The K-mack Recipe
Korean fried buttermilk chicken, toasted shredded cabbage + green onions
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Ingredients
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Chicken Marinade
Breading
Frying
Toppings
Method
Marinating the Chicken
- 1
Prepare Marinade
In a large bowl, combine buttermilk, soy sauce, minced garlic, grated ginger, and black pepper. Whisk together until well mixed.
- 2
Marinate Chicken
Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Breading the Chicken
- 3
Prepare Breading Mixture
In a separate bowl, mix together all-purpose flour, cornstarch, baking powder, salt, and cayenne pepper until thoroughly combined.
- 4
Coat the Chicken
Remove the marinated chicken from the refrigerator. One piece at a time, allow excess marinade to drip off and then dredge in the breading mixture, ensuring an even coat. Set aside on a wire rack.
Frying the Chicken
- 5
Heat Oil
In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry Chicken
Carefully add the breaded chicken pieces to the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side or until golden brown and cooked through. Use a thermometer to check that the internal temperature reaches 165°F (75°C).
- 7
Drain
Once cooked, transfer the fried chicken to a paper towel-lined plate to drain any excess oil.
Serving
- 8
Prepare Toppings
In a large bowl, toss together shredded cabbage and chopped green onions.
- 9
Plate the Dish
Serve the fried chicken hot, topped with the cabbage and green onion mixture. Enjoy your K-Mack!
