Seoul Fried Chicken Sandwich Recipe
crispy, hand-breaded chicken on toasted brioche topped w/ homemade korean-style slaw & served w/ truffle mayo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Sandwich
Method
Instructions
- 1
Prepare the Chicken
In a bowl, marinate the boneless chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
- 2
Bread the Chicken
In a separate bowl, mix together flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Remove chicken from buttermilk, letting excess drip off, then coat in the flour mixture.
- 3
Fry the Chicken
Heat cooking oil in a deep pan to 350°F (175°C). Fry the breaded chicken thighs for about 6-8 minutes or until golden brown and cooked through. Drain on paper towels.
- 4
Make the Slaw
In a large bowl, combine shredded cabbage, grated carrot, and chopped green onions. In a separate bowl, whisk together mayonnaise, gochujang, rice vinegar, sesame oil, and salt to taste. Pour the dressing over the slaw and mix well.
- 5
Prepare the Truffle Mayo
In a small bowl, mix together mayonnaise and truffle oil until well combined.
- 6
Assemble the Sandwich
Toast the brioche buns. Spread truffle mayo on the top and bottom buns. Place a piece of fried chicken on the bottom bun, top with a generous amount of slaw, and close with the top bun.
- 7
Serve
Serve the Seoul Fried Chicken Sandwich immediately and enjoy!
