Korean Chicken Sando Recipe

Brine

Place the trimmed chicken pieces in a bowl and pour 1 cup buttermilk over them. Add 1 tsp kosher salt, 1 tsp garlic powder and 1 tsp onion powder. Mix to coat, cover and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.

Dry Mix

In a shallow bowl or wide dish whisk together 1.25 cups all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 1 tsp salt, 1 tsp smoked paprika and 1/2 tsp black pepper. This combination yields a light, crispy crust.

Dredge & Rest

Remove chicken from buttermilk, letting excess drip off (do not wipe). Dredge each piece thoroughly in the flour mixture, pressing firmly so the coating adheres. Place coated pieces on a wire rack and let rest 10 minutes — this helps the crust set.

Fry

Heat 1 to 1.25 cups neutral oil in a heavy skillet (or deep fryer) to 350°F (175°C). If you don't have a thermometer, heat until oil bubbles steadily when a pinch of flour is dropped in. Fry chicken in batches so oil temperature stays steady, 4–6 minutes per side for 1/2" pieces (until internal temperature reaches 165°F/74°C and crust is golden). Transfer to a wire rack set over a sheet tray to drain while you prepare the sauce.

While chicken rests, whisk together 3 tbs gochujang, 2 tbs soy sauce, 1.5 tbs brown sugar, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic and 1/2 tsp grated ginger in a small saucepan. Add 2 tbs water to loosen. Warm over medium-low heat, stirring, until mixture simmers gently and sugar dissolves, about 2–3 minutes. Taste and adjust balance (add 1 tsp more sugar for sweeter, or 1 tsp more vinegar for tang). Remove from heat and stir in 1/2 tsp toasted sesame seeds if using.

Tossing the chicken: Place fried chicken in a large bowl, pour warmed sauce over it and toss quickly to coat evenly. Work in one batch so every piece gets a glossy coating but doesn't sit too long and go soggy. Keep off heat until assembly.

In a large bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup shredded carrot and 2 tbsp thinly sliced scallions.

In a small bowl whisk 3 tbs mayonnaise, 1 tsp rice vinegar, 1/2 tsp honey, 1/2 tsp toasted sesame oil, 1/4 tsp salt and 1/8 tsp black pepper until smooth. Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Chill briefly if time allows so flavors marry.

Toast the buns: Heat a skillet over medium heat and add 1 tbs unsalted butter. Spread butter on cut sides of the buns and toast in the skillet, buttered side down, until golden and crisp, about 1–2 minutes.

Optional spreads: If using ginger or scallion mayo, spread about 1 tbs on the top bun for extra flavor.

Build the sando: Place a few slices of cucumber on the bottom bun (optional for brightness). Add 2–3 pieces of the gochujang-coated crispy chicken (depending on size). Pile about 1/2 to 3/4 cup house slaw on top of the chicken. Drizzle any remaining sauce from the bowl over the slaw if desired. Close with the toasted top bun.

Serve immediately while chicken is hot and crusty. Garnish with extra toasted sesame seeds and an extra sprinkle of thinly sliced scallions if desired.