We’ve always been fans of the bold flavors in Korean fried chicken, and this sandwich takes it to the next level with its crispy bite and spicy kick. It’s a fun fusion that blends traditional Korean spices with the comfort of a hearty sandwich making it a must-try for food lovers everywhere.
Originating from Korea’s bustling street food scene this recipe amps up the classic fried chicken by tucking it into soft buns with fresh toppings. We’re excited to share our take on this crowd-pleaser that’s simple to make yet packed with authentic taste.
Ingredients
In our Korean Fried Chicken Sandwich recipe, we gather fresh, high-quality ingredients that blend the spicy, crispy essence of Korean street food with the satisfying structure of a classic sandwich. Below, we list the ingredients in the order they are used, from preparing the chicken to assembling the final dish. We’ve noted any necessary prep specifics for accuracy and ease.
Chicken and Marinade
- 1 lb boneless chicken thighs, cut into 1-inch strips for even frying and maximum crispiness
- 2 tablespoons soy sauce, for marinating to infuse umami flavors
- 1 tablespoon minced garlic, freshly minced for a pungent kick
- 1 teaspoon grated fresh ginger, grated just before use to preserve its zesty aroma
Coating and Frying
- 1 cup all-purpose flour, sifted to ensure a light, airy batter
- 1/2 cup cornstarch, mixed with flour for extra crunch in the fried chicken
- 2 large eggs, beaten until smooth for a golden coating
- Vegetable oil, enough to fill a deep fryer or pot to 2 inches, heated to 350°F for optimal frying
Sauce
- 3 tablespoons gochujang (Korean chili paste), stirred for a spicy, fermented heat
- 2 tablespoons honey, for balancing the sauce with natural sweetness
- 1 tablespoon rice vinegar, added for a tangy acidity
- 1 teaspoon sesame oil, toasted for a nutty finish
Sandwich Assembly
- 4 soft brioche buns, toasted lightly for a fluffy base
- 1 cup shredded cabbage, for a crisp, fresh slaw topping
- 1/2 cup sliced pickles, for added tang and texture
- Fresh cilantro leaves, a handful for a herbaceous garnish
This selection ensures our Korean Fried Chicken Sandwich delivers bold flavors and a perfect crunch, making it a go-to for your next meal.
Tools and Equipment
To bring our Korean Fried Chicken Sandwich to life, we rely on a selection of essential tools and equipment that ensure precision, safety, and efficiency during preparation. Building on the ingredients we’ve outlined, these items help us achieve that perfect crispy texture and flavorful assembly without any hitches.
Essential Tools List
We categorize our tools based on the key stages of the recipe—preparation, frying, and assembly—to make it straightforward for you to gather what you need.
- Preparation Tools:
- Cutting board and sharp chef’s knife: These are crucial for slicing boneless chicken thighs and chopping garlic, ginger, and vegetables like cabbage and cilantro. We recommend a sturdy wooden or plastic board to handle the fresh ingredients safely.
- Mixing bowls (medium and large): Use these for marinating the chicken in soy sauce and other seasonings, and for whisking together the gochujang-based sauce. Opt for glass or stainless steel bowls to avoid any flavor absorption.
- Frying Equipment:
- Deep fryer or heavy-bottomed pot (at least 4 quarts): This is key for achieving the crispy coating on our chicken using flour and cornstarch mixture. If using a pot, pair it with a candy thermometer to maintain oil temperature between 350°F and 375°F for optimal frying—ensuring even cooking and that signature Korean street food crunch.
- Slotted spoon or spider strainer: Essential for safely removing fried chicken from hot oil, allowing excess oil to drain and keeping our sandwich from becoming greasy.
- Tongs: We use these for flipping chicken pieces during frying to promote even browning and prevent splatters.
- Assembly and Serving Tools:
- Toaster or oven: Perfect for toasting brioche buns to add a warm, soft contrast to the spicy chicken. We suggest setting it to medium heat for 2-3 minutes.
