Seoul Fried Chicken Sandwich Recipe
crispy, hand-breaded chicken on toasted brioche topped w/ homemade korean-style slaw & served w/ truffle mayo
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Ingredients
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For the Chicken Sandwich
Method
Instructions
Prepare the Chicken
In a bowl, marinate the boneless chicken thighs in buttermilk for at least 1 hour or overnight in the refrigerator.
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.
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.
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.
Prepare the Truffle Mayo
In a small bowl, mix together mayonnaise and truffle oil until well combined.
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.
Serve
Serve the Seoul Fried Chicken Sandwich immediately and enjoy!
