Korean Fried Chicken Sandwich Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. If pieces are large, cut into sandwich-sized portions (about 4–5 oz each).

Marinate

In a bowl combine soy sauce, buttermilk, salt, pepper, and garlic powder. Add the chicken, toss to coat, cover, and refrigerate for 20–30 minutes (or up to 2 hours).

Dredge

In a shallow bowl whisk together flour, potato starch, baking powder, cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Remove chicken from marinade, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Place on a wire rack while oil heats.

Fry

Pour oil into a heavy skillet or Dutch oven to a depth of about 1–1.5 inches and heat to 350°F (175°C). Fry chicken in batches—do not overcrowd—about 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and rest 5 minutes.

While chicken rests, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and water in a small saucepan. Bring to a low simmer over medium-low heat and cook, stirring, for 2–3 minutes until slightly thickened and glossy. Remove from heat and keep warm.

Toss chicken in sauce: put the fried chicken into a large bowl, pour the warm sticky gochujang sauce over the pieces, and gently toss to coat each piece evenly. Reserve about 1 tablespoon of sauce for drizzling if desired.

Drain chopped kimchi well (squeeze out excess liquid) and combine in a bowl with thinly sliced napa cabbage, scallions, mayonnaise, rice vinegar, gochugaru, sesame seeds, and salt. Toss until evenly coated. Taste and adjust salt or vinegar if needed. Refrigerate until assembly.

Whisk together mayonnaise, Sriracha, gochujang, lemon juice, garlic powder, and salt in a small bowl until smooth. Taste and adjust heat/salt. Transfer to a squeeze bottle or small bowl for plating.

Toast buns: spread butter on cut sides of buns and toast in a skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Build sandwich: spread about 1 tablespoon of Smack Sauce on both top and bottom bun. Place a sauced fried chicken piece on the bottom bun, top with 1/3–1/2 cup kimchi slaw, a few pickled cucumber slices if using, and a sprinkle of cilantro leaves and reserved sesame seeds. Drizzle remaining sticky sauce or Smack Sauce if desired, then close with the top bun.

Serve immediately: serve hot with extra Smack Sauce on the side and pickles. Leftover chicken can be served within 24 hours but will lose some crispness.