Korean Fried Chicken Sandwich Recipe

Prep and brine

Trim visible fat from chicken thighs. In a bowl or zip-top bag, combine buttermilk, 1 tbs kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Add the chicken thighs, press out air, and refrigerate for at least 1 hour (or up to overnight) to tenderize and season.

Make dredge

In a shallow dish combine the all-purpose flour, cornstarch, baking powder, onion powder, ground ginger, cayenne pepper, and a pinch (about 1/2 tsp) of kosher salt. Whisk to distribute evenly.

Egg wash

In a separate shallow bowl, whisk the egg with 1 tbs water. Remove chicken from buttermilk, letting excess drip off. Dredge each thigh first in the egg wash, then press into the flour mixture to fully coat. For an extra-crispy crust, double-dredge: briefly dip back in egg wash and coat again with flour mixture.

Heat oil and fry

Pour neutral oil into a heavy skillet or Dutch oven to reach about 1/2 inch depth (roughly 1 to 1.5 cups depending on pan). Heat oil over medium-high until it registers 350°F (175°C) on a thermometer or until a small pinch of flour sizzles immediately. Fry the chicken thighs in batches without crowding—about 4–6 minutes per side depending on thickness—until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature between 325–350°F. Transfer cooked thighs to a wire rack set over a sheet pan; let rest 5 minutes.

While chicken is resting, make the sauce. In a small saucepan over low heat, combine gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, minced ginger, and 2 tbs water. Stir constantly until sugar dissolves and sauce becomes glossy and slightly thickened, about 2–3 minutes. Taste and adjust balance: add more brown sugar for sweetness, more rice vinegar for tang, or a splash of water to thin. Remove from heat and stir in toasted sesame seeds if using.

Toss or brush: Place fried chicken on a tray and brush both sides with 1–2 tbs sauce per thigh until well coated. Reserve extra sauce for assembling sandwiches.

Make dressing: In a bowl whisk together the mayonnaise, rice vinegar, soy sauce, honey, sesame oil, salt, and black pepper until smooth.

Combine slaw: In a large bowl toss shredded green cabbage, red cabbage, carrot, sliced green onion, and cilantro with the dressing until evenly coated. Taste and adjust seasoning: add a pinch more salt or a squeeze of rice vinegar if needed. Chill in the refrigerator until ready to assemble (10–20 minutes is fine; can hold up to 2 hours).

Toast rolls: Split potato rolls and spread butter on cut sides if using. Heat a skillet over medium heat and toast rolls, cut-side down, until golden, about 1–2 minutes. Alternatively, toast under a broiler briefly.

Assemble sandwiches: Place a generous spoonful of Asian slaw on the bottom half of each roll. Top with a glazed fried chicken thigh. Drizzle or brush additional Korean BBQ sauce over the chicken (about 1/2 tbps to 1 tbs per sandwich as desired). Add pickled cucumbers if using, sprinkle with sesame seeds and sliced green onion for brightness.

Finish and serve: Cap with the top roll and press lightly. Serve immediately while chicken is hot and crusty. Provide extra sauce on the side.