Korean Fried Chicken Sandwich
Ingredients
Chicken
- 8 oz chicken thighs or breast
- 1.5 teaspoon sesame oil
- ¼ teaspoon white pepper
- 1 tablespoon honey
- ½ tablespoon chili flakes
- Salt, to taste
Dredging Mix
- ¼ cup potato starch
- ¼ cup flour
- ¼ tsp white pepper, see note 1
- Salt, to taste
Gochujang Glaze
- 2 tablespoons soy sauce
- 1 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 tablespoon brown sugar
- 1 clove garlic, minced
- 1 tablespoon gochujang
- 1 tablespoon ketchup
- 2 tablespoons water
Coleslaw
- ¼ cup coleslaw mix
- 1 scallion, finely chopped
- 1 tablespoon white vinegar
- 1 teaspoon sugar
- Salt, to taste
Wasabi Mayo
- ¼ cup mayo
- 1 tablespoon wasabi, I save the packets that come with take-out sushi
- Salt, to taste
Buns
- 2 sandwich buns
- 1 tablespoon butter, for toasting
Instructions
- Combine chicken with sesame oil, salt, white pepper, chili flakes, and honey. Marinate for 30 minutes.
- In a bowl, combine potato starch, flour, white pepper, and salt.
- Dredge the chicken in the flour mix until fully coated.
- Heat oil to 350°F (177°C) and fry the chicken for 3 minutes per side until golden and crispy. Let rest.
- In a pan, mix soy sauce, honey, sesame oil, vinegar, brown sugar, garlic, ketchup, gochujang, and water. Cook until thickened.
- Combine coleslaw, scallions, vinegar, sugar, and salt. Let sit for 30 minutes.
- Mix mayo, wasabi, and salt until smooth.
- Toast the buns with butter. Coat the chicken in the glaze.
- Spread wasabi mayo on the buns, add coleslaw, and top with the chicken.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made a lot of fried chicken sandwiches, but this Korean Fried Chicken Sandwich is hands down one of my favorites! The chicken is crispy on the outside, juicy on the inside, and coated in a sticky gochujang glaze that hits the perfect balance of sweet, spicy, and savory. The crunchy coleslaw and creamy wasabi mayo take it to the next level, adding freshness and acidity with every bite. Honestly, after making this once, you’ll never want to settle for a plain chicken sandwich again.
Why This Is My Go-To Chicken Sandwich (Even over Chik-Fil-A!)
I used to think nothing could beat a Chick-Fil-A sandwich until I made this. The crispy coating on the chicken still stays crunchy even after being coated in the sticky gochujang glaze, and that sweet & spicy balance is something you just can’t get from a fast-food sandwich. The coleslaw adds the perfect crunch, and the wasabi mayo gives it a creamy, slightly acidic kick that ties everything together. Honestly, after making this at home, I haven’t felt the need to hit the drive-thru!
This Isn’t Just Any Gochujang Glaze
I’ve made my fair share of gochujang glazes, but this one hits differently. The gochujang brings that deep, fermented spice, but the honey and brown sugar mellow it out just enough to let the savory notes from the soy sauce and garlic shine through. The way it thickens and sticks to the crispy chicken is what makes it special. It creates this glossy, flavorful coating that you’ll want to lick off your fingers.
What Makes Korean Fried Chicken Better?
The magic of Korean fried chicken lies in the double-frying technique, but this version skips that extra step and still delivers. Coating the chicken in a mix of potato starch and flour creates an ultra-crispy crust that holds up under the glaze. The balance of sweet and spicy in the gochujang glaze brings the whole sandwich together, giving you that signature Korean fried chicken flavor without the hassle of double frying.
