Description
This Spicy Korean Fried Chicken Sandwich features crispy fried chicken topped with a sticky, spicy glaze and a crunchy kimchi slaw. It’s the perfect fusion of Korean flavors, combining sweet, salty, spicy, and savory elements in one delicious sandwich.
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 cup buttermilk
- 1 egg
- 2 tablespoons fish sauce
- 1 tablespoon grated ginger
- 2 tablespoons sriracha
- 1 cup flour
- 1/4 cup potato starch
- 1 tablespoon gochugaru
- 2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- Canola oil for frying
- 4 brioche burger buns, toasted with butter
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons gochujang paste
- 1 tablespoon gochugaru
- 1 tablespoon grated ginger
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1/3 cup hot water
- 4 cups shredded green cabbage
- 1 jalapeño, sliced
- 1 cup kimchi, chopped
- 3 scallions, sliced
- 1/2 cup mayo (preferably Kewpie)
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon kosher salt
- 2 Persian cucumbers, sliced
- 1/3 cup rice wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 teaspoons gochugaru
- 1/2 teaspoon sesame oil
Instructions
- Using a flat meat tenderizer, pound the chicken breasts to an even thickness, then cut each breast in half.
- In a large ziplock bag, whisk together buttermilk, egg, fish sauce, sriracha, and ginger. Add the chicken and marinate for 2-8 hours.
- In another ziplock bag, combine flour, potato starch, gochugaru, ginger, garlic powder, and salt. Shake to mix well.
- Transfer marinated chicken pieces to the flour mixture, shake well to coat the chicken evenly in the flour mixture.
- Heat at least 2-3 inches of canola oil in a Dutch oven or heavy-bottomed pot to 360°F. Fry the chicken pieces for 7 minutes, flipping once, until golden brown and the internal temperature reaches 165°F.
- Transfer the fried chicken to a wire rack set over a baking sheet. Brush or drizzle the Korean chicken sauce over the chicken while it’s still warm.
- For the sauce, combine soy sauce, honey, gochujang paste, gochugaru, ginger, rice wine vinegar, sesame oil, sesame seeds, and hot water in a nonstick skillet. Simmer until slightly thickened to a glaze consistency.
- For the slaw, combine shredded cabbage, sliced jalapeño, chopped kimchi, sliced scallions, mayo, rice wine vinegar, and kosher salt. Chill until ready to use.
- For the quick pickles, combine sliced cucumbers, rice wine vinegar, sugar, salt, gochugaru, and sesame oil in a bowl. Chill until ready to use.
- To assemble, spread a layer of kimchi slaw on the bottom of a toasted brioche bun, top with fried chicken and quick pickles, then close with the top bun. Serve immediately.
Notes
- Potato starch is the key to achieving a super crispy coating on the fried chicken.
- Make sure to serve the fried chicken immediately to maintain its crispiness, but the slaw and pickles can be made in advance.
- Adjust the amount of sriracha and gochujang based on your spice preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course, Sandwiches
- Method: Frying
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 600 kcal
- Sugar: 15 g
- Sodium: 950 mg
- Fat: 30 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: undefined
- Fiber: undefined
- Protein: undefined
- Cholesterol: undefined
Keywords: Spicy Korean Fried Chicken Sandwich, Korean fried chicken, Korean chicken sandwich, fried chicken sandwich recipe, spicy chicken sandwich, kimchi slaw, gochujang sandwich, Korean fried chicken recipe