Fried Korean Chicken Sandwich Recipe

BAR BITES

1. 1

   Marinade

   In a large bowl, whisk together buttermilk, gochujang paste (marinade), garlic powder (marinade), onion powder (marinade), salt (marinade), pepper (marinade), and sugar until smooth.

2. 2

   Add the chicken strips to the marinade, toss to coat, cover, and refrigerate for 30–40 minutes to flavor and tenderize.

3. 3

   Dredge mix

   In a separate bowl, whisk together all-purpose flour (dredge), cornstarch (dredge), baking powder (dredge), smoked paprika (dredge), garlic powder (dredge), salt (dredge), and black pepper (dredge) until evenly combined.

4. 4

   Remove chicken from the marinade, shake off excess, and dredge in the flour mixture until fully coated. Place coated pieces on a rack and let rest 10 minutes to set the crust.

5. 5

   Heat neutral oil in a heavy pot or Dutch oven to 350–360F (175–180C). Line a sheet pan with paper towels nearby for draining.

6. 6

   First fry (par-cook)

   Fry chicken in batches for 4–5 minutes, turning once, until pale golden and cooked through. Remove to the rack to drain.

7. 7

   Second fry (crisping)

   Increase oil temperature to 350–360F again. Fry chicken in batches for 2–3 minutes more until deep golden and extra crisp. Drain on the rack.

8. 8

   Glaze the chicken: in a small saucepan, whisk gochujang paste (glaze), honey, soy sauce, rice vinegar, sesame oil, and minced garlic (glaze). Simmer 2–3 minutes until glossy; remove from heat.

9. 9

   Toss the hot fried chicken in the glaze until evenly coated.

10. 10

    Slaw

    In a large bowl, combine shredded cabbage and carrot with mayonnaise, rice vinegar, sugar, and salt. Toss until evenly coated; adjust seasoning.

11. 11

    Toast the brioche buns: melt butter in a skillet over medium heat and lightly toast the cut sides until golden.

12. 12

    Assemble the sandwiches: bottom bun, a bed of slaw, glazed chicken, a drizzle of extra mayonnaise if desired, then top with the bun. Sprinkle with white sesame seeds.

13. 13

    Serve immediately while hot and crispy.