Korean Chicken Sandwich Recipe
buttermilk fried chicken thigh, bibb lettuce, kimchi, soy sauce, gochujang mayo, potato roll choose tater tots or a simple salad
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Ingredients
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Korean Chicken Sandwich
Method
Preparation
Marinate the Chicken
In a bowl, combine the buttermilk, salt, black pepper, and garlic powder. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
Prepare the Gochujang Mayo
In a small bowl, mix together the mayonnaise, gochujang, and soy sauce until well combined. Set aside.
Dredge the Chicken
In a separate bowl, mix together the flour and cornstarch. Remove the chicken from the buttermilk marinade, allowing excess to drip off, then dredge in the flour mixture until well coated.
Fry the Chicken
Heat the oil in a deep pan over medium heat. Once hot, fry the chicken thighs in batches for about 5-7 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Sandwich
On a potato roll, spread a generous amount of gochujang mayo. Add a fried chicken thigh, a leaf of bibb lettuce, and a spoonful of kimchi. Top with the other half of the roll.
Serve
Serve the sandwiches immediately with a side of tater tots or a simple salad.