Today, we’re making a Chicken Sandwich, but not just a regular one. We are going to make the best of the best with this ultra crispy but super juicy Korean Fried Chicken. If you’re looking for some chicken sandwich that could change your life, this is the way to go!
Korean Fried Chicken Sandwich (5 servings)
Ingredients:
- 1.3 lb (600g) boneless, skinless chicken thighs (or breasts)
- Vegetable oil, for frying
- Korean fried chicken powder mix (or potato starch, cornstarch)
- 5 pickles
- 5 buns
Brine:
- 3 cups (720ml) water
- 1/2 tbsp kosher salt
- 1 tbsp sugar
- 1 tbsp chicken bouillon powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp cayenne pepper
- 1 tbsp white vinegar
- 1/2 tsp black pepper
Coleslaw:
- 4 cups (320g) green cabbage
- 2.1 oz (60g) carrot
- 1 green onion
- 1/3 cup (60g) Korean pickled radish
- 1 cup (240ml) kewpie mayo
- 2 tbsp apple cider vinegar (or white vinegar)
- 1/2 tbsp sugar
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Korean Fried Chicken Sauce:
- 2 tbsp Korean chili paste (gochujang)
- 5 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp Korean chili pepper flakes (gochugaru)
- 3 tbsp sugar
- 1 tbsp minced garlic
- 8 tbsp light corn syrup
- 3 tbsp water
Mayo Sauce:
- 4 tbsp kewpie mayo
- 1 tbsp horseradish
- 1 tbsp Korean fried chicken sauce
Instructions:
BRINE CHICKEN
1. In a large mixing bowl, mix together the water, salt, sugar, chicken bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, and black pepper.
2. Add the chicken thighs. Make sure that they’re all submerged. Cover and put them in the fridge for 2 hours or overnight.
MAKE COLESLAW
1. Thinly slice the cabbage, carrot, and green onion. Finely chop some pickled radish.
2. In a small container, mix together the kewpie mayo, vinegar, sugar, salt, black pepper, pickled radish, and green onion.
3. Before assembling the sandwich, add the cabbage and carrot. Toss together.
MAKE KOREAN FRIED CHICKEN
1. Make the Korean fried chicken sauce: In a separate container, mix together the Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, garlic, corn syrup, and water. Transfer it to a saucepan. Place it over medium heat. Once it comes to a boil and the sugar is completely dissolved, remove it from the heat and set aside.
2. Fill your pot with enough oil and heat that to 170℃ (340℉). Prepare 2 batters. For the wet batter, combine chicken fry mix (1 cup) and water (1 cup). For the dry batter, add chicken fry mix (2-3 cups) to a tray.
3. Take a piece of chicken and toss it in the dry batter. Make sure it gets all around and dip it in the wet batter. Take it back into the dry batter and gently press it down so that it can stick to the chicken.
4. Once the oil reaches the temperature, add the chicken pieces. Working in batches, fry for 6 to 8 minutes.
5. Once the chicken is crispy, golden brown, remove it from the oil and drain on a cooling rack. Dunk it in the red sauce and coat thoroughly with the sauce. Put it back on the cooling rack.
ASSEMBLE
1. Make the special mayo sauce: In a small container, combine the kewpie mayo, horseradish, and Korean fried chicken sauce. Mix well.
2. Slice the pickles lengthwise.
3. On the toasted bun, spread a good amount of mayo sauce. Top with coleslaw, pickles, and Korean fried chicken. Cover with the other side of the bun. Enjoy~!
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Korean Fried Chicken Sandwich
5
servingsIngredients
1.3 lb (600g) boneless, skinless chicken thighs (or breasts)
Vegetable oil, for frying
Korean fried chicken powder mix (or potato starch, cornstarch)
5 pickles
5 buns
- Brine:
3 cups (720ml) water
1/2 tbsp kosher salt
1 tbsp sugar
1 tbsp chicken bouillon powder
1 tbsp garlic powder
1 tbsp onion powder
1/2 tbsp cayenne pepper
1 tbsp white vinegar
1/2 tsp black pepper
- Coleslaw:
4 cups (320g) green cabbage
2.1 oz (60g) carrot
1 green onion
1/3 cup (60g) Korean pickled radish
1 cup (240ml) kewpie mayo
2 tbsp apple cider vinegar (or white vinegar)
1/2 tbsp sugar
1/2 tsp kosher salt
1/4 tsp black pepper
- Korean Fried Chicken Sauce:
5 tbsp ketchup
2 tbsp soy sauce
3 tbsp sugar
1 tbsp minced garlic
8 tbsp light corn syrup
3 tbsp water
- Mayo Sauce:
4 tbsp kewpie mayo
1 tbsp horseradish
1 tbsp Korean fried chicken sauce
Directions
- Brine Chicken
- In a large mixing bowl, mix together all the ingredients for the brine. Add the chicken thighs. Make sure they are all submerged. Cover and put them in the fridge for 2 hours or overnight.
- Make Coleslaw
- Thinly slice the cabbage, carrot, and green onion. Finely chop some pickled radish.
- In a small container, mix together the kewpie mayo, vinegar, sugar, salt, black pepper, pickled radish, and green onion.
- Before assembling the sandwich, add the cabbage and carrot. Toss together.
- Make Korean Fried Chicken
- Make the Korean fried chicken sauce: In a separate container, mix together the Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, garlic, corn syrup, and water. Transfer it to a saucepan. Place it over medium heat. Once it comes to a boil and the sugar is completely dissolved, remove it from the heat and set aside.
- Fill your pot with enough oil and heat that to 170℃ (340℉). Prepare 2 batters. For the wet batter, combine chicken fry mix (1 cup) and water (1 cup). For the dry batter, add chicken fry mix (2-3 cups) to a tray.
- Take a piece of chicken and toss it in the dry batter. Dip it in the wet batter, take it back into the dry batter and gently press it down so that it can stick to the chicken.
- Once the oil reaches the temperature, add the chicken pieces. Working in batches, fry for 6 to 8 minutes.
- Once the chicken is crispy, golden brown, remove it from the oil and drain on a cooling rack. Dunk it in the red sauce and coat thoroughly with the sauce. Put it back on the cooling rack.
- Assemble
- Make the special mayo sauce: In a small container, combine the kewpie mayo, horseradish, and Korean fried chicken sauce. Mix well.
- Slice the pickles lengthwise.
- On the toasted bun, spread a good amount of mayo sauce. Top with coleslaw, pickles, and Korean fried chicken. Cover with the other side of the bun. Enjoy~!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- If you can’t get Korean fried chicken powder mix, combine 1 cup of potato starch (or cornstarch), 2 cups of cake flour, and some salt and pepper. As long as you keep this ratio, you will be fine.