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let’s make something Naughty

Korean Fried Chicken Sandwich

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Ingredients 

For the Korean Fried Chicken:

  • 2 large boneless skinless chicken thighs

  • 1 cup buttermilk

  • 1 egg

  • 2 tablespoons kimchi juice

  • 1 tbsp sugar

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tbsp sriracha

  • 1 cup flour

  • 1 tablespoon gochugaru

  • 2 teaspoon garlic powder

  • 1 teaspoon ground ginger

  • 2 teaspoons kosher salt

  • canola oil for frying

  • 2 brioche burger buns toasted with butter

For the Korean Chicken Sauce:

  • 2 tsp Sesame oil

  • 2 tbsp ketchup

  • 2 cloves garlic, minced

  • 2 tbsp Gochujang

  • 1/2 cup Soy sauce

  • 1/2 tbsp grated ginger

  • 1 tbsp Gochugaru

  • 1/4 cup Honey

  • Brown sugar

For the Chili Crunch Pickles:

  • 1 English Cucumber, sliced

  • 2 Garlic cloves, miced

  • 2 tbsp Soy sauce

  • 2 tbsp mirin

  • 2 tbsp rice vinegar

  • 1/2 tbsp agave

  • 1 tsp Sesame oil

  • 1/2 tbsp chili crunch

  • Sesame seeds

For the Kewpie Kimchi Slaw:

  • 1 cup shredded green Cabbage

  • 1 cup shredded purple cabbage

  • 1/2 cup shredded carrots

  • 1 cup kimchi

  • 1 diced jalapeño

  • 1 diced green onion

  • 2 tbsp rice vinegar

  • 1/2 cup Kewpie mayo

  • 1/2 tbsp Honey

  • 1/2 tsp salt

For the Kewpie Kimchi Mayo:

  • 1/2 cup kewpie mayo

  • 2 tbsp kimchi juice

  • 1/2 lemon, squeezed

  • 1/2 tbsp agave

Instructions 

1. Prepare the Kewpie Mayo:

  • Combine all ingredients for the Kewpie mayo in a bowl and chill until ready to use.

2. Prepare the Slaw:

  • Combine all ingredients above in a bowl. Toss to coat, then chill until ready to use.

3. Prepare the Pickles:

  • Combine all ingredients above in a bowl and chill until ready to use. Marinate up to 1 day.

4. Marinate the Chicken:

  • In a bowl, whisk together buttermilk, egg, kimchi juice, sriracha, onion powder, garlic powder, and sugar. Add the chicken thighs to the mixture, cover, and refrigerate for 2 to 6 hours.

5. Prepare the Flour Coating:

  • In a separate bowl, combine the flour, gochugaru, ground ginger, garlic powder, and salt. Mix well.

6. Fry the Chicken:

  • After marinating, remove the chicken from the buttermilk mixture and allow any excess to drip off. Coat the chicken pieces in the flour mixture, shaking off any excess flour. For extra crunch, repeat the coating process.

  • Heat canola oil in a heavy-bottomed pot to 360°F (182°C). Fry 2 pieces of chicken at a time, flipping once, for about 7 minutes or until golden brown and the internal temperature reaches 165°F (74°C). Transfer the fried chicken to a wire rack.

7. Make the Sauce:

  • In a nonstick skillet, combine all ingredients listed and simmer over medium heat until the sauce thickens slightly to a glaze consistency. Add the fried chicken to the skillet and coat thoroughly with the sauce. Remove from the skillet and place the chicken back on the wire rack.

8. Assemble the Sandwich:

  • Lay a generous amount of slaw on the bottom half of each toasted brioche bun.

  • Top with the glazed fried chicken.

  • Add marinated pickles on top of the chicken.

  • Spread a dollop of Kewpie mayo on the top bun and place it on top of the sandwich.

9. Serve:

  • Garnish with sesame seeds and chopped chives if desired. Serve immediately and enjoy your crispy, spicy, and tangy fried chicken sandwich!

A night you won't forget: eating this Korean Fried Chicken Sandwich. Every bite is an explosion of flavor. Imagine a perfectly fried, crispy chicken thigh—its golden crunch giving way to tender, juicy meat, all drizzled in a seductive sweet and spicy Gochujang sauce. The heat wraps around you, just enough to get your pulse racing. Too much?

Koren, Fried, Chicken

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