Korean Fried Chicken Sandwich
If you’re on the hunt for your next go to recipe, this Korean Fried Chicken Sandwich is for you. It’s ultra crunchy, crispy, sweet, spicy, tangy and pretty much any other delicious sounding descriptor you can think of. Let’s get into it!
What is Gochujang?
I love gochujang, I love it so much. It’s the back bone to this Friend Chicken Sandwich. Gochujang is a spicy fermented bean paste from Korea. It’s used in a ton of traditional recipes, like everyones favourite fermented veggie, kimchi!
Where can I buy Gochujang?
Depending on where you live, you might be able to get it in you local grocery store, probably in the International isle. If not, I’d say check out your local Asian or Korean grocery store.
Key Ingredients for this Korean Fried Chicken Sandwich.
Boneless Chicken Thighs– The most tender and juicy cut on a chicken. When it comes to fried chicken there’s no better cut!
Buttermilk- Marinating in buttermilk is an incredible way to tenderise any cut.
Gochujang- It’s the heart and sole of the recipe! You cant skip it!
Other Recipes to Check Out!
Lemongrass Ginger Turkey Burgers
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 cups flour
- 1½ tbs garlic powder
- 2 cups buttermilk (or make your own with whole milk and a little white vinegar
- 3 tbsp gochujang
- 4 tbsp maple syrup
- 2 tsp soy sauce
- ½ inch knob of ginger finally minced
- 2 tsp rice wine vinegar
- 5 thinly sliced Brussels sprouts or cabbage
- 1 julienned carrot
- ½ cup thinly julienned cucumber
- 1 tbsp rice wine vinegar
- 1 tbsp fish sauce
- juice of 1 lime
- chopped garlic
- ¼ cup chopped cilantro
Instructions:
- Place chicken thighs in buttermilk for 4 hours. Or better yet overnight.
- Get flour ready. In a large flat dish mix together flour, five spice, and garlic powder. Place flour dish right beside chicken in butter milk. Have a sheet tray close by too. So let's start with the dredge. Pick up one chicken thigh out of the buttermilk and drop into the flour mixture. Cover whole thigh with flour mixture and then let lay on sheet tray. Complete process with all chicken thighs and then repeat! That second dredge is the key to crispy chicken!
- Get the sauce ready. Mix together gochujang, maple syrup, rice wine, soy sauce, and ginger. Place in a bowl that is deep enough to dip the fried chicken in.
- Slaw. Place sliced carrots, cucumbers, cilantro, brussel sprouts (or cabbage) in a bowl. Then add in rice wine vin, fish sauce, lime, and garlic. Boom! Slaw is done. Lets fry some chicken!
- Ok, pour 2 inches of oil into a dutch oven or thick bottomed pot. Turn heat onto medium and let oil gradually heat up. You are wanting temp to get to 350. If you don't have a thermometer, you are just wanting to make sure oil is hot enough to make it bubble agressively.. but not too aggressively.. you know?? Let fry until golden brown. Usually 6-8 minutes. Once done remove from pot and let drain on paper towel or a cooking rack. Season with salt and then dip into gochujang sauce.
- Toast a sesame seed bun on both sides. You want a crispy top bun. Lay chicken down, slaw, and a thick slab of mayo. Devour 🙂
Similar recipes
No Comments
No comments yet. Be the first!
— End of comments —
— No more comments to load —
