Name: Korean Fried Chicken Sandwich
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
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); 3/4 cup flour; 1/3 cup potato starch (substitute tapioca starch of cornstarch); 1 tablespoon gochugaru (Korean chili flakes); 1 teaspoon black pepper; 2 tablespoons gochujang; 1/2 cup soy sauce; 2 tablespoons sugar; 1/4 cup water; 1/2 tablespoon roasted sesame oil; 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

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

Units Scale

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

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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