I want to share my recipe for a Korean Fried Chicken Sandwich.
So if you know anything about me, you’ll know that I am not a cook, a chef, or whatever. I just like food. We won’t even get into the word “foodie.” That’s for another day, and worthy of its own rant.
I wrote this Korean Fried Chicken Sandwich recipe because I really love chicken sandwiches. I usually buy them from Chick-Fil-A or Popeye’s. I don’t want to get into the debate about which one is better because honestly, I love them both.
I really love this recipe for three reasons:
- It’s easy to make.
- It tasted damn good.
- It was the best guess of what I thought this should taste like.
This item is something my friends and I commonly order and drool over on Instagram. I recently had the pleasure of driving out to Palm Springs with some friends and brought this out for a lunch on one of those days.
This is very easy to make, and don’t get scared about the deep-frying part. I promise it’s easy. Most of the items should be in your kitchen with the exception of the gochujang paste and the gochugaru (you can substitute with regular red chili flakes, too, but I like to be somewhat authentic).
The other thing to note is that you can scale any of the seasonings to your taste (except the gochujang because it’s the base). Something very important for you to note: you should marinate this bad boy for at least 2 days, but ideally 4. I don’t know the science behind it. I just know it works.
Have you had a Korean Fried Chicken Sandwich? Have you made this one? Leave a comment!
KOREAN FRIED CHICKEN SANDWICH
For The Marinade
- 8 Fillets: Boneless Skinless Chicken Thighs
- 1 Cup: Gochujang Paste
- 4 Tbs.: Soy Sauce
- 2 Tbs.: Simple Syrup or Sugar
- 2 Tbs.: Grated Ginger (or ginger powder)
- 4 Tbs: Minced Garlic
- 2 Tbs: Onion Powder
- 1 Tbs: Black Pepper
- 2 Tbs.: Red Chili Flakes (or Gochugaru)
- 4 Tbs: Sesame Oil
For The Cook
- 3 Cups: Rice Flour
- 3 Cups: All-Purpose Flour
- Peanut Oil for Deep Fry
For The Finish
- Potato Hamburger Buns
- Dill Pickles or Dill Relish (to taste)
Place all the marinade ingredients one-by-one (except for the chicken) into a large mixing bowl, and combine with a whisk. Separately, wash and pat dry the chicken thighs. When dry, put the chicken into a large ziplock bag, and pour marinade all over the chicken. Coat properly. Let chicken marinate in the back of your refrigerator for four days.
Pre-heat your peanut oil to 350 degrees. In a baking tray, combine the rice flour and all purpose flour. Dredge the chicken thighs completely and deep fry until a deep golden color (about 4 minutes). Let dry on a plate lined with paper towels. Place chicken thigh on a bun and top with pickles or dill relish.