Name: Korean Fried Chicken Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-497951H17M16S
Cuisine: Korean
Ingredients: 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 oil); 1/4 cup gochujang (Korean chili paste); 2 tbsp soy sauce; 2 tbsp mirin; 1 tbsp rice vinegar; 2 tbsp honey; 1 tbsp brown sugar; 1 tbsp grated garlic; 1 tbsp unsalted butter; 3 tbsp ketchup; 1/3 cup kewpie mayo; 1/4 cup kimchi (finely chopped); 1 tsp sugar; 1/4 cup jarred pepperoncini peppers; 2 tbsp pepperoncini juice; juice of half a lemon; 1/2 head of small green cabbage (thinly sliced, about 4 cups); 2 scallions (chopped); 1/2 jalapeno (chopped); 8 thick slices of shokupan bread (or potato, Hawaiian or brioche buns); Shiso leaves; Bread and butter pickles

Jump to Recipe· 4.3 from 23 reviews

If you’re craving a sandwich that bursts with bold flavors and irresistible crunch, this Korean Fried Chicken Sandwich Recipe is absolutely the answer you didn’t know you needed. Imagine tender, juicy chicken thighs soaked in a spicy, garlicky buttermilk marinade, fried twice to achieve that famously crisp, crackly crust, and then glazed with a sweet, tangy gochujang-based sauce guaranteed to make your taste buds sing. Piled high with a vibrant kimchi slaw and nestled between soft, fluffy bread, this sandwich is an unforgettable blend of textures and tastes that brings a fun, gourmet twist to your next meal. Ready to dive into making a Korean Fried Chicken Sandwich Recipe that will leave you and your friends coming back for more? Let’s get cooking!

Korean Fried Chicken Sandwich Recipe Ingredients You’ll Need

Ingredients You’ll Need

A silver rectangular tray on a white marbled surface holds several pieces of raw light pink meat fully covered in a smooth, creamy light beige sauce with tiny darker specks. The sauce has a slightly thick texture, evenly coating the meat, which shows some shiny, moist areas. The tray and sauce create a simple, clean look with soft contrast between the light pink meat and the pale sauce photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but each plays a crucial role in creating the unique flavor, satisfying crunch, and vibrant appearance this sandwich delivers. From the perfectly seasoned chicken to the tangy kimchi slaw and rich glaze, every item brings something special to the plate.

4 boneless skinless chicken thighs: Gently pounded for even cooking and tender bite.

1 cup buttermilk: The secret to a tender, flavorful marinade that also helps the coating stick.
1/2 tsp cayenne: Adds a gentle, spicy kick to the marinade’s depth.
2 tsp garlic powder: For that warm, savory undertone that enhances the chicken.

1 tsp mushroom powder (optional): Boosts umami flavor for richness without overpowering.
1 tsp kosher salt: Essential to bring out the flavors fully.
1/2 cup all-purpose flour: Helps build a light but sturdy crust.

1 1/4 cup potato starch (or cornstarch): The key to ultra-crispy texture in the final fry.
4 cups frying oil: Canola, vegetable, or peanut oil—choose one with a high smoke point.
1/3 cup kewpie mayo: Creamy and slightly sweet mayonnaise for the slaw dressing.

1/4 cup finely chopped kimchi: Brings a zesty, fermented punch to the slaw.
1 tsp sugar: Balances out the tangy and spicy elements in the slaw.
1/4 cup jarred pepperoncini peppers: Slightly spicy and tangy, they add crunch and brightness.

2 tbsp pepperoncini juice: Adds an extra zing for the slaw dressing.
Fine sea salt and cracked black pepper: For seasoning all components perfectly.
Juice of half a lemon: Fresh acidity to lift the slaw flavors.

1/2 head small green cabbage, thinly sliced (about 4 cups): The crunchy base of our fresh slaw.
2 scallions, chopped: A mild onion flavor that complements the slaw perfectly.
1/2 jalapeno, chopped: Adds a touch of heat to keep things lively.

