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Korean Crispy Chicken Sandwich Recipe

Name: Mid-Town Station Kitchen + Drinks KOREAN CRISPY CHICKEN SANDWICH Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 pieces boneless chicken breast; 1 cup buttermilk; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 2 cups oil (for frying); 3 tbsp gochujang; 1 tbsp honey; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 cups green cabbage, shredded; 1 cup carrot, shredded; 1 cup mayonnaise; 1 3/4 cup buttermilk; 2 tbsp fresh dill, chopped; 1 tsp salt; 1 tsp black pepper; 2 pieces brioche buns

Inspired by Mid-Town Station Kitchen + Drink

Time1h

Serves2

fried buttermilk chicken breast, gochujang sauce, dill ranch coleslaw, brioche bun

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Ingredients

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Chicken

2 pieces boneless chicken breast

1 cup Buttermilk

1 cup 00 bread flour

1 cup Cornstarch

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

2 cups oil (for frying)

Gochujang Sauce

3 tbsp gochujang

1 tbsp Honey

1 tbsp Aged soy sauce

1 tbsp Rice vinegar

1 tsp Toasted sesame oil

Dill Ranch Coleslaw

2 cups green cabbage, shredded

1 cup carrot, shredded

1 cup Mayonnaise

1 3/4 cup Buttermilk

2 tbsp fresh dill, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Assembly

2 pieces brioche buns

Method

Chicken Preparation

Marinate Chicken

In a bowl, combine the buttermilk, salt, black pepper, garlic powder, and onion powder. Add the chicken breasts, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Dredge Chicken

In a separate bowl, mix the flour and cornstarch together. Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to adhere. Set aside.

Fry Chicken

In a large pot or deep fryer, heat the oil to 350°F (175°C). Fry the chicken for about 6-8 minutes or until golden brown and cooked through. Remove and drain on paper towels.

Sauce Preparation

Make Gochujang Sauce

In a small bowl, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Mix until smooth and set aside.

Coleslaw Preparation

Prepare Coleslaw

In a large bowl, combine shredded cabbage and carrot. In another bowl, whisk together mayonnaise, buttermilk, dill, salt, and pepper. Pour the dressing over the cabbage mixture and toss to combine. Refrigerate until ready to serve.

Assembly

Assemble Sandwich

Spread a generous amount of gochujang sauce on the bottom half of each brioche bun. Place a piece of fried chicken on top, followed by a scoop of dill ranch coleslaw. Top with the other half of the bun and serve immediately.