Korean Fried Chicken Sandwich With Gochujang Mayo

Chloe Helling
by Chloe Helling
4 Servings
1 hr 15 min

This Korean fried chicken sandwich is SEXY. Crispy, crunchy fried chicken drenched with a sticky, spicy, and sweet glaze, next to some Asian pickled veggies, and all sandwiched between two fluffy, soft pieces of potato bread. Oh and did I mention the gochujang mayo?! I´m not drooling, you´re drooling! THIS IS EVERYTHING!


Did you know there are more fried chicken vendors in South Korea than there are McDonald´s in the ENTIRE world?! For more on the crazy story of how fried chicken came to be so popular in Korea click page!

Korean Fried Chicken Sandwich With Gochujang Mayo
Recipe details
  • 4  Servings
  • Prep time: 1 Hours Cook time: 15 Minutes Total time: 1 hr 15 min
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Ingredients
Korean Fried Chicken
  • 2 Chicken Breasts (filleted and cut into halfs, for a total of 8 pieces)
  • 1 cup buttermilk
  • 2 tsp gochujang
  • 2 1/2 cups flour
  • 2 tsp gochugaru (or chili powder)
  • 2 tsp salt
  • 4 cups vegetable oil (for frying)
Sticky, Spicy, Sweet, Glaze
  • 3 tbsp butter
  • 2 tsp gochujang
  • 1 tsp honey
  • 1/8 tsp salt
Gochujang Mayo
  • 3 tbsp mayo
  • 1 tbsp gochujang
Korean Quick Pickled Veg
  • 1 cucumber julienned
  • 1 carrot julienned
  • 1/4 cup shredded red cabbage
  • 1/2 cup rice wine vinegar (white vinegar also works, just add one teaspoon more of sugar)
  • 1 tsp sugar
  • 1 tsp red pepper flakes
Other
  • potato buns for serving
Instructions
For Fried Chicken with Sticky Glaze
Mix the chicken with the buttermilk and gochujang in a glass dish and leave to marinate in the fridge at least 2 hours and up to 24 for maximum tenderness
Once marinated, prepare a bowl for the flour, gochugaru, and salt, mix together.
Next, using one hand for wet ingrendients and the other for dry, dip the chicken into the flour mixture and fully coat the peice with flour. Then, return it to the buttermilk mixture and fully coat it. Finally, coat the piece of chicken again with flour. Once fully coated leave to rest on a drying rack while you finish the rest of the pieces (the longer you let them rest the more the crispy crust with stick to the chicken)
Heat up the oil to 350 degrees farenheit in a large deep pot. If you don't have a thermometer just drop in a small sprinkle of flour and make sure it starts bubbling immediatley.
Once the oil has come to temperature, we can begin frying (in batches to avoid dropping the oil temperature). Drop 4 pieces in to cook 3-4 minutes (the pieces do not need to be fully cooked at this point as they will continue to cook in the second round of frying). Remove and drain on a plate lined with a paper towel. Cook second batch. Drain on fresh paper towels.
Prepare the glaze. Melt butter in a skillet on high heat with gochujang, honey, and salt. Once it is bubbly and stick drizzle over the freshly fried chicken and serve immediatly!
For Gochujang Mayo
Mix gochujang and mayo together in a small bowl, easy as that!
For Korean Quick Pickled Veg
Mix juilenned veggies and other ingredients together well in a bowl and allow to sit a room temperature for about 1 hour.
Assembly
Smear some gochujang mayo on on side of the toasted potato bun, then add a piece of glazed chicken, top with pickled veg, and smush together with the top of the potato bun
shove into your face!
Chloe Helling
Want more details about this and other recipes? Check out more here!
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