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.
300 minutes
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.
Kimchi Juice, from a jar of kimchi
0.25 fluid ounces
0.25 fluid ounces
each
Garlic Clove, smashed
each
teaspoons
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
0 oz
0.25 fluid ounces
Gochujang, Korean chili paste
0 oz
teaspoons
teaspoons
teaspoons
teaspoons
0 oz
teaspoons
teaspoons
quarts
Soft Buns, toasted in butter
each
Cabbage, finely shredded
Dill Pickles, sliced
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.
For a vegetarian option, use firm tofu slices, press them to remove excess water, and then bread and fry them until crispy.
Use a thin pork cutlet, coat it in panko breadcrumbs, and fry it for a Japanese twist.
A sesame-topped brioche bun can add a subtle sweetness and an aromatic touch to the sandwich.
Add a squeeze of lime and a teaspoon of honey to the gochujang mayo to balance the spiciness with tangy sweetness.
Opt for a firm white fish fillet, bread, and fry it to create a seafood version of the sandwich.
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.
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.
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.
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.
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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