Korean Fried Chicken Sandwiches are a mouthwatering fusion of Korean and American culinary traditions, combining the crunch of fried chicken with bold Korean flavors.
At its heart is a crispy fried chicken cutlet, coated in a batter or dredge that ensures a shatteringly crisp crust. The chicken is seasoned with a marinade consisting of gochujang (Korean chili paste), sesame oil, a hint of sugar, and soy sauce, which infuse it with a perfect balance of sweetness, spice, and umami. This flavor-packed chicken is then sandwiched between soft, fluffy buns or brioche, creating a satisfying contrast in textures.
What sets the Korean fried chicken sandwich apart is the use of unique toppings and condiments that add extra layers of flavor and crunch. Pickled vegetables, like Korean radish or kimchi, provide a tangy counterpoint to the rich chicken, while creamy gochujang mayo or spicy aioli ties everything together. Sometimes, fresh greens, thinly sliced cucumbers, or a sprinkle of sesame seeds are added for freshness.
This sandwich is not just a meal but an explosion of textures and flavors that reflect the global appeal of Korean fried chicken. Whether served as street food or a gourmet offering, it’s a delicious testament to how Korean cuisine continues to influence the global food scene.
ABOUT GOCHUJANG
Gochujang adds an incredible depth of flavor to bulgogi, elevating the fried chicken with its signature blend of heat, sweetness, and umami. Made from red chili peppers, fermented soybeans, glutinous rice, and salt, gochujang brings a spicy kick that’s balanced by its mild sweetness and a subtle smoky note. Its complex flavor profile makes it a standout ingredient, transforming dishes by providing not only heat but also a rich, savory foundation that can deepen the taste of any marinade or sauce.
This thick, vibrant red paste has a unique fermentation process that lasts anywhere from several weeks to months, allowing its flavors to fully develop. The fermentation gives gochujang a slight tang and an earthy quality, similar to that of miso or soy sauce but with a touch of sweetness from the glutinous rice. When used in a marinade, as with bulgogi, it tenderizes the meat slightly while infusing it with intense, balanced flavors that cling to each slice, especially when cooked to a light caramelization.
In Korean cooking, gochujang is a beloved staple, used in everything from stews and marinades to dipping sauces. Its versatility has made it popular in fusion dishes, adding a unique Korean twist and depth to many cuisines.
CREAMY CABBAGE SLAW FILLING
The coleslaw filling in a Korean fried chicken sandwich adds a refreshing, creamy crunch that balances the richness of the fried chicken. Made with a simple mix of purple and green cabbage, the slaw provides a vibrant color contrast and a satisfying bite. In addition to the coleslaw, I love adding pickles or kimchi as well!
The thinly sliced cabbage is tossed with both Kewpie mayo—a Japanese mayonnaise known for its tangy, umami-rich flavor—and regular mayonnaise, creating a creamy dressing with just the right amount of sweetness and tang. The dual-mayo combination enhances the flavor, but if you’re keeping it simple, either one works beautifully on its own.
This coleslaw doesn’t overwhelm the sandwich but complements it by adding lightness and texture. The crisp, raw cabbage brings a fresh crunch that contrasts with the fried chicken’s crispy exterior, while the mayo dressing helps bind everything together and introduces a subtle creaminess.
Its simplicity makes it versatile and easy to prepare, letting the bold Korean flavors of the chicken take center stage while still being a memorable element of the sandwich.
Korean Fried Chicken Sandwich
- Total Time: 40 minutes
Description
A Korean fried chicken sandwich combines crispy, flavor-packed chicken with tangy, creamy slaw and bold Korean-inspired sauces for a fusion of textures and flavors.
Ingredients
- 2 brioche buns (substitute for sesame seed bun or any type of bread)
- 1 chicken breast, boneless
- 1 egg, beaten
- Neutral oil for frying (I recommend canola oil or vegetable oil)
- Pickles (optional)
- 1/4 cup kimchi juice (optional)
Flour Mixture Ingredients:
- 3/4 cup flour
- 1/3 cup potato starch (substitute tapioca starch of cornstarch)
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 teaspoon black pepper
Sauce Ingredients:
- 2 tablespoons gochujang
- 1/2 cup soy sauce
- 2 tablespoons sugar
- 1/4 cup water
- 1/2 tablespoon roasted sesame oil
Coleslaw Ingredients:
- 2 cups purple cabbage, shredded (or thinly sliced)
- 1 cup green cabbage, shredded
- 1/4 cup Kewpie mayo (plus more for spreading later)
- 1 tablespoon mayo
Instructions
- In a skillet, combine gochugaru, soy sauce, sugar, water, and sesame oil. Heat over medium until the sugar dissolves and the sauce thickens slightly. Set aside.
- In a bowl, mix the purple cabbage, green cabbage, mayo, and Kewpie mayo. Toss until evenly coated, then set aside in the fridge to chill.
- Place the chicken breast in a ziplock bag and seal, removing all the air. Use a mallet or rolling pin to pound the chicken to about 1/4 inch thickness. Cut the chicken in half down the middle.
- Set up a dredging station with two bowls: one with the flour mixture (simply combine all the flour mixture ingredients: the flour, potato starch, gochugaru, and black pepper), and one with the beaten egg. Dip each chicken piece into the beaten egg, then coat with the flour mixture.
- Heat vegetable oil to about 1 1/2 inch in thickness in a deep pot or fryer to 350°F (175°C). Fry the chicken pieces until golden brown and cooked through, about 6–8 minutes. Remove and drain on a wire rack or paper towels.
- While the chicken is still warm, brush generously on all sides with the prepared gochujang-based sauce.
- Spread coleslaw on the bottom half of the brioche bun. Layer with the saucy chicken, pickles, some more Kewpie mayo, and the top half of the bun. Serve immediately and enjoy!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2