Spicy Korean Fried Chicken Sandwich

Daniel
Sep 16, 2023
3 min read

Updated: May 20

This recipe is featured in my ECookbook:

I pledged to close our kimchi journey with a showstopper, and I believe this recipe lives up to that promise. Taking inspiration from both Kenji López and Maangchi, I've crafted something that's redefined my perspective on chicken sandwiches since encountering Kenji's Korean Fried Chicken Sandwich.

For those who aren't fans of the fiery spice (my daughter included), there's a milder alternative. Instead of the gochujang and ketchup in the glaze, use a 1:2 ratio of soy sauce to rice syrup. The real secret, though, lies in frying the chicken twice: first on medium heat and then cranking it up to medium-high for a second round.

While the ingredient list might seem intimidating at first glance, trust me: once you assemble everything, you're in for an utterly unforgettable fried chicken sandwich experience. Now, let's dive into that 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
Gochugaru, Pinch
Mushroom Powder, Pinch
Sea Salt, Pinch
White Pepper, Pinch
Boneless Skinless Chicken Thigh, 4
Scallion Salad:
Scallions Thinly Sliced Lengthwise, A Large Handful
Soy, 1 TBSP
Sesame Oil, 1 TBSP
White Sesame Seeds, 1/2 TBSP
Black Sesame Seeds, 1/2 TBSP
Gochugaru, 1 TSP
Kimchi Brine, 1 TBSP
Chicken:
Cornstarch, 60g
Unbleached All Purpose Flour, 30g
Baking Soda, 1/2 TSP
Eggs, 2
Rapeseed / Sunflower / Canola / Peanut Oil, For Frying
Glaze:
Sesame Oil, 1 TBSP
Garlic Finely Minced, 3 Cloves
Tomato Ketchup, 80g
Korean Rice Syrup / Pure Honey, 80g
Gochujang, 80g Adjust To Preference
Kimchi Brine / Rice Vinegar, 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 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.
Prep the Brine
In a large bowl, combine all ingredients except the chicken.
Mix well, then submerge the chicken completely in the brine.
Cover and refrigerate for 12 to 24 hours.
Make the Scallion Salad
In a bowl, toss all salad ingredients together until well combined.
Chill in the fridge until ready to use.
Fry the Chicken
In a large bowl, combine cornstarch, flour, baking soda, and eggs.
Remove chicken from brine and coat evenly in the mixture.
Heat 4 inches of oil in a Dutch oven over medium heat.Check readiness by inserting a wooden chopstick—bubbles should form.
Carefully drop chicken into the hot oil and fry until lightly golden.Drizzle extra batter for added crispiness.
Drain on a wire rack or paper towel.
Repeat for remaining chicken.
Fry all pieces a second time until deeply golden and extra crisp.
Drain and set aside.
Make the Glaze
Heat oil in a cast iron skillet over medium heat.
Add garlic and sauté until fragrant.
Stir in remaining glaze ingredients.
Simmer until thickened slightly.
Add fried chicken and coat evenly.You can glaze each piece individually if preferred.
Remove from heat and keep warm.
Assemble the Sandwich
In a small bowl, mix kimchi and mayo.
Toast one side of shokupan with butter in a skillet.
Place bread toasted-side down on a work surface.
Spread kimchi mayo on one slice.
Layer on glazed chicken.
Top with scallion salad and sesame seeds.
Close with the other slice of bread.
Serve immediately.