This recipe is featured in my ECookbook:
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
Grapeseed / 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.
Add all the ingredients in a large bowl, excluding the chicken.
Mix until well combined.
Add in the chicken.
Make sure the chicken is fully submerged in the brine.
Cover and chill in the fridge for 12 to 24 hrs.
Prepare the lettuce salad.
In a bowl, mix everything together until well combined.
Set aside in the fridge until ready to use.
Prepare the chicken.
In a shallow bowl, add all the ingredients, except for the oil.
Add in a few drizzles of that brine mixture.
Mix to combine well.
Remove the chicken from the brine and dredge onto the potato starch mixture.
Mix until the chicken is well coated.
You can press to further adhere to the dredge.
Heat up about 4 inches of oil in a dutch oven over medium heat.
*Bubbles should form when a wooden chopstick is inserted into the oil.*
Gently drop the chicken into the oil away from you.
Deep fried until lightly golden brown on all sides.
Set aside on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.
Repeat the steps for the remaining chicken.
Deep fried the chicken twice, in the same oil, until dark golden brown.
Set aside on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.
Prepare the glaze.
In a cast iron skillet over medium heat, add in all the ingredients, except for the sugar.
Stir to combine well and bring it up to a simmer.
Add in the sugar and cook until the sauce has slightly reduced and thickened.
Add in the fried chicken and mix until the chicken is well coated.
Remove from heat and set aside.
Prepare the sandwich.
In a small bowl, mix together kimchi and mayo until well combined.
Toasted shokupan with some butter in a skillet until crispy brown on 1 side only.
Transfer the bread onto a working counter, toasted side down.
Spread the kimchi mayo onto the bread.
Place the glazed twice fried chicken onto the bread.
Top with the lettuce salad.
Sprinkle some sesame seeds over the top.
Finish the sandwiches with the other slices of bread.
Serve immediately.
Succulent...
Chickenlicious...
Recipe Video:
This recipe is featured in my ECookbook: