Korean Fried Chicken Sandwich

Daniel
Sep 30, 2023
3 min read

Updated: May 20

This recipe is featured in my ECookbook:

Foodnotes - Kimchi

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You asked for it, and here it is! After getting a TikTok request to tone down the heat on my Spicy Korean Fried Chicken Sandwich, I went back to the drawing board. The end result? A milder, just-as-delicious version featuring a refreshing lettuce salad in place of the original scallion blend. I've also opted for a dry dredge over a wet batter to offer a different texture.

If the list of ingredients feels intimidating, don't fret. Once you get started, you'll find that each step—from the chicken brine to the salad prep to frying and sandwich assembly—is actually quite straightforward. The ingredients may be many, but they come together seamlessly, making the cooking process far less daunting than it initially appears.

Is all this effort worth it? Absolutely. One bite, and you'll know you've hit the fried chicken sandwich jackpot. It's a culinary journey that's worth every moment spent in the kitchen. So why wait? Let's dive into this mouthwatering recipe!

Ingredients:

Inspired by J. Kenji López-Alt & Maangchi

(Serve 4)

Brine:
Buttermilk, 225g
Kimchi Brine / Rice Vinegar, 100g
Soy Sauce, 1 TBSP
Garlic Powder, Pinch
Mushroom Powder, Pinch
Sea Salt, Pinch
White Pepper, Pinch
Boneless Skinless Chicken Thigh, 4
Lettuce Salad:
Butterhead Lettuce Thinly Sliced, 1 Bunch
Scallions Thinly Sliced, 1 Bunch
Soy, 2 TBSP
Kimchi Brine / Rice Vinegar, 1 TBSP
Pure Honey, 1 TBSP
Fish Sauce, 1 TSP
Toasted Sesame Oil, 1 TBSP
White Sesame Seeds, 1/2 TBSP
Black Sesame Seeds, 1/2 TBSP
Gochugaru, 2 TBSP Adjust To Preference
Garlic Powder, Pinch
Onion Powder, Pinch
Sea Salt, Pinch
Black Pepper, Pinch
Chicken:
Potato Starch, 1/3 Cup
Unbleached All Purpose Flour, 1 Cup
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Garlic Powder, Pinch
Ginger Powder, Pinch
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Glaze:
Sesame Oil, 2 TBSP
Garlic Finely Minced, 5 Cloves
Ginger Finely Minced, 2"
Korean Rice Syrup / Pure Honey, 170g
Soy Sauce, 60g
Kimchi Brine / Rice Vinegar, 1 TBSP
Light Muscovado, 1 TBSP
Sandwich:
Kewpie Mayo, 1/4 Cup
Watermelon Rind Kimchi Homemade Finely Chopped, 1/4 Cup or Kimchi Homemade
Shokupan Homemade / Any Sandwich Bread, 8 Slices
Unsalted Butter, For Toasting
White and Black Sesame Seeds, For Sprinkling

Equipment:

Cast Iron Skillet / Pan
Dutch Oven

Directions:

Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.
Please visit, "How To Make Shokupan" for the recipe.
Prepare the Brine
In a large bowl, combine all brine ingredients (except chicken) and stir until fully dissolved.
Submerge chicken completely in the brine.
Cover and refrigerate for 12 to 24 hours.
Make the Lettuce Salad
In a mixing bowl, toss all salad ingredients together until evenly coated.
Refrigerate until ready to use.
Coat and Fry the Chicken
In a shallow bowl, mix all coating ingredients except oil. Add a few drizzles of brine and mix until shaggy.
Remove chicken from brine and dredge thoroughly in the potato starch mixture. Press to help it adhere.
Heat 4 inches of oil in a Dutch oven over medium heat. Oil is ready when bubbles form around a wooden chopstick.
Fry chicken pieces until lightly golden. Drain on a rack or paper towel.
Fry the chicken a second time in the same oil until dark golden brown. Drain again.
Prepare the Glaze
In a cast iron skillet over medium heat, combine all glaze ingredients except sugar. Bring to a simmer.
Add sugar and cook until the sauce thickens slightly.
Toss fried chicken into the glaze and stir until fully coated. Remove from heat.
Assemble the Sandwich
In a bowl, mix kimchi and mayo until well combined.
Toast shokupan slices in butter on one side only until golden brown.
Place toasted bread (untoasted side down) on a surface. Spread kimchi mayo over each slice.
Add glazed chicken, top with lettuce salad, and sprinkle with sesame seeds.
Close sandwiches with remaining slices.
Serve immediately.