Spicy Korean Fried Chicken

• 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 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 Omsom Korean Spicy Bulgogi Marinade until coated (you’ll use the rest of the marinade later). Set aside to marinate, at least 10 minutes.

• In a second medium microwave-safe bowl, combine cabbage, 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.

• In a large, microwave-safe 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.

• 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 (you may need to work in batches for 4 servings). Cook until chicken begins to brown, 2-3 minutes (lower heat if chicken begins to brown too quickly). • Flip and cook until golden brown, 1-2 minutes more. Remove pan from heat; transfer chicken to a paper-towel-lined plate (do not discard oil!). Let chicken rest for 2-3 minutes (you’ll finish cooking it in the next step).

• 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, 1-2 minutes per side. Discard used paper towels; line plate with a fresh layer. Transfer chicken to paper-towel-lined plate. • Place 2 TBSP butter (4 TBSP for 4 servings) in empty bowl used for flour. Microwave until melted, 20-30 seconds, then whisk in remaining Omsom Korean Spicy Bulgogi Marinade. • Add fried chicken to bowl; toss to coat.