The Korean Fried Chicken Sandwich Recipe combines crispy fried chicken, typically coated in a light batter and double-fried for extra crunch, with Korean-inspired flavors. It’s often served on a soft bun, layered with spicy gochujang mayo or sauce, crisp vegetables like lettuce and pickles, and sometimes topped with a fried egg for added richness.
The chicken is marinated in buttermilk and seasoned with spices like garlic and cayenne before frying to perfection.
To serve, assemble the sandwich with the fried chicken nestled between the buns, generously drizzled with the gochujang sauce, and topped with fresh garnishes. It’s often enjoyed with a side of kimchi slaw or crispy fries.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat the chicken in a toaster oven or oven to maintain its crispy texture. Avoid microwaving to prevent sogginess. Adjust the spice level by adding more or less gochujang according to personal preference.
Korean Fried Chicken Sandwich Recipe
Ingredients
Korean Fried Chicken
- 4 Boneless skinless chicken thighs, gently pounded
- 1 cup Buttermilk
- 1/2 tsp Cayenne pepper
- 2 tsp Garlic powder
- 1 tsp Mushroom powder optional
- 1 tsp Kosher salt
- 1/2 cup All-purpose flour
- 1 1/4 cup Potato starch or cornstarch
- 4 cups Frying oil canola, vegetable, or peanut
Kimchi Slaw
- 1/3 cup Kewpie mayo
- 1/4 cup finely chopped Kimchi
- 1 tsp Sugar
- 1/4 cup Jarred pepperoncini peppers
- 2 tbsp Pepperoncini juice
- Salt and pepper to taste
- Juice of half a lemon
- 1/2 small head Green cabbage thinly sliced (about 4 cups)
- 2 Scallions chopped
- 1/2 Jalapeno chopped
Glaze
- 1/4 cup Gochujang
- 1/4 cup Water
- 3 tbsp Ketchup
- 2 tbsp Soy sauce
- 2 tbsp Mirin
- 2 tbsp Honey
- 1 tbsp Brown sugar
- 1 tbsp Grated garlic
- 1 tbsp Rice vinegar
- 1 tbsp Unsalted butter
Sandwich Assembly
- 8 thick slices Shokupan bread or potato Hawaiian, or brioche buns
- Shiso leaves
- Bread and butter pickles
Instructions
Korean Fried Chicken
- In a bowl, whisk together buttermilk, cayenne, garlic powder, mushroom powder (if using), and salt. Add chicken thighs, ensuring they are fully coated. Cover and refrigerate overnight to marinate.
- Heat frying oil in a heavy-bottomed pot or Dutch oven to 350°F.
- Mix flour and potato starch in a shallow pan. Add 1/4 cup of buttermilk mixture to the flour mixture and mix to create crumbles.
- Dredge marinated chicken thighs in the flour mixture, ensuring thorough coating. Transfer to a wire rack.
- First-Fry: When oil reaches 350°F, shake off excess flour from chicken and gently lower into the pot. Fry for about 3 minutes per side until golden brown. Transfer to a wire rack. Fry in batches to avoid overcrowding.
- Second-Fry: Increase oil temperature to 375°F. Fry chicken again for about 2 minutes until golden brown and internal temperature reaches 165°F. Transfer to a wire rack to cool for 5 minutes.
Glaze
- In a small saucepan, whisk together gochujang, soy sauce, mirin, honey, brown sugar, and rice vinegar. Cook over low heat for 5 minutes.
- Add garlic and butter to the glaze, cooking for an additional 2 minutes until well combined. Stir frequently. Brush glaze onto chicken just before serving.
Kimchi Slaw
- Whisk together Kewpie mayo, pepperoncini juice, sugar, and lemon juice in a bowl.
- Add green cabbage, kimchi, green onions, jalapeno, and pepperoncini. Toss until well coated.
Notes
- Double Dredge for Extra Crunch: For extra crispy fried chicken, double dredge the chicken thighs in the flour mixture before frying. This helps create a thicker, crunchier coating.
- Maintain Oil Temperature: Keep an eye on the oil temperature while frying. Too low, and the chicken will absorb too much oil; too high, and it might burn the coating. Use a thermometer for accuracy.
- Let Chicken Rest: After frying, allow the chicken to rest on a wire rack for a few minutes. This helps the coating to set and prevents it from becoming soggy.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 565Â kcal |
| Protein | 37g |
| Carbohydrates | 61g |
| Fat | 32g |
| Sodium | 1200mg |
| Sugar | 9g |
| Fiber | 3g |
What Makes Korean Fried Chicken Different From Regular Fried Chicken?
Korean Fried Chicken (KFC) is known for its extra crispy texture achieved through double frying and a lighter batter. It’s often glazed with a sweet and spicy sauce or seasoned with gochujang (Korean chili paste), which gives it a unique spicy-sweet flavor profile.
Can I Adjust the Spice Level in the Sandwich?
Yes, you can adjust the spice level based on your preference. If you prefer a milder taste, reduce the amount of gochujang or hot sauce in the glaze. Conversely, if you enjoy more heat, you can increase these ingredients or add extra chili flakes. Adjusting the spice allows you to customize the sandwich to suit your taste buds.
