Korean Fried Chicken Sandwich Recipe
This sandwich has everything you could want: crispy buttermilk-fried chicken coated in a sweet and spicy sticky sauce, a light and crunchy kimchi slaw, refreshing shiso leaves, all sandwiched between thick slices of sweet shokupan bread. It’s the ultimate sandwich bursting with umami flavors.
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.