Korean · Lunch
Korean Fried Chicken Sandwich
Korean fried chicken sandwich built on a double-fried boneless chicken thigh coated in a crisp cornstarch crust and lacquered with a sticky gochujang-garlic glaze, layered on a toasted brioche bun with quick-pickled cucumber, shredded cabbage slaw, and gochujang mayo.
$6
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
812Calories
42.3gProtein
41.2gFat
68.1gCarbs
20.4gSugar
4.1gFiber
1580mgSodium
168mgChol
7.9gSat Fat
610mgPotassium
95mgCalcium
3.8mgIron
0.6mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
cheat-day
hidden-gems
Instructions
1
Prep
Season the chicken cutlet with salt and pepper, then dredge in cornstarch and flour, pressing evenly to coat both sides.
2
Fry
Heat vegetable oil in a deep pot to 325°F and fry the chicken 5 minutes until pale gold and just cooked through.
3
Rest
Let the fried chicken rest on a rack for 5 minutes until the crust sets and oil can reheat to higher temperature.
4
Fry
Reheat oil to 375°F and fry the chicken again for 3 minutes until deep golden brown and audibly crackling when tapped.
5
Simmer
Combine gochujang, honey, rice vinegar, minced garlic, and sesame oil in a small saucepan over low heat 2 minutes until thickened.
6
Toss
Toss the double-fried chicken in the warm glaze in a mixing bowl until fully coated and glossy.
7
Chill
Combine cucumber slices with rice vinegar and a pinch of sugar and let sit 10 minutes until slightly translucent and tangy.
8
Build
Toast the brioche bun cut-side down in a dry skillet over medium heat 1 minute until golden, then spread gochujang mayo.
9
Build
Layer shredded cabbage, glazed chicken, pickled cucumber slices, and sliced scallion onto the bottom bun.
10
Plate
Close the sandwich with the top bun and serve immediately while the crust is still crackling.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into a single flat cutlet
- 2/3 cup90g cornstarch
- 4 tbsp4 tbsp all-purpose flour
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 cups960ml vegetable oil, for frying (only ~10% absorbed into the food)
- 4 tbsp80g gochujang
- 2 tbsp30ml honey
- 2 tbsp30ml rice vinegar
- 2 clove2 clove garlic
- 2 tsp10ml sesame oil
- 22 hamburger bun (brioche)
- 2 tbsp28g mayonnaise
- 2 tsp10g gochujang, for the mayo
- 1/2 cup50g cabbage
- 66 cucumber slices, quick-pickled
- 2 tbsp18g scallion
