Korean Hot Chicken

Step 1

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.

Step 2

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.

Step 3

Whisk Korean fried chicken flour mix and all purpose flour in a mixing bowl and set aside.

Step 4

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.

Step 5

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.

Step 6

Combine mayonnaise, sugar, vinegar and salt for slaw in a mixing bowl. Toss cabbage, radish and green onions with dressing. Keep it cool.

Step 7

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!