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Korean Fried Chicken Sandwich Recipe

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4.3 from 23 reviews

  • Author: Mary & Susan
  • Total Time: 30 minutes (active) plus overnight marination
  • Yield: 4 sandwiches

Description

This Korean Fried Chicken Sandwich recipe features tender marinated chicken thighs double-fried to golden perfection, coated with a spicy-sweet gochujang glaze, and layered with a tangy kimchi slaw. Served on thick, soft shokupan bread or brioche buns, this sandwich delivers a delightful combination of crispy, flavorful chicken and crunchy, zesty slaw for an irresistible meal.

Ingredients

Chicken Marinade and Coating

  • 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)

KFC Glaze

  • 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

Kimchi Slaw

  • 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)

Sandwich Assembly

  • 8 thick slices of shokupan bread (or potato, Hawaiian or brioche buns)
  • Shiso leaves
  • Bread and butter pickles
  • Fine sea salt and cracked black pepper to taste

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, cayenne, garlic powder, mushroom powder, and kosher salt. Add the chicken thighs, ensuring they are fully coated with the marinade. Cover and refrigerate overnight to tenderize and infuse flavor.
  2. Prepare Oil and Coating: Heat frying oil in a heavy bottom pot or Dutch oven to 350°F. In a shallow pan, combine the all-purpose flour and potato starch. Pour about 1/4 cup of the buttermilk marinade into the flour mixture and stir to form crumbly bits. This helps create a crispy coating.
  3. Dredge the Chicken: Remove the chicken from the marinade, shaking off excess liquid. Dredge each piece thoroughly in the flour-starch mixture, pressing the coating onto the chicken to adhere well. Place coated chicken on a wire rack.
  4. First Fry: When the oil reaches 350°F, gently add the chicken pieces (two at a time to avoid overcrowding). Fry for about 3 minutes until a light crust forms. Transfer to a wire rack to drain. Repeat for all chicken pieces.
  5. Second Fry: Increase heat to bring oil to 375°F. Fry chicken again for about 2 minutes until golden brown and the internal temperature reaches 165°F. Drain on a wire rack and let rest for 5 minutes.
  6. Make the Gochujang Glaze: In a small saucepan, whisk together gochujang, soy sauce, mirin, rice vinegar, honey, brown sugar, and ketchup. Cook on low heat for 5 minutes, stirring frequently. Add grated garlic and butter, cooking an additional 2 minutes. Brush this glaze generously over the fried chicken before assembly.
  7. Prepare Kimchi Slaw: Whisk kewpie mayo, pepperoncini juice, sugar, and lemon juice in a bowl. Add shredded cabbage, chopped kimchi, scallions, jalapeno, and chopped pepperoncini. Toss everything together until evenly mixed.
  8. Assemble the Sandwich: Toast or lightly grill the shokupan bread or buns if desired. Layer shiso leaves on the bottom slice, add glazed fried chicken, spoon over kimchi slaw, top with bread and butter pickles, season with sea salt and cracked black pepper, and finish with the top slice of bread. Serve immediately.

Notes

  • Marinate chicken overnight for maximum tenderness and flavor infusion.
  • Double frying is essential to achieve optimal crispiness and cooking through the chicken.
  • Do not overcrowd the frying pot to maintain consistent oil temperature.
  • Use a deep-fry thermometer to monitor oil temperature precisely.
  • Adjust cayenne and gochujang quantities for desired spice level.
  • Shiso leaves can be substituted with fresh basil or mint for a similar herbal aroma.
  • Prep Time: 15 minutes (plus overnight marination)
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Korean

Find it online: https://mysimpledish.com/korean-fried-chicken-sandwich-recipe/