Description
This Korean Fried Chicken Sandwich features crispy, spicy, and juicy chicken breasts marinated in a flavorful buttermilk and spice mix, coated with a seasoned flour blend, and fried to golden perfection. Topped with a tangy kimchi slaw, quick pickles, and a luscious Korean glaze, all nestled inside a toasted brioche bun for an irresistible fusion of textures and flavors.
Ingredients
Scale
Korean Fried Chicken
- 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 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- Canola oil for frying
- 4 brioche burger buns, toasted with butter
Korean Chicken Sauce
- 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
Kimchi Slaw
- 4 cups shredded green cabbage
- 1 jalapeño, sliced
- 1 cup kimchi, chopped
- 3 scallions, sliced
- 1/2 cup mayonnaise (Kewpie preferred)
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon kosher salt
Quick Pickles
- 2–3 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
- Marinate the Chicken: Combine buttermilk, egg, fish sauce, grated ginger, and sriracha in a bowl and whisk well. Place the chicken breasts in a gallon ziplock bag, gently pound the thicker parts of the breasts to an even thickness, then pour the marinade into the bag. Seal and refrigerate for 2 to 8 hours to tenderize and infuse flavors.
- Prepare the Korean Chicken Sauce: In a nonstick skillet, combine soy sauce, honey, gochujang paste, gochugaru, grated ginger, rice wine vinegar, sesame oil, sesame seeds, and hot water. Simmer over medium heat until the mixture slightly thickens to a glaze-like consistency. Remove from heat and set aside.
- Make the Kimchi Slaw: In a large bowl, mix shredded green cabbage, sliced jalapeño, chopped kimchi, sliced scallions, mayonnaise, rice wine vinegar, and kosher salt. Stir well, cover with plastic wrap, and chill until ready to use. This can be made up to 1 day in advance to develop flavors.
- Prepare the Quick Pickles: In a container, combine sliced Persian cucumbers, rice wine vinegar, sugar, salt, gochugaru, and sesame oil. Mix well, cover, and chill for at least an hour or up to 1 day before serving.
- Coat the Chicken: In another gallon ziplock bag, combine flour, potato starch, gochugaru, garlic powder, ground ginger, and kosher salt. Remove chicken breasts from marinade, allowing excess buttermilk to drip off, then place chicken pieces into the flour mixture bag. Seal and shake vigorously to fully coat each piece with the seasoned flour blend.
- Fry the Chicken: Heat 2 to 3 inches of canola oil in a heavy-bottomed pot or Dutch oven to 360°F (182°C). Gently place two chicken pieces into the hot oil and fry for about 7 minutes total, flipping once, until they’re deeply golden brown and an internal probe thermometer registers 165°F (74°C). Remove cooked chicken to a wire rack set over a baking sheet to drain excess oil. Repeat with remaining pieces.
- Glaze the Chicken: While still warm, generously brush or drizzle the prepared Korean chicken sauce over each piece, coating them evenly for a savory, sticky finish.
- Assemble the Sandwiches: On the bottom half of each toasted buttered brioche bun, layer a generous amount of kimchi slaw, followed by a glazed Korean fried chicken piece, and then top with quick pickles. Place the top bun over the fillings and serve immediately to enjoy the perfect balance of crispy, spicy, tangy, and crunchy textures.
Notes
- Marinating the chicken longer (up to 8 hours) yields more tender and flavorful results.
- Use a thermometer to ensure chicken is cooked safely to 165°F internally.
- Kewpie mayonnaise delivers a richer umami flavor in the slaw but can be substituted with regular mayonnaise.
- Quick pickles enhance the sandwich with brightness and crunch; making them in advance improves flavor.
- Maintain oil temperature around 360°F for optimal crispiness without overcooking the chicken.
- Gently pounding the chicken breasts ensures even cooking and juiciness.
