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

Get ready for a flavor explosion with this homemade Korean fried chicken! We’re taking crispy, double-fried chicken to the next level by coating it in a rich, buttery spicy bulgogi sauce. The chicken is marinated, battered, and fried twice for an extra-crunchy crust that stays crispy even after saucing.

Serve this showstopper with fluffy jasmine rice, a tangy quick-pickled cabbage and scallion slaw, peppery radishes, and a creamy garlic mayo for dipping. It’s a complete meal that’s perfect for sharing and sure to impress.

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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 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. Cover, reduce to low heat, and simmer 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 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 paper-towel-lined plate. Place 2 tablespoons butter (4 tablespoons for 4 servings) in 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 chicken and pickled cabbage. Serve family style, with garlic mayo on the side for dipping or drizzling.

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 an internal temperature of 165°F.

What can I substitute for Korean bulgogi marinade?

You can use a mix of gochujang (Korean chili paste), soy sauce, sesame oil, garlic, and a touch of sugar to replicate the flavor.

Is it necessary to double-fry the chicken?

Double-frying ensures an extra crispy crust that stays crunchy even after coating with sauce. You can skip the second fry, but the texture won’t be as crisp.