Korean Air-Fried Chicken Sandwich

Combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika, kimchi juice, and pickle brine in a bowl; mix thoroughly and coat the chicken thighs, then refrigerate for 30 minutes if time allows.

Crush the Graza Classic Sea Salt potato chips into fine crumbs and spread them in a shallow dish.

Set up a dredging station: place beaten eggs in one shallow dish and the crushed chips in another.

Dip each seasoned chicken thigh first in the egg, then press firmly into the crushed chips, ensuring an even coating.

Preheat the air fryer to 375°F (375°F).

Arrange the chip‑coated chicken thighs in a single layer in the air‑fryer basket, spray lightly with neutral oil, and air‑fry for 10–12 minutes.

Flip the chicken, spray the other side with oil again, and continue cooking for an additional 6–8 minutes, or until the crust is golden and the internal temperature reaches 165°F (165°F).

While the chicken cooks, prepare the glaze: combine gochujang, ketchup, soy sauce, brown sugar, rice vinegar, grated garlic, and grated ginger in a saucepan; simmer over low heat for about 5 minutes, stirring occasionally, until the mixture thickens and coats the back of a spoon.

In a separate bowl, mix Graza garlic aioli, sour cream, finely chopped kimchi, sliced chives, salt, and pepper to create the kimchi ranch; set aside.

Toast the brioche buns cut side down in a skillet with butter until lightly golden.

Brush the hot chicken thighs with the prepared glaze, then sprinkle with additional sliced chives and toasted sesame seeds.

Assemble each sandwich: spread a generous layer of kimchi ranch on the bottom bun, add dill pickle planks, place the glazed chicken thigh, top with shredded iceberg lettuce, add another dollop of kimchi ranch, and finish with the top bun.