Woo Can Cook | Korean Fried Chicken Sando (Shake Shack)

Start by crushing and mincing 4 cloves of garlic.

Finely mince about 2 tablespoons or 1 inch worth of ginger.

Add garlic and ginger to a wok for a base layer of umami.

Separate the whites and greens of green onions, slicing the whites for the wok and chopping the greens on a bias for garnish.

Slice up some kimchi, skipping the white kimchi slaw from the original recipe.

Prepare the gochujang glaze by mixing 2 tablespoons of gochujang, 2 tablespoons of honey, 2 tablespoons of sweet chili sauce, 4 tablespoons of soy sauce, 2 tablespoons of rice vinegar, a pinch of kosher salt, and 1 tablespoon of kimchi brine (optional).

Separate 2 egg whites into three bowls, placing yolks in a second bowl and whites in a third to avoid mixing.

In a bowl, combine 1/4 cup each of all-purpose flour, corn starch, and water, whisking until smooth to create the tempura batter.

Heat oil in a wok to just past 350 degrees F for frying the chicken thighs.

Double fry the chicken: first fry for 3 to 5 minutes until lightly golden, then rest for 5 minutes before the second fry until deeply golden brown, ensuring an internal temperature of 165 degrees F.

Remove fryer oil and wipe down the wok, then add 4 tablespoons of vegetable oil to cook the aromatics.

Add garlic, ginger, and green onion whites to the wok, tossing for about 10 seconds until fragrant.

Add the gochujang glaze and fried chicken to the wok, tossing briefly for about 1 to 2 minutes to coat the chicken.

Plate the sandwich starting with a fresh potato bun, adding a layer of kimchi, followed by the fried chicken, topping with green onion greens and a pinch of sesame seeds, and serving with crinkle cut fries.

Equipment Needed

Spice Level:

Dietary

Allergens