Korean Fried Chicken Sandwich

Korean fried chicken thighs coated in a spicy Gochujang sauce on a black sesame seed bun with a kimchi slaw, pickles and kewpie mayonnaise.

The more Korean fired chicken I eat the more I am starting to believe it is the best method to fry chicken. There's different variations, methods and recipes of Korean fried chicken but what makes it stand out compared to other fried chicken recipes is its ultra crispy and almost glassy exterior. What makes that possible is the potato starch used in the flour dredge. That makes a great piece of fried chicken to smother in sauce because the breading always stays crispy.

Quite possibly the best fried chicken sandwich I've ever made.

Korean Fried Chicken

Buttermilk Marinade:

• 3 cups buttermilk

• 1 whole egg

• 2 Tbsp Gochugaru Chile flakes

• 2 Tbsp hot sauce

• 1 Tbsp garlic powder

• 1 pound chicken thighs

Flour Dredge:

• 2 cups all purpose flour

• 1 cup potato starch

• 2 tsp garlic powder

• 2 tsp paprika

Method:

1. Combine all the ingredients for the marinade in a large mixing bowl and whisk together. Submerge the chicken thighs in the marinade and let marinate in the fridge for 2-8 hours.

2. Whisk together all the ingredients for the flour dredge in a large bowl or casserole dish.

3. Remove the chicken from the marinade allowing any excess marinade to drip off and then immediately place in the flour dredge thoroughly coating in the flour on both sides. Fry at 350F until golden brown the internal temperature reaches 165F.

Spicy Gochujang Sauce

• 1/2 cup soy sauce

• 1/2 cup honey

• 3 Tbsp Gochujang paste

• 1 Tbsp Gochugaru

• 1 Tbsp grated ginger

• 2 Tbsp rice wine vinegar

• 1/4 cup water

Method:

1. Combine all the ingredients in medium sized sauce pot and whisk together. Place on the stove over low-medium heat and let simmer for 10-15 minutes until slightly thickened.

2. Let the sauce cool to room temperature before thoroughly coating the fried chicken.

Kimchi Slaw

• 2 cups shredded green cabbage

• 1/2 cup chopped kimchi

• 1 sliced jalapeno

• 1 tsp rice wine vinegar

• pinch of salt

• 1/3 cup kewpie mayonnaise

Method:

1. Combine all the ingredients in a large mixing bowl and stir to combine. Adjust seasoning to taste. Serve immediately or let chill in the fridge for up to 2 days.