- Platter or serving plates: These help in arranging the assembled sandwiches with toppings like shredded cabbage, pickles, and fresh cilantro for an appealing presentation.
| Tool/Equipment | Primary Use | Specific Requirements |
|---|---|---|
| Cutting board and knife | Chopping ingredients | Sharp chef’s knife; non-slip board |
| Mixing bowls | Marinating and mixing sauces | Medium and large sizes; glass or stainless steel |
| Deep fryer or pot | Frying chicken | 4+ quarts; use with thermometer for 350°F-375°F oil |
| Slotted spoon or strainer | Draining fried food | Heat-resistant handle |
| Tongs | Handling food during frying | Long handles for safety |
| Toaster or oven | Toasting buns | Medium heat for 2-3 minutes |
Instructions
We guide you through creating our irresistible Korean Fried Chicken Sandwich with precise, step-by-step directions that deliver crispy textures and bold spicy flavors. Using the ingredients and tools we’ve outlined, let’s achieve that perfect fusion of Korean street food in a handheld delight.
Prep
Before we dive into cooking, we prepare our ingredients to ensure maximum flavor infusion and efficiency. Start by gathering all items from our ingredients list.
- Marinate the chicken: In a large mixing bowl, combine 1 pound of boneless chicken thighs (cut into 1-inch pieces), 1/4 cup soy sauce, 2 minced garlic cloves, 1 tablespoon grated ginger, and 1 tablespoon gochujang for a spicy base. Toss thoroughly to coat each piece evenly, then cover and refrigerate for at least 30 minutes to let the flavors penetrate the meat.
- Prepare the coating: In a separate shallow bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon salt, and 1/2 teaspoon black pepper. This mixture ensures a crispy, golden exterior that contrasts beautifully with the tender chicken inside.
- Chop the toppings: Using a sharp chef’s knife and cutting board, shred 2 cups of fresh cabbage, slice 1/2 cup pickles into thin rounds, and roughly chop 1/4 cup fresh cilantro. These elements add crunchy freshness and balance the sandwich’s heat.
Cook
Now we focus on frying the chicken and crafting the sauce to achieve that signature irresistible crispiness and tangy glaze.
- Fry the chicken: Heat 2 cups of vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (use a thermometer for accuracy). Remove chicken from the marinade, dredge each piece in the flour mixture, and shake off excess. Carefully add the coated chicken to the hot oil in batches using tongs, frying for 6-8 minutes until golden brown and crispy. Transfer to a wire rack to drain, ensuring the pieces stay perfectly crunchy.
- Make the sauce: In a small saucepan over medium heat, whisk together 1/4 cup gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Simmer for 2-3 minutes until thickened, stirring constantly for a sweet-spicy glaze that coats the chicken beautifully. If tracking nutritional stats, here’s a quick overview in a markdown table:
| Component | Calories per Serving | Key Nutrients |
|---|---|---|
| Gochujang Sauce | 50 | High in capsaicin for heat |
| Fried Chicken | 300 | Protein-rich (20g per 100g) |
Assemble
Finally, we bring everything together for a sandwich that boasts vibrant layers of texture and taste, ready to impress.
- Toast the buns: Preheat your oven or toaster to 350°F and warm 4 brioche buns for 2-3 minutes until lightly golden, creating a soft, pillowy base that holds the fillings securely.
- Build the sandwich: On the bottom bun, layer 1/2 cup shredded cabbage for crunch, add 3-4 pieces of fried chicken, drizzle with the prepared sauce, and top with sliced pickles and chopped cilantro. Place the top bun on and press gently to meld the flavors into a harmonious, spicy bite.
- Serve immediately: Arrange the sandwiches on a plate, ensuring each one delivers a satisfying mix of crispy chicken, tangy sauce, and fresh toppings for the ultimate experience.
Make-Ahead Instructions
To streamline our Korean Fried Chicken Sandwich preparation while preserving its crispy texture and spicy kick, we can handle several components ahead of time. This approach allows us to focus on frying and assembly when ready to serve, ensuring the sandwich retains its vibrant flavors and satisfying crunch.
Preparing the Chicken Marinade
We recommend marinating the chicken up to 24 hours in advance to deepen its bold, savory notes from soy sauce, garlic, and ginger. Follow these steps:
- In a large mixing bowl, combine 1 pound of boneless chicken thighs with ¼ cup soy sauce, 2 minced garlic cloves, and 1 tablespoon grated ginger.
- Cover the bowl tightly with plastic wrap and refrigerate for 1 to 24 hours. This infuses the chicken with rich, aromatic flavors that enhance the overall sandwich experience.
