Korean-style Crispy Chicken Sandwich Recipe

Make glaze and slaw components

In a small bowl, whisk gochujang, honey, soy sauce, rice vinegar, and sesame oil to form a glossy glaze. In a separate bowl, whisk 0.75 cup Kewpie mayo with 1 tsp rice vinegar, 0.5 tsp sugar, and 0.25 tsp salt to create a creamy dressing for the kimchi slaw. Set both aside.

Prepare kimchi slaw by combining shredded napa cabbage, carrot, chopped kimchi with the mayo dressing and season to taste.

Pat the chicken thighs dry. In a large bowl, whisk together flour, cornstarch, gochugaru, salt, and black pepper to create the seasoned coating.

In another bowl, whisk together the egg and buttermilk to make the wet batter.

Dredge each chicken thigh first in the flour mixture, tap off excess, then dip into the egg wash, and finally coat again in the flour mixture for a double-crust.

Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C) for frying.

Carefully fry chicken in batches, turning once, until golden brown and internal temperature reaches 165°F (74°C). Drain on a rack.

Toss the hot fried chicken in the gochujang honey glaze until evenly coated.

Toast brioche buns until lightly browned. Spread a thin layer of Kewpie mayo on the cut sides.

Assemble: bottom bun spread with mayo, add pickled cucumber slices and kimchi slaw, top with the glazed crispy chicken, and crown with the top bun.

Serve immediately while the chicken is warm and crunchy.