Korean Fried Chicken Sandwich
A crunchy Korean‑style fried chicken sandwich featuring tender, buttermilk‑marinated thighs coated in a gochujang‑infused batter and finished with fresh lettuce, mayo, and optional pickled vegetables. The kimchi juice adds a subtle tang, while garlic and onion powders boost the savory depth. Ideal for a satisfying lunch or casual dinner.
Maker: Anna Sofía
From: Facebook(view original)
Prep Time
15 min
Cook Time
20 min
Servings
Recipe details are AI-assisted from Anna Sofía. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 4 pieces chicken thighs
- 1 cup buttermilk
- 2 tbsp gochujang
- 2 tbsp kimchi juice
- to taste garlic powder
- to taste onion powder
- to taste salt
- 1 cup all‑purpose flour
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
- 2 pieces hamburger buns
- 4 leaves lettuce leaves
- 2 tbsp mayonnaise
- 2 tbsp pickled vegetables
Instructions
- 1In a shallow dish, combine the all‑purpose flour and panko breadcrumbs; set aside for coating.
- 2Whisk together the buttermilk, gochujang, kimchi juice, garlic powder, onion powder, and salt until smooth.
- 3Pat the chicken thighs dry, then cut them to sandwich‑size pieces if desired.
- 4Place the chicken in the buttermilk mixture, ensuring full coverage; cover and refrigerate for at least 30 minutes (up to 2 hours).
- 5Heat vegetable oil in a heavy‑bottomed skillet or deep fryer to 350°F (347°F); use a thermometer to monitor temperature.
- 6Remove each piece from the marinade, letting excess drip off, then dredge in the flour‑panko mixture, pressing gently to form an even crust.
- 7Carefully lower the coated chicken into the hot oil; fry 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (165°F). Fry in batches to avoid crowding.
- 8Transfer fried chicken to a wire rack over a baking sheet to drain; keep warm in a 200°F oven while finishing the remaining pieces.
- 9Toast the hamburger buns cut side down in the same skillet for about 30 seconds until lightly browned.
- 10Spread mayonnaise on the bottom bun, add lettuce leaves, place a fried chicken piece, top with optional pickled vegetables, and cap with the top bun; serve immediately.