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Spicy Korean Fried Chicken Sandwich

Updated: Oct 7, 2023

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!



(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

  • Grapeseed / 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



  • 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 scallion 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 large bowl, add cornstarch, flour, baking soda, and eggs.

  14. Remove the chicken from the brine and add into the cornstarch mixture.

  15. Mix until the chicken is well coated.

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

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

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

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

  20. *I like to drizzle the batter over the chicken for extra crispiness.*

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

  22. Repeat the steps for the remaining chicken.

  23. Deep fried the chicken again, in the same oil, until dark golden brown.

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

  25. Prepare the glaze.

  26. In a cast iron skillet over medium heat, add oil.

  27. Once the oil is heated up, add in garlic.

  28. Saute until aromatic.

  29. Add in the rest of the ingredients.

  30. Stir to combine well.

  31. Cook until the sauce has slightly reduced and thickened.

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

  33. You can do this individually.

  34. Remove from heat and set aside.

  35. Prepare the sandwich.

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

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

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

  39. Spread the kimchi mayo onto the bread.

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

  41. Top with the scallion salad.

  42. Sprinkle some sesame seeds over the top.

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

  44. Serve immediately.



Will you give this a try?


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This recipe is featured in my ECookbook:

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