Korean Fried Chicken Sandwich

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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!

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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

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Equipment:

• Cast Iron Skillet / Pan

• Dutch Oven

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Directions:

1. Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.

2. Please visit, "How To Make Shokupan" for the recipe.

3. Prepare the Brine

4. In a large bowl, combine all brine ingredients (except chicken) and stir until fully dissolved.

5. Submerge chicken completely in the brine.

6. Cover and refrigerate for 12 to 24 hours.

7. Make the Lettuce Salad

8. In a mixing bowl, toss all salad ingredients together until evenly coated.

9. Refrigerate until ready to use.

10. Coat and Fry the Chicken

11. In a shallow bowl, mix all coating ingredients except oil. Add a few drizzles of brine and mix until shaggy.

12. Remove chicken from brine and dredge thoroughly in the potato starch mixture. Press to help it adhere.

13. Heat 4 inches of oil in a Dutch oven over medium heat. Oil is ready when bubbles form around a wooden chopstick.

14. Fry chicken pieces until lightly golden. Drain on a rack or paper towel.

15. Fry the chicken a second time in the same oil until dark golden brown. Drain again.

16. Prepare the Glaze

17. In a cast iron skillet over medium heat, combine all glaze ingredients except sugar. Bring to a simmer.

18. Add sugar and cook until the sauce thickens slightly.

19. Toss fried chicken into the glaze and stir until fully coated. Remove from heat.

20. Assemble the Sandwich

21. In a bowl, mix kimchi and mayo until well combined.

22. Toast shokupan slices in butter on one side only until golden brown.

23. Place toasted bread (untoasted side down) on a surface. Spread kimchi mayo over each slice.

24. Add glazed chicken, top with lettuce salad, and sprinkle with sesame seeds.

25. Close sandwiches with remaining slices.

26. Serve immediately.

    
    

Succulent...

Chickenlicious...

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Recipe Video:

This recipe is featured in my ECookbook:

Foodnotes - Kimchi

Buy Now