Korean Fried Chicken Sandwich

Ingredients

• 4 Chicken thighs (Amount estimated for four sandwiches; source gives no quantity.)
• Buttermilk (For marinating; amount not stated.)
• Sea salt (For the marinade and slaw dressing; to taste.)
• Black pepper (For the marinade and slaw dressing; to taste.)
• Garlic powder (For the marinade; amount not stated.)
• Onion powder (For the marinade; amount not stated.)
• Cayenne (For the marinade; amount not stated.)
• Brown sugar (For the marinade; additional measured amount is listed for the sauce, and an unmeasured amount for the slaw dressing.)
• Pickle juice (For the marinade; amount not stated.)
• Plain flour (For dredging; used in a 50:50 ratio with corn starch. Total amount not stated.)
• Corn starch (For dredging; used in a 50:50 ratio with plain flour. Total amount not stated.)
• 3 tbsp Gochujang
• 3 tbsp Ketchup
• 3 tbsp Mirin
• 2 tbsp Dark soy sauce
• 2 tbsp Honey or agave (Author gives honey/agave as alternatives.)
• Togarashi (A pinch for the sauce; additional amount to taste in slaw dressing.)
• 1 tsp Brown sugar (For the sauce; separate from unmeasured brown sugar for marinade and slaw dressing.)
• 2 tsp Rice vinegar
• Green cabbage (Thinly sliced; amount not stated.)
• Carrot (Thinly sliced; amount not stated.)
• Spring onion (Thinly sliced; amount not stated.)
• Kewpie mayonnaise (For slaw dressing and optional creamy burger sauce; amount not stated.)
• White wine vinegar (For slaw dressing; amount not stated.)
• Brown sugar (For slaw dressing; amount not stated.)
• Agave (For slaw dressing; amount not stated.)
• MSG (For slaw dressing; adjust to taste.)
• Oil (For deep-frying; amount not stated.)
• 4 Brioche buns (Amount estimated for four sandwiches; source does not specify quantity.)
• Butter (For toasting buns; amount not stated.)
• Pickles (Sliced, for assembly; amount not stated.)
• Chives (For the optional creamy burger sauce; amount not stated.)

Steps

1. 1

   Place the chicken thighs in buttermilk. Season the buttermilk with sea salt, black pepper, garlic powder, onion powder, cayenne, brown sugar, and pickle juice. Cover and marinate overnight if possible, or for 2–3 hours; the author notes that a 24-hour brine works well and that the brine is mainly for texture.

2. 2

   Remove the marinated chicken from the refrigerator. Dunk each thigh into seasoned flour made from equal parts plain flour and corn starch.

3. 3

   Thoroughly coat each piece, pressing the flour mixture into every crevice. Set the dredged chicken aside while you make the sauce.

4. 4

   Add the gochujang, ketchup, mirin, dark soy sauce, honey or agave, a pinch of togarashi, brown sugar, and rice vinegar to a saucepan.

5. 5

   Bring the sauce to a gentle simmer, stirring to dissolve the sugars. Let it bubble for about 5 minutes, then set it aside.

6. 6

   Thinly slice the green cabbage, carrot, and spring onion for the slaw.

7. 7

   Combine Kewpie mayonnaise, white wine vinegar, togarashi, sea salt, black pepper, brown sugar, agave, and MSG to make the slaw dressing. Adjust the seasoning to taste, then combine with the sliced vegetables.

8. 8

   Heat the frying oil to 350°F (175°C). Carefully lower the dredged chicken into the hot oil and fry for about 7 minutes, until golden and crispy.

9. 9

   Alternatively, double-fry the chicken: fry first at 300°F (150°C) for about 6 minutes, then at 375°F (190°C) for about 1½ minutes. The author did not use this optional method.

10. 10

    Let the cooked chicken rest. Toast the brioche buns in butter until golden.

11. 11

    Put the crispy chicken in a bowl with the Korean sauce and toss until fully coated.

12. 12

    For the optional creamy burger sauce, mix some of the Korean glaze into Kewpie mayonnaise and add chives.

13. 13

    Assemble each sandwich with a toasted bun, slaw, sliced pickles, and Korean fried chicken. Finish with the top bun, sauced if desired.

Notes

Most ingredient quantities are not specified. The author suggests adjusting sauce heat and acidity to personal taste. Optional double-frying is included; the author used the single-fry method.

Nutrition per serving

• main
• dinner
• Korean-inspired
• fried
• sandwich
• spicy
• comfort food