Korean Fried Chicken Sandwich Recipe

This crispy sticky Korean Fried Chicken Sandwich is made with boneless chicken thighs, spicy gochujang paste, and soft brioche buns and ready in 35 minutes. The shatteringly crisp crust gives way to tender meat soaked in a sweet and savory glaze. I have rarely felt more satisfied than when biting into this messy, flavor-packed meal right in my own kitchen.

Better Than Takeaway

I used to think recreating that signature shatteringly crisp crust at home was impossible without a commercial deep fryer. My early attempts always resulted in soggy breading that slid right off the meat.

The secret I learned is the double-fry method using potato starch instead of regular flour. It gives the chicken an incredibly sturdy shell that stands up perfectly to being tossed in the sticky gochujang sauce.

Jump to Recipe

Korean Fried Chicken Sandwich Ingredients

For the Chicken:

• 4 boneless skinless chicken thighs
• 1 cup potato starch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup buttermilk
• Vegetable oil for frying
• 4 brioche buns
• 1 cup shredded cabbage

For the Sauce:

• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated

How To Make Korean Fried Chicken Sandwich

1. Prepare the Chicken: Toss the chicken thighs in buttermilk, salt, and pepper, then coat them thoroughly in the potato starch.
2. Fry the Chicken: Heat vegetable oil to 350 F and fry the chicken for 5 to 6 minutes until pale golden, then remove and let rest for 5 minutes.
3. Make the Sauce: Whisk the gochujang, soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small saucepan over medium heat until bubbling and thickened.
4. Double Fry: Increase the oil temperature to 375 F and fry the chicken again for 2 to 3 minutes until deeply golden and crispy.
5. Glaze and Assemble: Toss the hot chicken in the gochujang sauce, place on toasted brioche buns, and top with shredded cabbage.

Recipe Tips

• Use potato starch: This is crucial for achieving that authentic, extra-crispy, glass-like crust that holds up to the sauce.
• Do not skip the double fry: The first fry cooks the meat, while the second fry removes excess moisture from the crust for maximum crunch.
• Toast the buns: A sturdy, toasted brioche bun prevents the sandwich from falling apart under the heavy, sticky sauce.

What To Serve With Korean Fried Chicken

A side of crispy french fries tossed in garlic powder and salt makes a great companion to this spicy sandwich. Quick pickled daikon radishes also help cut through the rich, heavy flavors of the gochujang glaze.

How To Store

Store leftover fried chicken and buns separately in airtight containers in the fridge for up to 3 days. Reheat the chicken in an air fryer at 375 F for 5 minutes to revive the crispy coating before assembling.

FAQs

• Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts, but pound them to an even thickness so they cook uniformly without drying out.
• How spicy is gochujang? Gochujang has a moderate, savory heat rather than an aggressive burn, but you can add a little honey to tone it down if preferred.
• Can I air fry the chicken? Air frying works well if you spray the coated chicken generously with oil, cooking at 380 F for 15 minutes, flipping halfway.

Nutrition

• Calories: 650 kcal
• Total Fat: 28g
• Saturated Fat: 5g
• Cholesterol: 135mg
• Sodium: 1100mg
• Total Carbohydrate: 65g
• Protein: 32g

Try More Recipes:

• Fried Chicken Thigh Sandwich Recipe
• Thai Fried Chicken Sandwich Recipe
• Crispy Fried Chicken Sandwich Recipe