Spicy Korean Fried Chicken

🥘 Ingredients

• Korean Spicy Bulgogi Marinade
  1 packet
• baby lettuce
  1 head
• black pepper
  1 pinch
• butter
  2 tbsp
• chicken cutlets
  12 oz
• cornstarch
  2 tbsp
• flour
  ½ cup
• garlic powder
  1 tsp
• ginger
  1 in
• jasmine rice
  ½ cup
• mayonnaise
  2 tbsp
• oil
  2 tbsp
• radishes
  2 pieces
• rice wine vinegar
  1 tbsp
• salt
  1 pinch
• scallions
  2 stalks
• shredded red cabbage
  2 c
• sugar
  1½ tsp
• water
  ¾ cup

🍳 Cookware

• small pot
• medium bowl
• medium bowl
• small bowl
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. In a small pot , combine jasmine rice , half the 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 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, garlic powder: 1 tsp, water: ¾ cup, salt: 1 pinch
2. 

   2

   Trim and thinly slice scallions , separating whites from greens. Peel and mince or grate ginger until you have 1%tsp. Trim and discard root end from baby lettuce ; separate leaves. Trim and thinly slice radishes into rounds. Pat chicken cutlets 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, at least ⏱️ 10 minutes .

   scallions: 2 stalks, ginger: 1 in, baby lettuce: 1 head, radishes: 2 pieces, chicken cutlets: 12 oz, Korean Spicy Bulgogi Marinade: 1 packet
3. 

   3

   In a second medium bowl that is microwave-safe, combine shredded red cabbage , rice wine vinegar , scallion whites, ginger, and sugar . Cover with plastic wrap and microwave until cabbage is warmed through ⏱️ 45 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 black pepper .

   shredded red cabbage: 2 c, rice wine vinegar: 1 tbsp, sugar: 1½ tsp, mayonnaise: 2 tbsp, black pepper: 1 pinch
4. 

   4

   In a large 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.

   flour: ½ cup, cornstarch: 2 tbsp
5. 

   5

   Heat a 1⁄3-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 to the pan, add chicken in a single layer. Cook until chicken begins to brown ⏱️ 2 minutes (lower heat if chicken begins to brown too quickly). Flip and cook until golden brown ⏱️ 1 minutes more. Remove pan from heat; transfer chicken to a paper-towel-lined plate (do not discard oil!). Let chicken rest for ⏱️ 2 minutes .

   oil: 2 tbsp
6. 

   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 minutes per side. Discard used paper towels; line plate with a fresh layer. Transfer chicken to paper-towel-lined plate. Place butter in empty bowl used for flour. Microwave until melted ⏱️ 20 seconds , then whisk in remaining marinade. Add fried chicken to bowl; toss to coat.

   butter: 2 tbsp
7. 

   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.