Crispy Korean Chicken Sandwich Recipe

Brine / Marinade

In a bowl, combine buttermilk and hot sauce. Add chicken thighs, pressing to submerge. Cover and refrigerate for at least 4 hours or overnight. This tenderizes and flavors the meat.

Prep Dredge

In a shallow bowl or dish, whisk together flour, cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder.

Egg Wash

In a second bowl, beat the egg with 2 tbs of water (or 1 extra tbs buttermilk) to make an egg wash.

Dredging and Rest

Remove one thigh at a time from the marinade, allow excess to drip off, dip briefly into egg wash, then press into the flour mixture to coat completely. Place on a wire rack and let rest 10 minutes to set the coating.

Fry

Pour enough vegetable oil into a heavy skillet or Dutch oven to reach about 1 inch deep. Heat oil over medium-high until it reaches 350°F (175°C) or a wooden chopstick inserted shows steady bubbles. Fry chicken thighs, skin-side down first, 3-4 minutes per side until golden brown, then reduce heat to maintain 325-340°F and continue frying until internal temperature reaches 165°F (74°C), about total 8-12 minutes depending on thickness. Transfer to a wire rack set over a sheet pan to drain and keep warm. If cooking in batches, hold in a 200°F (95°C) oven.

In a small saucepan over low heat, combine gochujang, ketchup, brown sugar, rice vinegar, soy sauce, sesame oil, minced garlic and water. Whisk constantly and simmer gently for 3-5 minutes until slightly thickened and glossy. Taste and adjust sweetness or acidity. Remove from heat and keep warm. Reserve about 3-4 tbs for glazing the fried chicken; the rest can be served on the side.

Whisk together mayonnaise, gochujang, sriracha, lemon juice and salt until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for assembly.

Quick Pickled Cabbage

In a bowl, mix rice vinegar, sugar and salt until dissolved. Add shredded cabbage and carrot, toss to coat. Let sit 10-20 minutes to quick-pickle; toss once halfway. Sprinkle sesame seeds if using. This yields a bright, slightly crunchy pickled slaw.

Prepare Dill Pickles

Drain the thin-sliced dill pickles on paper towel to remove excess brine so the sandwich doesn't get soggy. Have 2 slices per sandwich ready.

Toast buns: spread butter on cut sides of buns and toast in a skillet or under a broiler until golden and slightly crisp, about 1-2 minutes.

Glaze chicken: brush each fried thigh lightly with the reserved gochujang BBQ sauce (about 3-4 tbs total for 4 thighs). If you prefer a stickier glaze, return glazed thighs to the skillet for 20-30 seconds per side over medium heat to caramelize slightly—watch closely to avoid burning.

Build sandwiches: spread about 1 tbs chili mayo on the bottom bun. Place the glazed chicken thigh on top. Add 2-3 pickle slices (TCP style) and a generous handful (about 0.5 cups) of pickled cabbage slaw. Sprinkle sliced scallions if using. Spread a little more chili mayo on the top bun and close the sandwich.

Serve: plate each sandwich with a heaping cup of potato chips on the side. Serve immediately while chicken is hot and crispy.