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.
Table of Contents
Korean Fried Chicken Sandwich That Beats Any Drive-Thru
This sandwich has it all: ultra-crispy chicken, sticky sweet-and-spicy gochujang glaze, crunchy coleslaw, and a creamy wasabi mayo that ties everything together. It’s inspired by Korean fried chicken but packed into a handheld sandwich that delivers bold flavor in every bite. If you’ve ever loved a fast food chicken sandwich, this one will completely ruin the others for you (in the best way).
What Makes This Sandwich So Good
This isn’t your basic chicken sandwich. The chicken is marinated with sesame oil, chili flakes, and honey before getting dredged and fried to a golden crisp. Then it’s coated in a gochujang glaze that’s sticky, savory, and perfectly balanced with sweetness and tang. Add a pile of crunchy vinegar coleslaw and a swipe of wasabi mayo on toasted buns and it’s a total flavor bomb.
Ingredients for Korean Fried Chicken Sandwich
Chicken
8 oz chicken thighs or breast
1½ teaspoons 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 teaspoon white pepper
Salt, to taste
Gochujang Glaze
- 2 tablespoons soy sauce
- 1 tablespoon 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
How to Make Korean Fried Chicken Sandwich
Step-by-Step Breakdown
Start by marinating the chicken in sesame oil, white pepper, honey, chili flakes, and salt for at least 30 minutes. Meanwhile, prep the dredging mix by combining potato starch, flour, white pepper, and salt in a bowl.
Heat oil to 350°F (177°C). Dredge the marinated chicken in the flour mixture and fry for 3 minutes per side until golden and crispy. Let rest on a wire rack.
In a small saucepan, combine all glaze ingredients and simmer over medium heat until thick and glossy. Coat the fried chicken in the glaze right before assembling.
While the chicken is frying, toss together the coleslaw with scallions, vinegar, sugar, and salt. Mix up the wasabi mayo in a separate bowl until smooth and creamy.
Toast your sandwich buns in a pan with butter until golden. Spread wasabi mayo on both buns, layer on the coleslaw, and top with the glazed chicken. Sandwich together and enjoy immediately.
Tips and Variations
• Don’t skip the marinating step! it adds flavor and tenderness to the chicken.
• For extra crunch, double fry the chicken by letting it rest for 5 minutes after the first fry, then frying again for 1 minute.
• You can adjust the heat of the glaze by using more or less gochujang.
• Try it on a brioche bun for a richer flavor.
• Swap out wasabi for horseradish or sriracha if you want a different kind of heat.
Frequently Asked Questions
Can I bake the chicken instead of frying?
Yes, while it won’t be as crispy, you can bake the dredged chicken on a wire rack at 425°F (220°C) for about 20–25 minutes. Spray with oil for better browning.
How spicy is the glaze?
It has a mild to moderate kick depending on your gochujang. You can tone it down by using less chili flakes or gochujang.
Can I make the components ahead of time?
Absolutely. The slaw and mayo can be made a day ahead, and the glaze can be reheated. Fry the chicken fresh for best texture, but you can reheat it in the oven if needed.
Is there a vegetarian version?
Try swapping the chicken with crispy tofu or fried cauliflower and follow the same glaze and slaw recipe. It’ll still hit all the flavor notes.
What can I serve this with?
Fries, a side salad, or even a cup of miso soup make great pairings. You can also serve it alongside pickled daikon or kimchi for extra brightness.
You Might Also Like
Craving more sweet and sticky flavors? Try my Honey Butter Chicken Tenders for that same crispy satisfaction.
Looking for a good side dish for this? My fries from my Asian Steak Frites are crunchy and delicious.
Want an easier version of Korean fried chicken? My Soy Garlic Glazed Chicken skips the sandwich but delivers on flavor!
