Korean Fried Chicken Sandwich
Topped with melted mozzarella cheese, a light cabbage slaw, and placed within toasted brioche buns - these Korean Fried Chicken sandwiches are going to be the best thing you eat this week!
Servings: 8 sandwiches
Ingredients
- 8 boneless skinless chicken thighs
- 1 tbsp kosher salt
- 1 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp gochugaru Korean chili flakes
- ½ tbsp sesame oil
Seasoning Batter
- 1 cup all-purpose flour
- 2 cups potato starch
- 1 ½ tbsp baking powder
- 1 tbsp kosher salt
- 1 tbsp white pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp paprika
- ½ tbsp cayenne
Wet Batter
- 3/4 cup all-purpose flour
- 2 large eggs
- 1 cup cold water
Cabbage Slaw
- 4 cups green cabbage shredded
- 4 cups red cabbage shredded
- 1 tbsp sesame seeds
- 3/4 cup Japanese mayo
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tbsp kosher salt
- ½ tsp black pepper
Gochujang Sauce
- 1/2 cup light soy sauce
- 2 tbsp gochujang
- 1/3 cup honey
- 3 tbsp sugar
- 1 tbsp gochugaru
- ¼ cup rice vinegar
- ½ cup water
Sriracha Mayo
- 1/4 cup Japanese mayo
- 1 tbsp Sriracha
- 1 tbsp lemon juice
Other
- pickles 4 per sandwich
- mozzarella slices 2 slices per sandwich
- 8 toasted brioche buns
Instructions
- Marinate chicken with kosher salt, white pepper, garlic powder, onion powder, and gochugaru. Let sit for 15 minutes to absorb the seasonings and dry brine the chicken.
- In a bowl, mix together mayo, rice vinegar, sugar, salt and pepper until combined. Add the cabbage and sesame seeds and toss until evenly coated. Place in the fridge to chill until the sandwiches are ready to assemble.In a small bowl, mix together Sriracha mayo ingredients and place in the refrigerator until time to assemble.
- In a large bowl, combine flour, potato starch, baking powder, salt, white pepper, garlic powder, onion powder, paprika, and cayenne. Mix until combined and add a few tablespoons of water to rub into the dry dredge to form craggily bits.
- In a small bowl add the flour, eggs and cold water until the batter is slightly looser than pancake batter.
- Dredge the chicken in the wet batter letting any excess drip off, then add the dry mix and pack in the dredge well. Leave on a tray to rest while you heat the oil.
- In a large dutch oven, heat oil to 325°F and fry the chicken for 4-6 minutes until a light golden brown and remove to a wire rack. Strain out any loose batter, then increase the oil temperature to 375°F and fry for 1-2 minutes until a deep golden brown and internal temperature reads at least 165°F, then remove to a wire rack.
- In a small saucepan, heat soy sauce, gochujang, honey, sugar, gochugaru, rice vinegar and water over medium heat until bubbling and thickened, about 4-5 minutes. Dip the chicken in the sauce until fully coated. Immediately top the chicken with the mozzarella slices and let them melt or use a torch for extra caramelization.
- Spread sriracha mayo on the toasted brioche buns. Assemble the sandwich with the bottom layer of toasted brioche, pickles, slaw, chicken, and the top bun.
Notes
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- The Korean Fried Chicken and cabbage slaw should keep for up to 3 days without any issues. They will soften as it sits in the refrigerator.
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- The Sriracha mayo can be stored in an airtight container for up to 2 weeks in the refrigerator.
Nutrition
Calories: 515kcal | Carbohydrates: 84g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 107mg | Sodium: 2030mg | Potassium: 1018mg | Fiber: 7g | Sugar: 23g | Vitamin A: 1501IU | Vitamin C: 43mg | Calcium: 239mg | Iron: 5mg