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Crispy Kimchi Chicken Sandwiches

clock-icon300 minutes
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Pixicook editorial team

Savor the fusion of Korean flavors in this sandwich, featuring kimchi-brined chicken that's fried to perfection and layered in a soft bun with tangy kimchi mayo.

Ingredients for Crispy Kimchi Chicken Sandwiches

units in
USchevron
serves
6 peoplechevron

Kimchi Juice, from a jar of kimchi

0.25 fluid ounces

Buttermilk

0.25 fluid ounces

Egg

each

Garlic Clove, smashed

each

Kosher Salt

teaspoons

Soy Sauce

0.25 fluid ounces

Gochugaru, Korean red chili flakes

0 oz

Black Pepper, coarsely ground

teaspoons

Chicken Thighs, boneless, skinless

each

Kimchi, drained and roughly chopped

cups

Vegetable Oil

0.25 fluid ounces

Gochujang, Korean chili paste

0 oz

Honey

teaspoons

Sugar

teaspoons

Baking Powder

teaspoons

Garlic Powder

teaspoons

Peanut Oil

quarts

Soft Buns, toasted in butter

each

Cabbage, finely shredded

Dill Pickles, sliced

How to Make Crispy Kimchi Chicken Sandwiches

1. Brining the Chicken

In a large bowl, whisk together kimchi juice, buttermilk, egg, smashed garlic, kosher salt, soy sauce, gochugaru, and black pepper. Submerge the chicken thighs, ensuring they're well-coated. Seal in a zipper-lock freezer bag and refrigerate 4-24 hours, flipping occasionally.

2. Making Kimchi Mayonnaise

Squeeze excess moisture from kimchi using a kitchen towel. Blend with mayonnaise until it reaches a tartar sauce-like consistency. Chill until needed.

3. Creating the Sauce

Warm oil, garlic, gochugaru, and black pepper in a saucepan until aromatic. Strain and cool. Blend gochujang, honey, vinegar, and soy sauce, adding water for consistency. Emulsify with chili oil. Chill.

4. Preparing the Spice Mix

Stir together gochugaru, black pepper, sugar, sesame seeds, and salt. Set aside.

5. Mixing the Dredge

Whisk flour, cornstarch, baking powder, gochugaru, black pepper, sesame seeds, garlic powder, and salt in a bowl. Cover and set aside.

6. Frying the Chicken

Heat peanut oil to 325°F (163°C) in a wok or Dutch oven. Mix 3 tablespoons of brine into dredge. Coat each chicken thigh, shaking off excess flour, then place on a wire rack. Maintain oil at 275-300°F (135-149°C). Fry chicken until golden brown on each side and internal temperature reaches 160°F (71°C). Place on a rack.

7. Assembling the Sandwiches

Spread kimchi mayo on buns. Layer with cabbage, pickles, sauce-brushed chicken, and a sprinkle of spice mixture. Serve immediately.

Variations

Crispy Tofu Kimchi Sandwich

For a vegetarian option, use firm tofu slices, press them to remove excess water, and then bread and fry them until crispy.

Pork Katsu Kimchi Sandwich

Use a thin pork cutlet, coat it in panko breadcrumbs, and fry it for a Japanese twist.

Brioche with Sesame

A sesame-topped brioche bun can add a subtle sweetness and an aromatic touch to the sandwich.

Gochujang Mayo Twist

Add a squeeze of lime and a teaspoon of honey to the gochujang mayo to balance the spiciness with tangy sweetness.

Fish Kimchi Burger

Opt for a firm white fish fillet, bread, and fry it to create a seafood version of the sandwich.

Pitfalls and tips

Brine Your Chicken

For extra juicy chicken, brine your chicken breasts or thighs in a mixture of buttermilk, salt, and a touch of sugar. Allow the chicken to brine for at least 1 hour, but preferably overnight for maximum flavor.

Double-Dredge for Extra Crispiness

Dredge your chicken in seasoned flour mixed with cornstarch, dip it back into the buttermilk, and dredge again for a thick, crunchy exterior that holds up well against the kimchi and sauce.

Use the Right Oil and Temperature

Fry with an oil that has a high smoke point, like canola or peanut oil, and maintain the temperature between 350-375°F for even cooking without burning.

Balanced Flavors

Mix chopped kimchi with mayonnaise to make a flavorful spread that balances the heat and acidity of the kimchi with the creaminess of the mayo.

Upgrade Your Bun

Use a soft, slightly sweet brioche or potato roll and toast it lightly to provide a crisp contrast and prevent sogginess.

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