Korean Fried Chicken Sandwich

Ingredients

• 1 Alaska cucumber (Thinly sliced)
• 1 diente Garlic (Grated)
• 2 tbsp Apple cider vinegar
• 2 tbsp Soy sauce
• 2 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Sesame seeds (For the pickles)
• 1 tbsp Sugar (For the pickles)
• Salt (A pinch)
• 9 rodajas Pineapple (Grilled; the source indicates 8-10 slices)
• 1 cup Green cabbage (Thinly sliced)
• 1 cup Red cabbage (Thinly sliced)
• 0.5 cup Carrot (Grated or cut into thin strips)
• 0.25 cup Fresh mint (Chopped)
• 0.75 cup Mayonnaise (For the coleslaw)
• 0.25 cup Mustard (For the dressing)
• 3 tbsp Vinegar (For the coleslaw)
• 1 Lemon (Juice only)
• 2 tbsp Sugar (For the coleslaw)
• Sesame oil (A drizzle)
• Salt (To taste)
• 12 piezas Fried chicken (Already fried; ideally pieces sized appropriately for the bread)
• 100 g Butter (For the sauce)
• 8 dientes Garlic (Chopped or thinly sliced)
• 1.5 tbsp Gochujang (Korean chili paste)
• 2 tbsp Ketchup
• 1 tbsp Honey
• 0.25 cup Soy sauce (For the chicken sauce)
• 3 tbsp Vinegar (For the chicken sauce)
• Sesame seeds (For finishing, to taste)

Steps

1. 1

   Prepare the pickles: place the sliced cucumber in a bowl and add the grated garlic, apple cider vinegar, soy sauce, gochugaru, sesame seeds, sugar, and a pinch of salt. Mix until the cucumber is well coated and let it rest while you prepare the other components.

2. 2

   Grill the pineapple slices in a skillet, on a griddle, or on a hot grill until golden and marked with grill lines. Let them cool slightly and cut them into small pieces.

3. 3

   In a large bowl, combine the green cabbage, red cabbage, carrot, and chopped mint.

4. 4

   In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, sugar, a drizzle of sesame oil, and salt to taste. Stir until you have a smooth dressing.

5. 5

   Add the grilled pineapple and dressing to the vegetables. Gently mix until everything is coated. Taste and adjust the salt if necessary.

6. 6

   To prepare the sauce, melt the butter in a skillet over medium heat. Add the garlic and cook until fragrant and lightly golden, being careful not to let it burn.

7. 7

   Stir in the gochujang, ketchup, honey, soy sauce, and vinegar. Stir and cook over medium-low heat until the mixture is hot, well combined, and slightly thickened, approximately 3-5 minutes.

8. 8

   Add the fried chicken pieces to the skillet and coat them with the sauce, turning them until completely covered and glossy. Heat only as much as necessary so the chicken retains its crisp texture.

9. 9

   Assemble each sandwich by placing a piece of sauced fried chicken, a portion of pineapple coleslaw, and some Asian pickles inside. Finish with sesame seeds and serve immediately.

Notes

The post does not specify the type of bread or include detailed instructions for frying the chicken; use prepared fried chicken and sandwich bread of your choice. Keep the coleslaw and pickles refrigerated until assembly. The amounts of sesame oil, salt, and final sesame seeds are approximate according to the source.

Nutrition per serving

• main course
• sandwich
• chicken
• Korean cuisine
• spicy
• sweet and sour
• coleslaw
• fried chicken