Korean Fried Chicken Sandwich Recipe

Combine rice vinegar, water, sugar and salt in a heatproof jar or bowl. Stir until sugar and salt dissolve.

Add thinly sliced red onion, press down to submerge. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 1 week. Before assembling, drain well.

In a small saucepan over low heat, add gochujang, ketchup, soy sauce, mirin, brown sugar, rice vinegar, sesame oil, minced garlic and grated ginger.

Whisk and simmer gently for 2–3 minutes until sugar dissolves and flavors meld. Add 1–2 tablespoons water to reach a spreadable brushing consistency. Remove from heat and keep warm. Reserve 2 tablespoons for mixing with slaw if desired.

In a mixing bowl combine thinly sliced napa cabbage, chopped kimchi (drained to avoid excess liquid), sliced green onions, mayonnaise, rice vinegar, honey, sesame seeds and 2 tablespoons of the prepared gochujang BBQ sauce (optional for extra heat).

Toss until combined and taste; adjust salt if needed. Refrigerate while you fry the chicken so flavors meld.

Trim excess fat from chicken thighs if desired and pat dry. Pound lightly to an even thickness (about 1/2 inch) for even cooking.

Place chicken in a bowl with buttermilk, garlic powder, onion powder, 1 tsp kosher salt and 1/4 tsp black pepper. Cover and refrigerate for at least 30 minutes, preferably 1–3 hours.

In a shallow dish whisk together flour, cornstarch, baking powder, smoked paprika, remaining 1/2 tsp kosher salt and white pepper.

Heat a heavy skillet or deep fryer with 1–2 cups neutral oil to 340–350°F (170–175°C). If using a skillet, maintain oil depth of about 1 inch. Use a thermometer for accuracy.

Remove a thigh from buttermilk, let excess drip off then dredge thoroughly in the flour mixture, pressing to adhere. For extra-crispy result, dip back quickly into buttermilk then re-dredge in flour mixture for a double-coat.

Carefully lower chicken into hot oil and fry in batches (do not overcrowd) for 6–8 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to keep oil between 320–350°F.

Transfer fried chicken to a wire rack set over a baking sheet and keep in a warm oven (200°F / 95°C) while you finish remaining pieces.

When all pieces are fried, lightly brush each thigh with the warm gochujang BBQ sauce (reserve some sauce for serving).

If desired, lightly butter the bao buns and toast them in a skillet over medium heat for 30–45 seconds per side until slightly golden and warmed.

Place a dressed kimchi slaw portion (about 3/4 cup) on the bottom half of each bun.

Top slaw with a sauced crispy chicken thigh. Add several pickled red onion slices and optional pickles or cucumber slices.

Drizzle additional gochujang BBQ sauce over the chicken, close the bun, and serve immediately.

Serve with extra sauce on the side and napkins—these sandwiches are saucy and best eaten hot.