Kenji's Kimchi-Brined Fried Chicken Sandwich | Serious Eats

Drain and press out a jar of kimchi to obtain about 1/2 cup of kimchi juice and set the kimchi aside.

In a bowl, combine the kimchi juice, buttermilk, egg, crushed garlic, and enough salt to achieve a total salinity of about 3%.

Add soy sauce, ground black pepper, and kochu karu to the mixture and whisk together.

Chop the drained kimchi finely and set aside for later use in the mayonnaise.

Trim excess fat from chicken thighs and place them into the brine mixture, ensuring they are fully submerged. Let them brine for 4 to 8 hours, preferably overnight.

For the sauce, heat oil in a pan with crushed garlic, ground black pepper, and kochu karu until it starts to sizzle and smell fragrant, then strain the oil to remove solids.

In a bowl, mix kochujang, honey, apple cider vinegar, and soy sauce into the strained oil to create the sauce.

In another bowl, combine flour, corn starch, baking powder, kochu karu, ground black pepper, black sesame seeds, and garlic powder. Mix well.

Drizzle some of the brine mixture over the dredging mixture and work it in with your fingers until clumps form.

Dredge the chicken pieces in the flour mixture, packing the coating on well. Immediately place them into hot peanut oil at around 325°F, which should drop to 275°F once the chicken is added.

Fry the chicken until the crust is set and the internal temperature reaches above 165°F.

Toast potato rolls in butter until golden brown.

Prepare shredded cabbage and chopped dill pickles for assembly.

Brush the fried chicken with the sauce, then assemble the sandwich with kimchi mayo, shredded cabbage, and pickles.

Equipment Needed

Spice Level:

Allergens