35 minDifficulty NormalSalads & light mealsMain ingredients 🥩chicken thighsbuttermilkchicken frying mixall-purpose flourmozzarella cheeseburger bunscabbageradishJin-ganjangchicken powderspicy gochugarugarlic powderonion powderchili oilmayonnaisevinegarscallionsTags 🏷️late-night snackbeer snacksuper simple
Detailed recipeQuick recipeIngredients needed 🛒4 servings4 chicken thighs2 cups buttermilk1 cup chicken frying mix1 cup all-purpose flour110g mozzarella cheese4 burger buns3 tbsp Jin-ganjang4 tbsp sugar3 tbsp chicken powder4 tbsp spicy gochugaru1 tbsp garlic powder1 tbsp onion powder1/3 cup chili oil3/4 cup water340g shredded cabbagea little shredded radish2 tbsp mayonnaise2 tbsp vinegar2 tbsp sugara pinch of saltRecipe 🍳In a pot, combine Jin-ganjang, sugar, chicken powder, spicy gochugaru, garlic powder, onion powder, chili oil, and water. Bring to a boil over medium-low heat and simmer for 2–3 minutes to make the buldak sauce.Mix 1/4 cup of the prepared buldak sauce into the buttermilk, then add the chicken thighs and marinate for 15–20 minutes.Dredge the chicken in a mixture of frying mix and all-purpose flour, dip back into the buttermilk, then coat once more with the frying mix. Let rest for 10 minutes.Fry the chicken in oil preheated to 180°C until golden and crispy, then drain on a wire rack.Make a dressing by mixing mayonnaise, vinegar, sugar, and salt. Toss with shredded cabbage, radish, and scallions to create a refreshing coleslaw.Generously coat the fried chicken with the buldak sauce, top with mozzarella cheese, and melt the cheese in an oven or toaster oven.Place the cheese buldak chicken and coleslaw on a toasted bun, sprinkle with sesame seeds, and serve.Simmer the seasonings to make the buldak sauce and marinate the chicken in buttermilk.Double-coat the chicken for extra crispiness, fry until golden, then coat with buldak sauce and melt cheese on top.Assemble on toasted buns with the buldak chicken and tangy coleslaw.Cooking tips 💡Letting the battered chicken rest for about 10 minutes helps the coating set and results in an even crispier crust.Fry in batches according to your pan size to prevent the oil temperature from dropping.Adding a little shredded radish to the coleslaw gives it a refreshing crunch reminiscent of pickled radish served with fried chicken.Recommended for 🙋⭐Those looking for a fiery, intensely spicy chicken dish.⭐Those who want to make a special homemade crispy chicken burger.