Korean Fried Chicken Sandwich
Crispy double-fried Korean chicken thighs with a sweet-spicy gochujang glaze, pickled daikon, and cool sriracha mayo on a soft brioche bun. Restaurant-quality fried chicken that's golden and juicy inside with a shatteringly crisp exterior.
- Total time
- 45 min
- Servings
- 2
- Calories
- 742
- Protein
- 48g
Ingredients
- 4 thighs boneless skinless chicken thighs
- ¾ cup all-purpose flour
- ½ cup cornstarch
- 1.5 teaspoons kosher salt
- ¾ teaspoon black pepper
- ¾ teaspoon garlic powder
- ½ teaspoon gochugaru (Korean red chili flakes)
- ¾ cup ice water
- 4 cups vegetable oil for frying
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- ½ teaspoon sesame oil
- 2 cloves garlic cloves, minced
- ½ cup mayonnaise
- 2 tablespoons sriracha
- ½ teaspoon fresh lime juice
- 2 buns brioche buns
- ½ cup pickled daikon and carrot (see note)
- ¼ cup fresh cilantro leaves
- 2 scallions scallions, thinly sliced
Instructions
- 1
Pat 4 boneless skinless chicken thighs completely dry with paper towels — removing surface moisture ensures a crispy crust when frying. Season both sides generously with a pinch of kosher salt and black pepper, then set on a plate.
- 2
In a small bowl, whisk together 0.75 cup all-purpose flour, 0.5 cup cornstarch, 1.5 teaspoons kosher salt, 0.75 teaspoon black pepper, 0.75 teaspoon garlic powder, and 0.5 teaspoon gochugaru. This dry mixture will be your coating base.
- 3
In a separate shallow bowl, slowly whisk 0.75 cup ice water into the flour mixture until you reach the consistency of thick pancake batter — there should be small lumps remaining. The ice-cold water keeps the coating crispy during frying.
- 4
Make the gochujang glaze: in a small saucepan, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 0.5 teaspoon sesame oil, and 2 minced garlic cloves. Set aside at room temperature — do not cook the glaze yet.
- 5
In a small bowl, stir together 0.5 cup mayonnaise, 2 tablespoons sriracha, and 0.5 teaspoon fresh lime juice. Taste and adjust heat level with more sriracha if you like it spicier. Set the sriracha mayo aside.
- 6
Pour 4 cups vegetable oil into a heavy-bottomed Dutch oven or 4-quart pot. Clip an instant-read thermometer to the side of the pot and heat the oil over medium-high heat to 325°F. This initial lower temperature cooks the chicken through without burning the exterior.
- 7
Working with 2 chicken thighs at a time, dip each into the batter, coating completely but letting excess drip back into the bowl for 2 seconds. Gently place into the 325°F oil — it should sizzle immediately but not aggressively. Fry for 12-14 minutes, turning halfway through, until the internal temperature reaches 160°F on an instant-read thermometer when inserted into the thickest part.
- 8
Transfer the first batch to a wire rack set over a paper towel-lined baking sheet. Repeat step 7 with the remaining 2 chicken thighs. Let the oil return to 325°F between batches — this takes about 2-3 minutes.
- 9
Increase the oil temperature to 375°F — this higher heat will create an ultra-crispy, shatteringly golden exterior. Once the thermometer reads 375°F, carefully place all 4 chicken thighs back into the oil. Fry for 2-3 minutes total, turning once halfway through, until deep golden brown and crispy. You should hear a sharp, active sizzle.
- 10
Transfer the chicken to a clean wire rack. While the chicken is still hot, brush or spoon the gochujang glaze generously over all sides of each thigh — the heat will help the glaze adhere and become slightly sticky.
- 11
Lightly toast 2 brioche buns in a dry skillet over medium heat for 1-2 minutes per side, just until golden and warmed through — this prevents them from becoming soggy from the juices of the hot chicken.
- 12
Spread about 2 tablespoons of sriracha mayo on the bottom half of each bun. Layer 2 tablespoons of pickled daikon and carrot on top of the mayo for brightness and crunch.
- 13
Place 2 glazed chicken thighs on top of the pickled vegetables, then top with a generous handful of fresh cilantro leaves and sliced scallions. Cap each sandwich with the top brioche bun and serve immediately while the chicken is still hot and crispy.
Tools you’ll need
- paper towels
- instant-read thermometer
- small bowl
- shallow bowl
- small saucepan
- whisk
- heavy-bottomed Dutch oven or 4-quart pot
- candy/deep-fry thermometer
- wire rack
- baking sheet
- 12-inch skillet
- brush or spoon
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