Korean Fried Chicken Sando Recipe

Marinate

Trim and pound chicken thighs to even thickness (about 1/2 inch). Season thighs with 1 tsp salt and 1/2 tsp pepper. Place chicken in a bowl or zip-top bag with buttermilk, garlic powder, onion powder, and (if making spicy) add the 1/2 tsp cayenne. Refrigerate at least 1 hour or up to 4 hours.

Prepare coating

In a large shallow bowl combine all-purpose flour, cornstarch, baking powder, paprika, remaining 1/2 tsp salt and 1/4 tsp pepper. Whisk to combine and break up any lumps.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere a thick, even coating. For extra-crisp crust, double dip: return dredged pieces to the buttermilk briefly and dredge again in flour mixture.

Fry

Heat vegetable oil in a deep skillet or pot to 340-350°F (170-175°C). Fry chicken in batches, without crowding, 5–7 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack set over a sheet pan.

In a small saucepan over medium-low heat, combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic and 2 tbsp water. Warm and whisk until sugar dissolves and sauce is glossy and slightly thickened, 3–5 minutes. Taste and adjust: add a pinch more sugar for sweetness, or 1 tsp more rice vinegar for tang. Keep warm off heat.

When chicken is freshly fried, toss each piece gently in the warm gochujang sauce until evenly coated. Place sauced chicken back on the rack to set the glaze for 1–2 minutes.

Squeeze excess liquid from the chopped kimchi (reserve juice for another use). In a bowl combine sliced napa cabbage, drained chopped kimchi, julienned carrot and green onion.

Whisk together mayonnaise, rice vinegar, sugar, sesame seeds and salt. Toss dressing with the cabbage-kimchi mixture until evenly coated. Refrigerate briefly (10–15 minutes) to let flavors meld; drain any excess liquid before assembling.

Make spicy mayo by whisking together mayonnaise, gochujang and Sriracha (if using). Taste and adjust heat or sweetness. Transfer to a squeeze bottle or small bowl.

Split potato rolls and butter cut sides lightly. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes per side.

To assemble each sando: spread about 1 tbsp spicy mayo on both cut sides of the bottom roll. Place a sauced fried chicken piece on the bottom bun. Top chicken with a generous 1/3 cup of kimchi slaw (press slightly so it nests on the chicken). Add 3 pickle slices on top of the slaw. Spread a little more spicy mayo on the top roll and close the sandwich.

Serve immediately while chicken is hot and crispy. Provide extra gochujang BBQ sauce and pickles at the side if desired.