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Korean Fried Chicken Sandwich With Slaw and Sauce

Korean Fried Chicken Sandwich With Slaw and Sauce - Crispy, Saucy, and Seriously Satisfying

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 4 boneless, skinless chicken thighs (or 2 large breasts, halved horizontally)
  • Marinade: 1/2 cup buttermilk or plain yogurt, 1 tablespoon soy sauce, 1 teaspoon grated garlic, 1 teaspoon grated ginger, 1 teaspoon gochugaru (Korean chili flakes) or mild chili powder, pinch of salt
  • Dredge: 1/2 cup all-purpose flour, 1/2 cup potato starch or cornstarch, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Frying: Neutral oil (canola, peanut, or vegetable) for shallow frying
  • Sauce: 2 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 clove garlic (minced), 1 teaspoon grated ginger, 2 tablespoons water
  • Slaw: 2 cups shredded cabbage (mix of green and purple if you like), 1 small carrot (julienned), 2 scallions (thinly sliced), 2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, pinch of salt, sesame seeds
  • For Assembly: 4 brioche or potato buns, butter for toasting, sliced pickles (optional)

Instructions
 

  • Prep the chicken: Pat the chicken dry. If using breasts, slice them into thinner cutlets for even cooking. Lightly pound to an even thickness if needed.
  • Marinate: In a bowl, combine buttermilk (or yogurt), soy sauce, garlic, ginger, gochugaru, and a pinch of salt. Add the chicken, coat well, and refrigerate for at least 30 minutes (up to 8 hours for deeper flavor).
  • Make the slaw: In a large bowl, whisk mayo, rice vinegar, sesame oil, sugar, and a pinch of salt. Toss in cabbage, carrot, scallions, and sesame seeds. Taste and adjust seasoning. Chill until ready to build.
  • Whisk the sauce: Stir together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water. Set aside. It should be glossy and pourable; add a splash more water if too thick.
  • Mix the dredge: In a shallow dish, combine flour, potato starch, baking powder, salt, and pepper. This blend gives lift and a crisp bite.
  • Dredge the chicken: Remove a piece from the marinade, let excess drip off, and press into the dredge. Pack the coating on so it adheres. Place on a wire rack while you finish the rest.
  • Heat the oil: Pour 1/2 inch of neutral oil into a heavy skillet and heat to about 350°F (175°C). If you don’t have a thermometer, a small pinch of flour should sizzle on contact.
  • Fry in batches: Carefully lay in the chicken without crowding. Fry 3–4 minutes per side, until deeply golden and the internal temp reaches 165°F (74°C). Transfer to a clean rack to stay crisp.
  • Warm the sauce: In a small pan over low heat, simmer the sauce for 1–2 minutes until slightly thickened and shiny. Don’t boil hard; you want it sticky, not burnt.
  • Toss or drizzle: For saucy chicken, gently toss the fried pieces in the warm sauce to coat. For extra-crispy texture, drizzle a little sauce over the chicken on the bun and serve more on the side.
  • Toast the buns: Butter the cut sides and toast in a skillet until golden. This small step keeps the buns from getting soggy.
  • Assemble: Bun base, pickles if using, sauced chicken, a generous pile of slaw, then the top bun. Press gently to set everything in place.
  • Serve: Eat right away while the chicken is hot and the slaw is crisp. A few extra sesame seeds on top look great.