Spicy Korean Fried Chicken

🥘 Ingredients

• Korean Spicy Bulgogi Marinade
  2 unit
• baby lettuce
  2 unit
• butter
  4 tbsp
• cooking oil
• cornstarch
  4 tbsp
• flour
  1 c
• garlic powder
  2 tsp
• ginger
  2 thumb
• jasmine rice
  1 c
• mayonnaise
  1/2 c
• paper towels
• pepper
• plastic wrap
• radishes
  6 unit
• rice wine vinegar
  3.333 tbsp
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sugar
  1 tbsp
• water (1½ cups for 4 servings)
  ¾ cup

🍳 Cookware

• small pot
• medium bowl
• medium microwave-safe bowl
• small bowl
• large
• large pan

1. 

   1

   - Wash and dry all produce. - In a small pot , combine jasmine rice , half of garlic powder , water , and a big pinch of salt ; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, garlic powder: 2 tsp, water: ¾ cup (1½ cups for 4 servings), salt
2. 

   2

   - Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4 servings). Trim and discard root end from baby 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 (you’ll use the rest later). Set aside to marinate, at least ⏱️ 10 minutes .

   scallions: 4 unit, ginger: 2 thumb, baby lettuce: 2 unit, radishes: 6 unit, paper towels, Korean Spicy Bulgogi Marinade: 2 unit
3. 

   3

   - In a second medium microwave-safe bowl , combine shredded red cabbage , rice wine vinegar , scallion whites, ginger, and 1½ tsp sugar (3 tsp 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 .

   shredded red cabbage: 8 oz, rice wine vinegar: 3.333 tbsp, sugar: 1 tbsp, plastic wrap, mayonnaise: 1/2 c, salt, pepper
4. 

   4

   - In a large microwave-safe bowl, whisk together flour , cornstarch , a pinch of salt , and pepper . - Working one piece at a time, press the marinated chicken into the flour mixture and toss until coated in a thick layer. Set aside on a plate. - Discard any remaining flour mixture in the bowl; wash and dry the bowl.

   flour: 1 c, cornstarch: 4 tbsp, salt, pepper
5. 

   5

   - Heat a 1/3-inch layer of cooking oil in a large pan over medium-high heat. Once the oil is hot enough that a pinch of the flour mixture sizzles when added to the pan, add the chicken in a single layer (you may need to work in batches for 4 servings). Cook until the chicken begins to brown, ⏱️ 2-3 minutes (lower heat if the chicken browns too quickly). - Flip and cook until golden brown, ⏱️ 1-2 minutes more. Remove the pan from the heat; transfer the chicken to a paper-towel-lined plate (do not discard the oil!). Let the chicken rest for ⏱️ 2-3 minutes .

   cooking oil
6. 

   6

   - Return the pan with the oil to medium-high heat. Once the oil is hot, return the fried chicken to the pan in a single layer. Cook until deeply browned and cooked enough, ⏱️ 1-2 minutes per side. Discard used paper towels; line the plate with a fresh layer. Transfer the chicken to the plate. - Place butter (2 tbsp; 4 tbsp for 4 servings) in the large empty bowl that held the flour. Microwave until melted, ⏱️ 20-30 seconds , then whisk in the remaining Korean Spicy Bulgogi Marinade. - Add the fried chicken to the bowl and toss to coat.

   butter: 4 tbsp
7. 

   7

   - Fluff the rice with a fork. Transfer the rice to a serving bowl. - Place the lettuce over the platter with the rice, spicy fried chicken, pickled cabbage, and radishes. Sprinkle scallion greens over the spicy fried chicken and the pickled cabbage. Serve family style, with a bowl of garlic mayo on the side for dunking.
8. 8

   Chicken is fully cooked when its internal temperature reaches 165°F.