried chicken to pan in a single layer. Cook until deeply browned and cooked through, 1-2 minutes per side. Discard used paper towels; line plate with fresh ones. Transfer chicken to fresh paper-towel-lined plate. Place 2 tablespoons butter (4 tablespoons for 4 servings) in the empty bowl used for flour. Microwave until melted, 20-30 seconds, then whisk in remaining Korean Spicy Bulgogi Marinade. Add fried chicken to bowl; toss to coat.
7. Fluff rice with a fork. Transfer rice to a serving bowl. Place lettuce on a platter along with rice, spicy fried chicken, pickled cabbage and radishes. Sprinkle scallion greens over spicy fried chicken and pickled cabbage. Serve family style, with garlic mayo on the side for dipping or drizzling. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed to ensure they reach 165°F internally.

What can I substitute for Korean bulgogi marinade?

You can make a quick substitute by mixing gochujang, soy sauce, brown sugar, garlic and sesame oil. Adjust to taste.

How do I reheat leftovers and keep them crispy?

Reheat in an air fryer or oven at 375°F for 5-7 minutes. Avoid microwaving, which will make the coating soggy.