Korean Fried Chicken Sandwich
Ingredients
- 2 lbs boneless, skinless chicken breasts, pounded to ¾-inch thickness
- 1 cup buttermilk
- 2 tbsp gochujang (Korean red chili paste)
- 1 cup all-purpose flour
- 3 tbsp cornstarch
- 1½ tsp kosher salt
- ½ tsp white pepper
- ½ tsp cayenne pepper
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp gochujang (for glaze)
- 2 tbsp unsalted butter
- 4 brioche buns, lightly toasted
- 1 cup shredded green cabbage, dressed with rice vinegar and salt
- vegetable oil for frying (about 3 cups)
- 2 tbsp sesame seeds
- 2 scallions, thinly sliced
Instructions
- Whisk buttermilk and 2 tbsp gochujang together in a shallow bowl. Submerge chicken breasts completely and refrigerate for at least 15 minutes, up to 2 hours.
- Combine flour, cornstarch, salt, white pepper, and cayenne in a shallow dish. Mix thoroughly to distribute spices evenly.
- Heat vegetable oil to 350°F in a heavy pot or Dutch oven, using a thermometer to monitor temperature precisely. Remove chicken from buttermilk, allowing excess to drip off, then dredge thoroughly in flour mixture, shaking off excess.
- Fry chicken for 12-14 minutes, maintaining oil temperature between 340-360°F, turning halfway through, until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over paper towels.
- While chicken rests, whisk honey, rice vinegar, and 1 tbsp gochujang together in a small saucepan. Heat over low heat for 2 minutes, stirring constantly, until smooth and glossy. Stir in butter until fully melted. Brush glaze generously over warm fried chicken.
- Spread a thin layer of gochujang-honey glaze on the bottom brioche bun. Layer dressed cabbage, then one glazed chicken breast, then more cabbage on top. Sprinkle with sesame seeds and scallions.
- Place brioche top on sandwich and serve immediately while chicken is still warm and crispy.
Inspired by Edwin Bayone’s winning korean fried chicken sandwich. This is a plausible recreation, not the chef’s original recipe.