Spicy Korean Chicken Sandwiches Are About to Get a LOT Better!

Prepare the buttermilk mixture by combining 1 cup buttermilk, juice from half a lime, and pickle juice.

Trim off excess fat from 4 boneless skinless chicken thighs and season with salt and pepper.

Marinate the chicken in the buttermilk mixture for a couple of hours, preferably overnight.

Slice 4 mini cucumbers using a mandolin to achieve even thickness.

Make the brine by combining 1 cup rice wine vinegar, 1 tablespoon salt, 1 tablespoon sugar, 1 clove sliced garlic, 1/4 cup water, and 1/4 cup distilled vinegar. Heat until sugar and salt dissolve.

Pour the hot brine over the cucumbers and weigh them down with a ramekin to ensure they are submerged. Refrigerate.

Shred a quarter of a white cabbage and add it to a bowl with 1.5 tablespoons mayonnaise, 1 tablespoon Korean pepper, salt, pepper, and 1 tablespoon mirin. Mix well.

Grate in 1 clove of garlic and check seasoning before adding the shredded cabbage and julienned carrot.

To julienne the carrot, peel it and slice it on the mandolin, then chop into thin pieces. Mix with the cabbage and season again.

Prepare the glaze by mixing 1 heaped tablespoon gochujang, 1 cup water, 2 tablespoons ketchup, 2 tablespoons maple syrup, and 1/4 cup rice wine vinegar in a pot. Heat until combined and slightly reduced.

Chop 2 tablespoons of kimchi finely and mix with 2 tablespoons mayonnaise to make kimchi mayo.

Prepare the dredging mixture with 150 grams (1 cup) all-purpose flour, 125 grams (3/4 cup) potato starch, salt, and pepper in a bowl.

Heat vegetable or canola oil in a pot to 375°F (190°C). Dredge the marinated chicken in the flour mixture, pressing it onto the chicken.

Fry the chicken in batches, ensuring not to overcrowd the pot. Cook until golden and crispy, checking that the internal temperature reaches over 165°F (74°C).

Once cooked, transfer the chicken to the glaze and coat it using a spoon to brush the glaze over the chicken.

Toast brioche buns and spread kimchi mayo on both sides of each bun.

Layer pickles and slaw on the bottom half of the bun, then add the glazed chicken on top, and close the sandwich with the top bun.

Equipment Needed

Spice Level:

Allergens