- When ready to use, remove the chicken from the fridge and let it sit at room temperature for 15 minutes before coating and frying.
Making the Sauce in Advance
Our sweet-spicy sauce, featuring gochujang as the star ingredient, can be prepared a day ahead for maximum flavor development.
- Whisk together 2 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil in a small saucepan.
- Heat over medium until it simmers, then cool completely and transfer to an airtight container. Store in the refrigerator for up to 3 days.
- Reheat gently before tossing with the fried chicken to restore its glossy sheen and fiery zest.
Prepping Toppings and Buns
Fresh toppings add a crisp contrast to the sandwich, so we can chop and store them ahead without losing quality.
- Shred 2 cups of cabbage and slice pickles thinly, then place them in separate airtight containers in the fridge for up to 2 days.
- For the buns, toast 4 brioche buns in advance and let them cool fully before storing in a zip-top bag at room temperature for up to 1 day.
- Gather fresh cilantro and other herbs just before assembly to maintain their vibrant, herbaceous aroma.
Frying the Chicken Ahead
While frying yields the best results when fresh, we can prepare the chicken in advance with proper storage and reheating.
- Fry the coated chicken as outlined in our step-by-step instructions, then cool on a wire rack.
- Store in an airtight container in the refrigerator for up to 12 hours or freeze for up to 1 month.
- To reheat, bake in a 400°F oven for 10-15 minutes until crispy again, ensuring the golden exterior regains its satisfying crunch without sogginess.
For optimal results, we advise against full sandwich assembly more than 30 minutes ahead, as the bun may soften and diminish the textural contrast. Always use these make-ahead strategies to keep our Korean Fried Chicken Sandwich quick, flavorful, and ready for any occasion.
Conclusion
We’ve loved sharing this Korean Fried Chicken Sandwich recipe, as it’s a fantastic way to bring bold, global flavors into your kitchen. It’s not just a meal—it’s an adventure that combines crispy textures with spicy-sweet notes for an unforgettable bite.
Try tweaking it to suit your tastes, and you’ll see why it’s become one of our go-to favorites for quick, crowd-pleasing dinners. Whether you’re hosting or enjoying a solo treat, this sandwich delivers excitement every time.
Frequently Asked Questions
What is a Korean Fried Chicken Sandwich?
A Korean Fried Chicken Sandwich is a delicious fusion dish that combines crispy Korean-style fried chicken with a hearty sandwich format. It features spicy, flavorful chicken served in soft buns with fresh toppings like shredded cabbage and pickles, inspired by Korea’s street food culture for a bold, satisfying meal.
What ingredients are needed for the Korean Fried Chicken Sandwich?
Key ingredients include boneless chicken thighs, soy sauce, garlic, ginger, flour, cornstarch for coating, gochujang, honey, rice vinegar, and sesame oil for the sauce. For assembly, use toasted brioche buns, shredded cabbage, pickles, and fresh cilantro. Focus on fresh, high-quality items to enhance the spicy and crispy flavors.
What tools are required to make this sandwich?
You’ll need a cutting board and sharp knife for prep, mixing bowls for marinating and sauces, a deep fryer or heavy-bottomed pot for frying, a slotted spoon and tongs for handling chicken, and a toaster or oven for buns. These tools ensure safety, efficiency, and perfect results.
How do I prepare the Korean Fried Chicken Sandwich?
Start by marinating chicken with soy sauce, garlic, and ginger. Coat in flour and cornstarch, then fry until crispy. Make a sauce with gochujang, honey, rice vinegar, and sesame oil. Toast buns and assemble with fried chicken, shredded cabbage, pickles, and cilantro for a flavorful bite.
Can I make the Korean Fried Chicken Sandwich ahead of time?
Yes, marinate chicken up to 24 hours in advance and prepare the sauce a day ahead for better flavor. Chop toppings and store in the fridge. Fry chicken fresh for optimal crunch, or reheat pre-fried pieces, but assemble and serve immediately for the best texture and taste.
Why should I try this Korean Fried Chicken Sandwich recipe?
This recipe elevates classic fried chicken with Korean spices and sandwich convenience, offering a crispy, spicy kick that’s easy to make at home. It’s perfect for food enthusiasts seeking a flavorful, fusion meal that’s customizable and ideal for casual gatherings or quick dinners.