Saucy Korean Fried Chicken Sandwich Recipe

Marinate chicken thighs in buttermilk for at least 1 hour or overnight.

In a bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper.

Remove chicken from buttermilk and dredge in the flour mixture, ensuring an even coating.

Heat vegetable oil in a deep pot to 350°F.

Fry chicken in batches until golden brown and cooked through, about 8-10 minutes per batch.

Remove chicken and drain on paper towels.

In a small bowl, mix gochujang, honey, and mayonnaise to create the sauce.

Shred cabbage and mix with a pinch of salt.

Toast burger buns until golden.

Spread gochujang mayo on the bottom bun.

Layer with fried chicken, shredded cabbage, and pickles.

Top with the other half of the bun.

Serve immediately and enjoy.

Spice Level:

Allergens