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Korean Fried Chicken Sandwich

Updated: Oct 13, 2023

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!



(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



  • Cast Iron Skillet / Pan

  • Dutch Oven



  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. Add all the ingredients in a large bowl, excluding the chicken.

  5. Mix until well combined.

  6. Add in the chicken.

  7. Make sure the chicken is fully submerged in the brine.

  8. Cover and chill in the fridge for 12 to 24 hrs.

  9. Prepare the lettuce salad.

  10. In a bowl, mix everything together until well combined.

  11. Set aside in the fridge until ready to use.

  12. Prepare the chicken.

  13. In a shallow bowl, add all the ingredients, except for the oil.

  14. Add in a few drizzles of that brine mixture.

  15. Mix to combine well.

  16. Remove the chicken from the brine and dredge onto the potato starch mixture.

  17. Mix until the chicken is well coated.

  18. You can press to further adhere to the dredge.

  19. Heat up about 4 inches of oil in a dutch oven over medium heat.

  20. *Bubbles should form when a wooden chopstick is inserted into the oil.*

  21. Gently drop the chicken into the oil away from you.

  22. Deep fried until lightly golden brown on all sides.

  23. Set aside on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.

  24. Repeat the steps for the remaining chicken.

  25. Deep fried the chicken twice, in the same oil, until dark golden brown.

  26. Set aside on a wire cooling rack or on a plate lined with kitchen paper to drain off excess oil.

  27. Prepare the glaze.

  28. In a cast iron skillet over medium heat, add in all the ingredients, except for the sugar.

  29. Stir to combine well and bring it up to a simmer.

  30. Add in the sugar and cook until the sauce has slightly reduced and thickened.

  31. Add in the fried chicken and mix until the chicken is well coated.

  32. Remove from heat and set aside.

  33. Prepare the sandwich.

  34. In a small bowl, mix together kimchi and mayo until well combined.

  35. Toasted shokupan with some butter in a skillet until crispy brown on 1 side only.

  36. Transfer the bread onto a working counter, toasted side down.

  37. Spread the kimchi mayo onto the bread.

  38. Place the glazed twice fried chicken onto the bread.

  39. Top with the lettuce salad.

  40. Sprinkle some sesame seeds over the top.

  41. Finish the sandwiches with the other slices of bread.

  42. Serve immediately.




Recipe Video:

This recipe is featured in my ECookbook:

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