Korean · Lunch
Crispy Fried Chicken Rice Sandwich
A Korean-style sandwich built on warm short-grain rice pressed into a bun shape, filled with a double-fried gochujang-glazed chicken thigh cutlet, crunchy quick-pickled daikon and carrot, scallion, and a smear of spicy mayo, finished with toasted sesame for crunch and umami depth.
$7
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
812Calories
48.3gProtein
33.6gFat
78.4gCarbs
18.9gSugar
4.2gFiber
1380mgSodium
257mgChol
6.1gSat Fat
720mgPotassium
90mgCalcium
3.6mgIron
0.9mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
protein-rich
sweet-heat
all-time-classics
Instructions
1
Prep
Flatten the chicken thigh to even 1/2-inch thickness and season both sides with salt. Julienne the daikon and carrot into thin matchsticks.
2
Pickle
Toss the julienned daikon and carrot with 1 tbsp rice vinegar and 1/2 tsp sugar in a small bowl. Rest 10 minutes.
3
Dredge
Coat the chicken cutlet in cornstarch, dip in beaten egg, then press into panko breadcrumbs until fully coated on both sides.
4
Fry
Heat vegetable oil in a small skillet over medium-high heat and fry the cutlet 3–4 minutes per side until deep golden and interior reaches 165°F (74°C).
5
Glaze
Whisk gochujang, honey, 1 tsp rice vinegar, sesame oil, and minced garlic together, then brush over the hot fried cutlet until glossy.
6
Crisp
Return the glazed cutlet to the skillet over medium heat for 30 seconds per side to set the glaze without burning it.
7
Build
Press the warm rice into two equal patties using a small ring mold or lightly oiled hands, packing firmly so they hold together.
8
Plate
Spread spicy mayo on one rice patty, layer the glazed chicken cutlet, drained pickled vegetables, and sliced scallion on top. Close with the second rice patty and scatter with toasted sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2/3 cup90g cornstarch
- 22 eggs, beaten
- 2/3 cup70g panko breadcrumbs
- 2 cup400g cooked short-grain white rice, warm
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 1/2 cup60g daikon
- 1/2 cup50g carrot
- 2 tbsp2 tbsp rice vinegar (for pickling)
- 1 tsp1 tsp sugar (for pickling)
- 2 tbsp2 tbsp mayonnaise
- 1 tsp1 tsp sriracha
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1 cup240ml vegetable oil, for frying (only ~10% absorbed)
- salt, a pinch
