Korean Fried Chicken Sandwich Recipe
Crispy chicken, spicy mayo, pickled daikon, and lettuce on a brioche bun.
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Ingredients
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Chicken Marinade
Breading
Spicy Mayo
Pickled Daikon
Sandwich Assembly
Method
Chicken Marinade
- 1
Marinate the Chicken
In a large bowl, combine soy sauce, ginger, garlic, sugar, and sesame oil. Add chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 1 hour, preferably overnight.
Pickled Daikon
- 2
Prepare the Pickled Daikon
In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Add julienned daikon radish, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes.
Breading and Frying
- 3
Prepare the Breading
In a shallow dish, combine all-purpose flour, cornstarch, salt, black pepper, and baking powder. Mix well.
- 4
Fry the Chicken
Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Remove marinated chicken from the fridge, allowing excess marinade to drip off. Dredge each piece in the breading mixture, pressing lightly to adhere. Fry the chicken in batches for about 8-10 minutes until golden brown and cooked through. Drain on paper towels.
Spicy Mayo
- 5
Make the Spicy Mayo
In a small bowl, mix together mayonnaise, Sriracha, and lemon juice until smooth. Adjust seasoning to taste.
Sandwich Assembly
- 6
Assemble the Sandwich
Slice the brioche buns in half. Spread a generous amount of spicy mayo on the bottom half of each bun. Layer with lettuce, fried chicken, pickled daikon, and top with the other half of the bun. Serve immediately.
