Korean · Lunch
Crispy Fried Chicken Rice Sandwich (High-Protein)
A Korean-style sandwich built on warm short-grain rice, layered with double-fried gochujang-glazed chicken thigh and a fried egg for extra protein, plus quick-pickled daikon and scallion for crunch and acid. Chicken is brined, dredged, and fried twice for a shattering crust, finished with a sticky-sweet-savory glaze.
$6
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
789Calories
51.8gProtein
37.4gFat
64.1gCarbs
14.6gSugar
5.2gFiber
1520mgSodium
423mgChol
8.7gSat Fat
680mgPotassium
130mgCalcium
3.5mgIron
1mcgVitamin B12
6.2mgVitamin C
protein-rich
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Pound the chicken thigh pieces flat between plastic wrap on a cutting board until roughly 1/2 inch thick, then submerge in buttermilk for 20 minutes.
2
Bloom
Stir gochujang, honey, soy sauce, rice vinegar, garlic, and ginger together in a small saucepan over low heat for 1 minute until glossy.
3
Dredge
Lift chicken from buttermilk, letting excess drip off, then coat each piece in the cornstarch-flour-baking powder-salt mix, pressing firmly.
4
Fry
Heat vegetable oil in a small deep pot to 325°F and fry chicken for 5 minutes until pale gold and just cooked through, then drain on a rack.
5
Fry
Raise oil to 375°F and fry chicken for 2 to 3 minutes until deep golden and crackling, then drain on the rack.
6
Fry
Crack egg into a lightly oiled nonstick pan over medium heat and fry for 2 to 3 minutes until white is set and yolk edge just firms.
7
Build
Press warm rice into a compact rectangular patty by hand and pan-sear both sides in a dry nonstick pan over medium-high heat for 2 minutes per side until golden.
8
Build
Brush hot fried chicken with gochujang glaze, turning to coat both sides evenly, then stack chicken, egg, pickled daikon, and scallion onto rice patty.
9
Plate
Top with sesame oil and serve immediately while the rice crust is still crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless skinless chicken thigh, cut into 2 flat pieces
- 2 cup480ml buttermilk
- 1/2 cup60g cornstarch
- 1/2 cup60g all-purpose flour
- 1 tsp1 tsp baking powder
- 1/2 tsp1/2 tsp salt
- 4 tbsp64g gochujang
- 2 tbsp30ml honey
- 2 tbsp30ml soy sauce
- 2 tsp10ml rice vinegar
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger-fresh
- 1 1/2 cup280g cooked short-grain white rice, warm
- 22 large eggs
- 1/2 cup56g daikon, thinly sliced
- 2 tbsp2 tbsp rice vinegar
- 4 tbsp12g scallion
- 2 tsp10ml sesame oil
- 4 cups960ml vegetable oil, for frying
