Скачать или смотреть I Made The World’s BEST Chicken Sandwich (Korean Fried Chicken)

The Korean Fried Chicken Sandwich might just be THE GREATEST sandwich of all time. And you can make it right at home.

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RECIPE ⬇️

This makes enough sauce for approx. 4 sandwiches. Make 4 sandwiches or save the sauce and use later. I love drizzling the extra sauce on a chicken and rice bowl and topping with some green onions 🤤

🥘 Ingredients

SAUCE
1/4 cup gochujang
3 tbsp ketchup
2 tbsp mirin
2 tbsp soy sauce
2 tbsp honey
1 tbsp brown sugar
4 cloves garlic (grated)
1 ½ tbsp rice vinegar

CHICKEN
1 large chicken thigh
1 tbsp
1 cup buttermilk
1 whole egg
1 cup all purpose flour
3/4 cup cornstarch
1 tbsp salt, pepper, garlic powder, onion powder, & paprika (to season dredge)

SLAW
½ cup cabbage (shredded)
¼ cup carrots (grated or shredded)
1 bunch green onions (thinly sliced)
2 tbsp kewpie mayo
1 tbsp vinegar (or any acid you want)
Salt & pepper to taste


EVERYTHING ELSE
1 bun (potato or brioche works well)
1 tbsp butter (to toast bun)
Sliced pickles
3 cups of neutral oil

✍️ Instructions

Add the buttermilk, salt, and whole egg to a bowl and whisk until combined. Add your chicken thigh and cover in your brine. Cover the bowl with plastic wrap and brine in the fridge for at least 4 hours (ideally overnight).

When you’re ready to start cooking, combine all slaw ingredients in a bowl, mix, cover, and set in the fridge until you’re ready to use it.

Combine all sauce ingredients (except for grated garlic and rice vinegar) in a small sauce pot, whisk until combined, and heat over medium heat until the sugar is melted and it comes to a gentle simmer. Let simmer for 4-5 minutes. Kill the heat and grate in all of your garlic and add the rice vinegar. Whisk to combine and set aside.

Preheat your oil in a large pot over medium or medium high heat (it should be heated to around 350 Fahrenheit when you fry).

In a medium sized bowl add flour, cornstarch, and all of your seasonings and mix until combined. Drop your marinated chicken thighs in your dredge, press the flour down, and make sure you cover every part of the chicken with flour/cornstarch mix.

CAREFULLY lower the chicken in the preheated oil and shallow fry until golden brown and cooked through, flipping occasionally. About 6-8 minutes total (or until heated to an internal temp of 165 Fahrenheit).

Set on a cooling rack to drain, season immediately with a little salt, and toss in your sauce.

Toast your buns in butter over medium heat and build your sandwich: bottom toasted bun, slaw, sliced pickles, Korean fried chicken, a little more slaw, and your toasted top bun.

Enjoy :)
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