1/4 cup gochujang: Korean chili paste that forms the star of the glaze with its sweet-spicy punch.
1/4 cup water: Helps adjust the glaze consistency for coating the chicken.
3 tbsp ketchup: Introduces a subtle tang and sweetness to the glaze.

2 tbsp soy sauce: Deep savory notes that balance the glaze flavors.
2 tbsp mirin: Sweet rice wine to add shimmering depth and mild sweetness.
2 tbsp honey: Natural sweetness that caramelizes beautifully on the chicken.

1 tbsp brown sugar: Enhances the glaze’s rich, caramel flavor.
1 tbsp grated garlic: Fresh punch of aromatic garlicky goodness in the glaze.
1 tbsp rice vinegar: Adds brightness and subtle acidity to balance the glaze.

1 tbsp unsalted butter: Gives the glaze a glossy finish and rich mouthfeel.
8 thick slices shokupan bread (or potato, Hawaiian, or brioche buns): Soft, fluffy, and slightly sweet bread to hold all that goodness.
Shiso leaves: Unique herbaceous flavor to provide freshness and a touch of complexity.

Bread and butter pickles: Adds sweet and tangy crunch as a perfect counterpoint.

How to Make Korean Fried Chicken Sandwich Recipe

Step 1: Marinate Your Chicken

Start by whisking together the buttermilk, cayenne, garlic powder, mushroom powder, and kosher salt in a medium bowl. Submerge your chicken thighs in this flavorful marinade, making sure every inch is coated. Cover and refrigerate overnight to let those flavors deeply penetrate and to tenderize the meat, setting the foundation for juicy, delicious chicken.

Step 2: Prepare the Frying Dredge

Mix the all-purpose flour and potato starch together in a shallow pan. Add about 1/4 cup of the buttermilk marinade into this mixture to create crumb-like clumps that will stick to the chicken beautifully. Before dredging, gently shake off excess marinade from the chicken, then press the flour-starch mixture onto every crevice for an even, robust coating that delivers maximum crunch.

Step 3: First Fry for Crunch

Heat your frying oil to 350°F in a heavy-bottom pot or dutch oven. Fry the chicken thighs in small batches—never overcrowd—to keep the oil temperature steady. Each piece fries for about 3 minutes until the coating sets but hasn’t yet developed a deep color. Remove onto a wire rack to drain and cool slightly.

Step 4: Second Fry for Golden Perfection

Raise the oil temperature to 375°F for that iconic double-fried crunch. Fry the chicken again in batches for another 2 minutes or until golden brown and crisp all over; the internal temperature should reach 165°F. This second fry is what gives Korean fried chicken its legendary crackling texture that sets this sandwich apart.

Step 5: Cook the Glaze

In a small saucepan over low heat, whisk together gochujang, soy sauce, mirin, rice vinegar, honey, brown sugar, and ketchup. Let it cook for 5 minutes, stirring often, then add grated garlic and butter. Cook for another 2 minutes until the glaze thickens slightly and turns glossy. Brush this vibrant, sticky sauce onto your freshly fried chicken just before assembling your sandwich.

Step 6: Toss the Kimchi Slaw

Combine kewpie mayo, pepperoncini juice, sugar, and lemon juice in a bowl to make a creamy dressing bursting with tang. Add thinly sliced cabbage, chopped kimchi, scallions, jalapeno, and sliced pepperoncini. Toss everything until the slaw is evenly coated, offering a crisp, spicy, and tangy complement that cuts through the richness of the chicken.

Step 7: Assemble Your Korean Fried Chicken Sandwich Recipe

To build the sandwich, toast or lightly grill your shokupan bread slices or chosen buns for extra texture. Layer a few shiso leaves on the bottom bun, then place the glazed chicken thigh. Pile on a generous helping of kimchi slaw and top with bread and butter pickles. Cap it off with the top slice of bread and get ready to savor every bite of this flavor-packed masterpiece.

