Name: Korean Fried Chicken Sandwich + Kimchi Mayo Recipe
Total time: 30 min
Yield: 6
Cuisine: Korean

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Level up your cooking game with a crispy, crackly korean fried chicken sandwich Kimchi juice + buttermilk brine, gochukaru + black sesame dredge, and a generous helping of kimchi mayo make it truly special. 

How to make Korean Fried Chicken Sandwich + Kimchi Mayo Recipe

The Subversive Table | Lis Lam

Crawler

Korean

<p>Level up your cooking game with a crispy, crackly korean fried chicken sandwich Kimchi juice + buttermilk brine, gochukaru + black sesame dredge, and a generous helping of kimchi mayo make it truly special. </p>

Buttermilk

Kimchi juice

6 boneless,  skinless chicken thighs

Flour

Gochukaru

Black sesame seeds

Salt

Mayonnaise

Kimchi,  chopped

Sriracha

Brioche buns

Sandwich pickles

Butter or gem lettuce leaves

Combine buttermilk and kimchi juice in glass food container. Add chicken thighs and mix until well combined. Cover and refrigerate for 8 hours or overnight.

step 1

Set up a deep frying station: place a cooling rack on top of a rimmed baking sheet, for transferring fried chicken. Clip a candy thermometer to a cast iron enameled dutch oven. Fill with 3 inches of oil (peanut or vegetable oil). Heat on medium high heat until 350f.

step 2

While the oil heats, add dredge ingredients to a medium bowl and whisk with a fork. To create craggy chunks of dredge, add 1-2 tbsp of the buttermilk brine to the flour mixture first and gently mix with your hands. The flour will take on a chunkier texture this way. Remove chicken thighs from brine. Dredge both sides with flour mixture. Gently add dredged chicken to hot oil (when it reaches 350f), making sure not to overcrowd the pan.

step 3

Fry chicken thighs in batches, until cooked through, about 6-8 minutes total. Flip the chicken about halfway through. When finished, they should be golden and crispy looking. Remove from the hot oil and transfer to the cooling rack.

step 4

Optional but high recommended: after the chicken thighs have been fried, fry a 2nd time for 1-2 minutes each. That extra frying time will ensure the crispiest, crackly chicken!

step 5

Mix ingredients in a bowl and set aside. This can be made ahead of time, up to 1 day in advance.

step 6

Toast brioche buns and add kimchi mayo to both top and bottom buns. Assemble sandwich, starting from the bottom: brioche bun with kimchi mayo, pickle, fried chicken, lettuce, top bun with kimchi mayo. Serve with additional kimchi mayo on the side.

step 7

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