Nashville Meets Seoul: Southern Style Korean Spicy Chicken Sandwich

Put chicken thighs in a brine made of buttermilk, hot sauce, and pickle juice.

Refrigerate the brined chicken for at least overnight, preferably 2-3 days.

Slice an English cucumber thinly for pickling.

Sprinkle salt over the cucumber slices and let them sit in a colander for 15-20 minutes to drain excess moisture.

After draining, spread cucumber slices on a tea towel or paper towels to dry them off gently.

Mix gochugaru, sesame oil, rice vinegar, sugar, sesame seeds, grated garlic, and granulated onion in a bowl to season the cucumbers.

Toss the dried cucumber slices in the seasoning mixture and place in a container to refrigerate for flavor development.

Prepare a dipping sauce by mixing gochujang, brown sugar, rice vinegar, and soy sauce in a bowl and refrigerate.

For spicy mayo, mix Kewpie mayonnaise with gochujang (1/4 cup mayo to 1-2 tablespoons gochujang) and refrigerate.

If using regular mayonnaise, add a splash of lemon or lime juice and a touch of salt and pepper.

After brining, drain excess marinade from the chicken and coat with approximately 1/4 cup cornstarch to create a sticky slurry.

Fry the chicken after coating it in cornstarch.

Equipment Needed

Spice Level:

Allergens