This sandwich has it all: crispy tender buttermilk fried chicken glazed with a sweet and spicy sticky sauce, a light and crispy kimchi slaw, citrusy shiso leaves and thick cuts of sweet shokupan. It’s the ultimate sandwich that’s packed with umami flavors.
key steps
korean fried chicken
Marinate the Chicken:
Traditional Korean fried chicken typically does not require a buttermilk marinade. However, when frying larger pieces of chicken, like chicken thighs, I prefer to marinate them in buttermilk because the acidity from the buttermilk helps break down protein structures in the chicken which yields a more soft and tender chicken.
I added cayenne, garlic powder, mushroom powder and kosher salt to the buttermilk. The mushroom powder is optional but it does give added umami to the chicken. Here’s where you can get creative so feel free to add a variety of your preferred spices to the buttermilk!
The key is to let the chicken marinate overnight in the buttermilk. Trust me it makes such a difference.
TIP: I gently pounded the chicken to get an even thickness prior to marinating and it also helped with frying the chicken more evenly and quicker.
Dredge the Chicken:
Then dredge the chicken in flour and potato starch right before frying. Gently press the flour mixture onto the chicken with your hands. Then shake off any excess flour right before dropping the chicken into the fryer.
TIP: Add some of the buttermilk marinade into the flour potato starch mixture to create crumbles. The crumbles create a more crispy texture to the chicken.
First-Fry:
Once the oil has reached 350°F, gently drop the chicken into the fryer for about 3 minutes. Then transfer the fried chicken to a wire rack and fry the rest of the chicken.
TIP: Depending on how large your fryer is, it’s best not to overcrowd your frying pot with chicken because it will drastically reduce the temperature of the oil. I used a dutch oven and I fried two chicken thighs max at a time. I use a deep fryer thermometer to keep an eye on the oil temperature.
Second-Fry:
Once all the chicken has been through its first-fry, then raise the temperature of the oil to 375°F. Then gently drop the chicken back into the fryer for about 2 minutes until it’s golden brown and internal temperature reaches 165°F.
the glaze
In a bowl, mix the gochujang, soy sauce, mirin, rice vinegar, honey and brown sugar together with a whisk. Then transfer the sauce to a small saucepan. Bring the glaze to a simmer for about 5 minutes on low heat. Then add the garlic and butter to the glaze and cook for an additional 2 minutes. Finally, brush the glaze onto the chicken right before you’re ready to serve.
the kimchi slaw
Whisk together the kewpie mayo, pepperoncini juice, sugar, and lemon juice. Then add the green cabbage, kimchi, green onions, jalapeno and pepperoncini to the mayo sauce and toss everything together.
Assemble the sandwich
Bread:
Breads or buns with a hint of sweetness pair well with the heat of the Korean fried chicken. I used a thick cut of sweet shokupan bread. Other great options are: brioche buns, Hawaiian buns, potato buns.
I spread garlic butter onto each shokupan slice and toasted each side on low heat. The garlic butter included butter, chopped parsley, grated garlic and parmesan cheese.
To assemble the sandwich, layer on shiso leaves, coleslaw, crisp sweet bread and butter pickles and finally the glazed chicken.
Korean Fried Chicken Sandwich
Ingredients
Korean Fried Chicken
- 4 boneless skinless chicken thighs gently pounded
- 1 cup buttermilk
- 1/2 tsp cayenne
- 2 tsp garlic powder
- 1 tsp mushroom powder optional
- 1 tsp kosher salt
- 1/2 cup all-purpose flour
- 1 1/4 cup potato starch or cornstarch
- 4 cups frying oil canola, vegetable, or peanut oil
Kimchi Slaw
- 1/3 cup kewpie mayo
- 1/4 cup kimchi finely chopped
- 1 tsp sugar
- 1/4 cup jarred pepperoncini peppers
- 2 tbsp pepperoncini juice
- fine sea salt and cracked black pepper
- juice of half a lemon
- 1/2 head of small green cabbage thinly sliced, equal to about 4 cups
- 2 scallions chopped
- 1/2 jalapeno chopped
Glaze
- 1/4 cup gochujang
- 1/4 cup water
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp grated garlic
- 1 tbsp rice vinegar
- 1 tbsp unsalted butter
Sandwich Assembly
- 8 thick slices of shokupan bread or potato, Hawaiian or brioche buns
- shiso leaves
- bread and butter pickles
Instructions
Korean Fried Chicken
- In a medium bowl, whisk together the buttermilk, cayenne, garlic powder, mushroom powder and kosher salt. Then add the chicken thighs to the buttermilk mixture and make sure all sides are coated with the marinade. Then cover the bowl with a lid or wrap and store in the refrigerator overnight to let the chicken marinate.
- Fill a heavy bottom pot or dutch oven with frying oil and heat the oil to 350°F.
- While the oil is heating, mix the flour and potato starch together in a shallow pan. Then pour about 1/4 cup of the buttermilk mixture into the flour starch mixture and mix with a spoon to create crumbles. Then dredge the marinated chicken thighs into the flour and make sure all sides and crevices are coated thoroughly. Then transfer the chicken to a wire rack. TIP: Shake off any excess buttermilk on the chicken before dredging. Then gently press the flour onto the chicken with your hands.
- First-Fry: When the oil has reached 350°F, shake off any excess flour from the chicken and then gently drop the chicken into the pot. Fry the chicken for about 3 minutes. Then transfer the chicken to a wire rack. Repeat with the remaining chicken.TIP: Depending on how large your fryer is, it’s best not to overcrowd your frying pot with chicken because it will drastically reduce the temperature of the oil. I used a dutch oven and I fried two chicken thighs max at a time. Use a deep fryer thermometer in the dutch oven to keep an eye on the oil temperature.
- Second-Fry: Once all the chicken has been fried, increase the oil temperature to 375°F. Then fry the chicken again for about 2 minutes until they become golden brown and internal temperature reaches 165°F. Then transfer to a wire rack and let the chicken cool for 5 minutes.
KFC Glaze
- In a small saucepan, mix the gochujang, soy sauce, mirin, rice vinegar, honey and brown sugar together with a whisk. Cook the glaze for about 5 minutes on low heat. Then add the garlic and butter to the glaze and cook for an additional 2 minutes. Make sure to stir the sauce frequently while it's cooking. Finally, brush the glaze onto the chicken right before you’re ready to serve.
Kimchi Slaw
- Whisk together the kewpie mayo, pepperoncini juice, sugar, and lemon juice. Then add the green cabbage, kimchi, green onions, jalapeno and pepperoncini to the mayo sauce and toss everything together.
