Korean Fried Chicken Sandwich @Tiniyounger #shorts #food #viral #shortvideo #short #subscribe

For dinner, we're having Korean fried chicken sandwiches.

For the chicken, use chicken thighs and season with salt, pepper, garlic powder, onion powder, chili powder, paprika, and red pepper powder.

Add a little bit of rice wine and enough buttermilk to cover the chicken.

Mix everything together and wrap it up, then put it in the fridge to marinate. You can let it marinate overnight or use it right away.

To make the sandwich buns, in a bowl, combine half a cup of warm milk (about 100-110°F), a teaspoon of yeast, and a tablespoon of sugar. Whisk and let it sit for about 5 minutes until foamy.

Add two cups of all-purpose flour slowly to the mixture, then add a pinch of salt and two eggs one at a time.

Incorporate a quarter cup of room temperature butter, adding it in three pieces, one at a time.

In another bowl, add some oil, then take the dough, cover it in oil, flip it, and cover with plastic wrap. Let it rise until double in size, which could take 1-2 hours.

Once risen, lightly flour a surface and form the dough into a ball before cutting it into three pieces for the buns.

To shape the buns, pinch the dough and form a circle using your fingers and palm.

Place the shaped buns on a sheet tray lined with parchment paper and cover again for 30 minutes.

After 30 minutes, brush the buns with an egg wash (beaten egg) and bake in the oven at 350°F for about 20 minutes.

For the sauce, mince three cloves of garlic and some ginger. In a pot, drizzle a little toasted sesame oil and sauté the garlic and ginger.

Add half a cup of ketchup, a quarter cup of gochujang, a quarter cup of soy sauce, a quarter cup of brown sugar, and a quarter cup of honey. Mix until sticky and let it simmer.

For dredging the chicken, use cornstarch instead of potato starch, and add the same seasonings from the marinade.

Fry the marinated chicken in oil at 330°F for about 7 minutes until the skin is crispy but not golden brown.

Increase the oil temperature to 375°F for the second fry.

Place the fried chicken on a clean wire rack and pour the sauce over it, tossing to coat.

Cut the sandwich buns in half and add honey mustard, kimchi, fried chicken, Korean cucumber salad, and vertical cuts of green onions on top.

Equipment Needed

Spice Level:

Dietary

Allergens