Korean Fried Chicken Sandwich
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Korean Fried Chicken Sandwich – a true street food star!
This recipe brings the perfect crunch, a spicy marinade, and the typical Korean explosion of flavors to your plate. Crispy fried chicken meets creamy aioli, flavorful Korean chicken sauce, and a fresh, aromatic coleslaw – served in a soft brioche bun. A must for everyone who loves Asian cuisine!
Ingredients
- 1 liter buttermilk
- 4 tsp onion powder
- 4 tsp garlic powder
- 4 tsp paprika powder
- 50 ml kimchi juice
- 4 pcs. boneless chicken thighs
- 100 g flour
- 100 g cornstarch
- 2 liters rapeseed oil
- 400 g Chinese cabbage
- 300 g red cabbage
- 2-3 stalks spring onions
- 1 pc. carrot
- 15 ml sesame oil
- 10 ml rice vinegar
- 20 ml lime juice
- 2 tsp black sesame
- 2 tsp white sesame
- 1 tsp celery seeds
- 100 ml crème fraîche
- 100 g kimchi
- 100 ml soy sauce
- 10 g brown sugar
- 10 ml sesame oil
- 2 tsp gochujang (Korean chili paste)
- 1 tsp grated ginger
- 1 tsp honey
- 4 brioche burger buns
- 100 ml aioli
Chicken Marinade
Breading
Korean Cole Slaw
Korean Chicken Sauce
preparation
Place the boneless chicken thighs (alternatively: chicken breast fillets) in the marinade made from buttermilk, onion, garlic and paprika powder, as well as kimchi juice. Ideally marinate overnight or for at least 3–4 hours and keep refrigerated.
For the Korean coleslaw, slice the Chinese cabbage, red cabbage, spring onions and carrot into fine strips and mix with the remaining coleslaw ingredients in a large bowl. Knead well for 2–3 minutes. Then let the coleslaw rest in the refrigerator for at least one hour to infuse.
For the Korean chicken sauce, combine soy sauce and brown sugar with sesame oil, ginger, honey and chili paste in a small saucepan. Simmer over medium heat for 8–10 minutes until a creamy consistency forms.
Fill the Petromax Kazan with 2 liters of rapeseed oil and place it with the lid on over an open fire. Make sure no oil drips into the fire, as this could cause a grease fire. Heat the oil to 170°C.
Take the chicken thighs directly from the buttermilk marinade and coat them thoroughly in a bowl of flour mixed with cornstarch.
Once the oil is hot, fry the breaded boneless chicken thighs for 5–6 minutes until golden brown and crispy. Then remove them from the Kazan and place them on a tray, pouring the Korean chicken sauce over them.
Serve on a brioche burger bun with a teaspoon of aioli on both the top and bottom bun, some coleslaw, and the Korean chicken.
Recipe video
https://www.instagram.com/reel/DFBBSB8NKVK/?utm_source=ig_web_copy_linkRecipe note
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