Korean Fried Chicken Sandwich + Kimchi Mayo Recipe

Cooking Directions

• STEP 1.In a bowl, mix together flour, cornstarch, salt, and pepper. Dip chicken pieces in the flour mixture, then dip in beaten eggs, and coat with panko breadcrumbs.
• STEP 2.Heat oil in a deep fryer or large pot to 350°F. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch.
• STEP 3.In a small bowl, whisk together mayonnaise, kimchi juice, gochujang, and garlic powder to make the kimchi mayo.
• STEP 4.Spread the kimchi mayo on the buns. Place a piece of fried chicken on each bun and top with lettuce, sliced cucumber, and kimchi. Serve and enjoy!

Cooking Tips

• Make sure the oil is at the right temperature before frying the chicken to ensure a crispy exterior and fully cooked interior.
• You can adjust the spiciness of the kimchi mayo by adding more or less gochujang according to your preference.
• Feel free to add other toppings like pickles, sliced onions, or cheese to customize your sandwich.

Storage and Serving

• Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat the chicken, place it in a preheated oven at 350°F for about 10 minutes or until heated through.
• Serve the Korean Fried Chicken Sandwich with a side of fries or coleslaw for a complete meal.