Wursthall’s double-fried Korean hot chicken sandwich

Marinate chicken thighs overnight in a buttermilk-based brine with gochugaru, black pepper, garlic, and other spices.

The next day, mix wheat and rice flour with baking powder to form a thick slurry.

Coat the brined chicken in the flour mixture.

Dredge the chicken in the seasoned flour mixture.

Fry the chicken at a low temperature (250-275F) until it reaches 170F, then let it rest.

When an order comes in, fry the once-fried chicken in hot oil (350-375F).

Make a fresh batch of hot chili oil by ladling hot fryer oil into a bowl of the spice mix (gochugaru, black pepper, cayenne, black sesame seeds, salt, and sugar).

Butter-griddle a brioche burger bun.

Mix a slaw with cabbage, red onion, chopped dill, and yogurt ranch.

Once the chicken is crispy, take it out and coat it in the hot chili oil, drain and season with salt, and dust with the spice mix.

Place the chicken on the bun with slaw and pickle chips, adding more yogurt ranch on the top bun.

Equipment Needed

Spice Level:

Dietary

Allergens