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Korean Fried Chicken Sandwich

5 from 2 votes
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Prep Time:20 minutes
Cook Time:10 minutes
Marinating Time:8 hours
Servings: 4
Author: Bora

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.

Video

@chasingcravings

Replying to @Nay Lynn Tun Ko KFC or Karaage? So hard to choose 😩 I love both #friedchickensandwhich #koreanfriedchicken #karaagechicken #chasingcravings

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