How to Serve Korean Fried Chicken Sandwich Recipe

A thick sandwich is held by a pair of woman's hands, showing a close-up view of its inside layers. The sandwich has three main layers of toasted golden-brown bread with a slightly crispy texture. Between the top and middle slice, there is a thick piece of crispy fried chicken with a light golden crust, followed by a layer of shredded pale green cabbage mixed with sliced cucumbers, adding fresh green tones. The middle and bottom bread slice enclose another similar layer of shredded cabbage and cucumber. The background is a white marbled texture, highlighting the sandwich's colors and textures clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh shiso leaves bring a unique, herbaceous note that complements the spicy, savory chicken, while bread and butter pickles add sweet crunch and tang. You can also add an extra sprinkle of scallions or a light drizzle of additional glaze to amp up the flavor and visual appeal.

Side Dishes

Pair this sandwich with crispy French fries, sweet potato wedges, or a simple cucumber salad to keep things light and refreshing. A cold, sparkling beverage or a crisp lager also balances the heat and richness perfectly.

Creative Ways to Present

For a fun twist, try serving open-faced sliders with a drizzle of extra glaze and slaw piled high, or ring the sandwich with pickled vegetables or a small bowl of kimchi on the side. Offering individual plates where guests can customize their sandwiches with extra slaw, pickles, or spicy mayo adds a playful, interactive dimension to your meal.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Korean Fried Chicken Sandwich Recipe components, keep the fried chicken separately from the bread and slaw in airtight containers in the refrigerator. This way, the chicken stays crispy longer and the bread won’t get soggy from the slaw or glaze.

Freezing

Fried chicken freezes very well. Place cooked, cooled chicken thighs individually on a baking sheet before moving them to a freezer-safe bag or container to avoid sticking. Freeze for up to a month. To preserve texture, freeze the slaw separately if possible, but it’s best fresh.

Reheating

To revive crispiness, reheat frozen or refrigerated chicken in an oven at 375°F for 10-15 minutes rather than the microwave, which can make the coating soggy. Reassemble the sandwich with fresh or chilled slaw just before serving for the best experience.

FAQs

What makes Korean fried chicken different from regular fried chicken?

Korean fried chicken is known for its double frying technique, which produces an ultra-crispy, crackly coating that stays crunchy longer. It’s also traditionally glazed with spicy, sweet sauces like gochujang-based glazes that aren’t commonly used in American fried chicken.

Can I use chicken breasts instead of thighs for this Korean Fried Chicken Sandwich Recipe?

While boneless chicken breasts can work, thighs stay juicier and more forgiving during frying, especially with the double-fry method. Thighs give you the signature moistness and flavor that this recipe aims for.

Is the kimchi slaw very spicy?

The kimchi adds a mild to moderate heat depending on the kimchi brand and amount of jalapeno you use. You can always adjust the jalapeno amount to your spice preference, or remove it completely for a milder slaw.

Can I make the Korean Fried Chicken Sandwich Recipe gluten-free?

Yes! Swap the all-purpose flour for a gluten-free flour blend and double-check that your potato starch or cornstarch is gluten-free. Also, ensure your soy sauce is gluten-free by using tamari or a dedicated gluten-free variety.

What’s the best bread to use for this sandwich?

Shokupan, Hawaiian rolls, brioche, or potato buns are excellent for their soft, slightly sweet texture that balances the spicy and savory fillings. Choose a bread that’s sturdy enough to hold the chicken and slaw but still tender enough to bite through easily.

Final Thoughts

This Korean Fried Chicken Sandwich Recipe is a total game changer for anyone looking to elevate their sandwich game with vibrant flavors and next-level crunch. Whether you’re cooking for friends or craving a satisfying meal for yourself, this recipe delivers big joy and unforgettable taste with every bite. Trust me, once you make it, it will quickly become one of your all-time favorites. So roll up your sleeves and get ready to make magic happen in your kitchen!