Korean Fried Chicken Sandwich
The ultimate chicken sandwich features crispy fried chicken coated in a sweet and spicy gochujang glaze, served with crunchy coleslaw and creamy wasabi mayo on a toasted bun. Don’t be daunted by the ingredient list. You'll likely have these items in your pantry. Watch me make a Korean Fried Chicken Sandwich
Servings: 2 servings
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
(1) Black pepper works as a great substitute
Nutrition
Calories: 680kcal | Carbohydrates: 51g | Protein: 23g | Fat: 41g