Pixicook
LoginGet Started
    HomeRecipesChickenCrispy Kimchi Chicken Sandwiches
    recipe image

    Crispy Kimchi Chicken Sandwiches

    clock-icon300 minutes
    author-image
    Author
    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
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Kimchi Juice, from a jar of kimchi

    0.25 fluid ounces

    Substitute chevron-down

    Buttermilk

    0.25 fluid ounces

    Substitute chevron-down

    Egg

    each

    Substitute chevron-down

    Garlic Clove, smashed

    each

    Substitute chevron-down

    Kosher Salt

    teaspoons

    Substitute chevron-down

    Soy Sauce

    0.25 fluid ounces

    Substitute chevron-down

    Gochugaru, Korean red chili flakes

    0 oz

    Substitute chevron-down

    Black Pepper, coarsely ground

    teaspoons

    Substitute chevron-down

    Chicken Thighs, boneless, skinless

    each

    Substitute chevron-down

    Kimchi, drained and roughly chopped

    cups

    Substitute chevron-down

    Mayonnaise

    0 oz

    Substitute chevron-down

    Vegetable Oil

    0.25 fluid ounces

    Substitute chevron-down

    Gochujang, Korean chili paste

    0 oz

    Substitute chevron-down

    Honey

    teaspoons

    Substitute chevron-down

    Apple Cider Vinegar

    teaspoons

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Black Sesame Seeds

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    0 oz

    Substitute chevron-down

    Cornstarch

    0 oz

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Garlic Powder

    teaspoons

    Substitute chevron-down

    Peanut Oil

    quarts

    Substitute chevron-down

    Soft Buns, toasted in butter

    each

    Substitute chevron-down

    Cabbage, finely shredded

    Substitute chevron-down

    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.


    Comments (0)

    Add your comment...

    Explore More Chicken recipes

    Explore More Collections

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Hearty Red Lentil Soup

    Easy Winter

    Cucumber Salad with Garlic ginger and soy

    Easy Salad