Rachael’s Korean Fried Chicken Sandwiches with Kimchi Slaw

Prepare the Korean barbecue sauce by combining 1/2 cup soy sauce, 1/2 cup light brown sugar, 3-4 tablespoons rice wine vinegar, a drizzle of honey, a splash of sesame oil, lots of garlic, and 1 inch of grated fresh ginger in a pan.

Thicken the sauce with a cornstarch slurry (cornstarch dissolved in water) and add Korean chili paste to taste.

For the chicken, cut chicken breasts across to create two cutlets each and marinate overnight in a mixture of lime juice, ginger, garlic, black pepper, coriander, sesame oil, soy sauce, and Korean chili paste.

Set up a breading station with flour, buttermilk, and hot oil.

Coat each chicken cutlet in flour, dip it in buttermilk, and then fry in hot oil at 350°F until deep golden brown, cooking one or two pieces at a time.

Keep the fried chicken in a warm oven at 275°F to maintain heat and crispiness.

Prepare the slaw by mixing 3 cups of shredded savoy cabbage with 1 cup of kimchi to mellow the flavor.

Dress the cabbage with a mixture of vegan mayonnaise (or aquafaba), 1 inch of grated ginger, a spoonful of chili paste, a little sesame oil, and honey.

Add the dressed cabbage and kimchi to the bowl along with chopped scallions and mix well.

Assemble the sandwich by placing the fried chicken on a soft bun, slathering it with Korean barbecue sauce, and topping it with the kimchi slaw.

Equipment Needed

Spice Level:

Dietary

Allergens