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Spicy Fried Chicken Sandwiches
KFC's got nothing on these! The best fried chicken sandwiches with a spicy sauce, kimchi slaw and quick korean pickles on a brioche bun. Heaven! -@jennygoycochea

Recipe

Prep time 30mins
Cook time 10mins
Yield: Serves or Makes 4 sandwiches
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For the Fried Chicken

ingredients

  • 2 large boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 egg
  • 1 tablespoon fish sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon sriracha
  • 1 cup all purpose flour
  • 1/4 cup potato starch
  • 1 tablespoon gochugaru
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 2 teaspoons kosher salt
  • 4 toasted with butter brioche buns
  • Canola oil, or frying

To Make the Fried Chicken

Method

  • Step 1

    Using a flat meat tenderizer, gently pound the thicker part of the chicken out so that the breast is uniform thickness. Cut the chicken in half. Repeat with the other breast. Whisk together the buttermilk, egg, fish sauce, sriracha and ginger together and pour the mixture into a gallon ziplock bag with the chicken. Marinate for 2-8 hours.

  • Step 2

    In a separate gallon ziplock bag, add the flour, potato starch, gochugaru, ginger, garlic and salt. Shake to mix the ingredients together well. After the chicken is done marinating, transfer the chicken pieces to the flour, allowing any excess buttermilk to drain off. Seal the bag and shake really well to coat all the chicken pieces in flour.

  • Step 3

    Heat at least 2-3" of canola oil in a heavy bottomed pot or dutch oven to 360 degrees F. Gently lower 2 pieces of chicken into the oil and fry for about 7 minutes, flipping once, until deeply golden brown and a probe thermometer registers 165 degrees F. Transfer chicken to a wire rack set over a baking sheet. Repeat with the other two pieces. While the chicken is still warm, drizzle or brush the sauce liberally all over the chicken. Assemble the chicken on toasted buns with kimchi slaw and korean pickles.

For the Spicy Chicken Sauce

ingredients

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 2 tablespoons gochujang paste
  • 1 tablespoon gochugaru
  • 1 tablespoon grated ginger
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 1/3 cup hot water

To Make the Spicy Chicken Sauce

Method

  • Step 1

    Combine all the ingredients in a nonstick skillet and simmer until thickened slightly to the consistency of a glaze. Set aside.

For the Kimchi Slaw

ingredients

  • 4 cups finely shredded green cabbage
  • 1 sliced jalapeno pepper
  • 1 cup chopped kimchi
  • 3 sliced scallions
  • 1/2 cup kewpie mayonnaise
  • 2 tablespoons rice wine vinegar
  • 1/2 teaspoon kosher salt

For the Kimchi Slaw

Method

  • Step 1

    Combine all the ingredients, cover, and chill until ready to use. Can be made 1 day in advance.

To Make the Spicy Quick Pickles

ingredients

  • 2 small sliced cucumbers
  • 1/3 cup rice wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon gochugaru
  • 1/2 teaspoon sesame oil

For the Spicy Quick Pickles

Method

  • Step 1

    Combine all the ingredients, cover, and chill until ready to use, Can be made 1 day in advance.

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