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Korean Fried Chicken Sandwich
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Korean Fried Chicken Sandwich

1 hServes 2Nutri-Score D€€
from @peter.wj.lee2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • chicken thighs (boneless, skinless)Meat400 g
  • buttermilkDairy200 ml
  • all-purpose flourPantry150 g
  • cornstarchPantry50 g
  • gochujangPantry40 g
  • honeyPantry30 g
  • soy saucePantry20 ml
  • rice vinegarPantry15 ml
  • garlic (minced)Produce2 pieces
  • sesame oilPantry10 ml
  • vegetable oil (for frying)Pantry1 litre
  • brioche buns (split)Bakery2 pieces
  • mayonnaisePantry40 g
  • kimchi (chopped)Fresh60 g
  • lettuce (shredded)Produce40 g
  • sesame seedsNuts & seeds5 g
  • saltSpices5 g

per serving

Nutrition

1,125kcal

Carbs
88 g
Proteins
48 g
Fat
65 g
Adapt tools

what you’ll use

Tools

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

step by step

Method

  1. Marinate the chicken

    • Cut the chicken thighs into sandwich-sized pieces and season with salt.
    • Cover with the buttermilk and let sit while preparing the rest.
    Step 1

  2. Make the gochujang sauce

    • Warm the gochujang, honey, soy sauce, rice vinegar, garlic and sesame oil in a saucepan.
    • Stir until glossy and slightly thickened, then set aside.
    Step 2

  3. Coat the chicken

    • Mix the flour and cornstarch in a bowl.
    • Dredge each chicken piece in the dry mix, pressing so it sticks, then shake off the excess.
    Step 3

  4. Fry the chicken

    • Heat the vegetable oil to 175 °C.
    • Fry the chicken in batches until deep golden and cooked through.
    • Drain on a cooling rack.
    Step 4

  5. Glaze the chicken

    • Toss the fried chicken in the gochujang sauce until fully coated.
    • Sprinkle with sesame seeds.
    Step 5

  6. Assemble the sandwiches

    • Toast the brioche buns.
    • Spread mayonnaise on the buns and add lettuce and kimchi.
    • Top with the glazed chicken and close the sandwiches.
    Step 6
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