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Korean Fried Chicken Sandwich
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Korean Fried Chicken Sandwich

50 minServes 2Nutri-Score D€€
from @notorious_foodie92 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken thighs (boneless, skinless, pounded flat)Meat400 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • cornstarchPantry80 g
  • all-purpose flourPantry60 g
  • gochujangPantry40 g
  • honeyPantry30 g
  • soy saucePantry20 ml
  • rice vinegarPantry15 ml
  • garlic (grated)Produce2 pieces
  • sesame oilPantry10 ml
  • vegetable oil (for deep frying)Pantry1 litre
  • brioche buns (halved)Bakery2 pieces
  • mayonnaisePantry40 g
  • lettuce (shredded)Produce40 g
  • sesame seeds (toasted)Nuts & seeds5 g

per serving

Nutrition

987kcal

Carbs
88 g
Proteins
41 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Deep fryer
  • Saucepan
  • Tongs
  • Cooling rack

step by step

Method

  1. Season the chicken

    • Pat the chicken thighs dry and pound them to an even thickness.
    • Season both sides with salt and black pepper.
    Step 1

  2. Prepare the coating

    • Mix the cornstarch and flour in a bowl.
    • Dredge each thigh in the mixture, pressing so it sticks, then shake off the excess.
    Step 2

  3. Make the spicy sauce

    • Combine the gochujang, honey, soy sauce, rice vinegar, grated garlic and sesame oil in a saucepan.
    • Warm over low heat, stirring, until smooth and glossy.
    Step 3

  4. Fry the chicken

    • Heat the vegetable oil to 170 °C.
    • Fry the chicken in batches until deep golden and cooked through.
    • Drain on a cooling rack.
    Step 4

  5. Coat the chicken

    • Toss the fried chicken in the warm sauce until fully glazed.
    • Sprinkle with toasted sesame seeds.
    Step 5

  6. Assemble the sandwiches

    • Toast the brioche buns cut side down in a pan until golden.
    • Spread mayonnaise on the bun bases, add lettuce and the glazed chicken.
    • Close the sandwiches and serve immediately.
    Step 6
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