Korean Fried Chicken Sandwich

Airfryer
Korean
Poultry
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https://www.tiktok.com/@themeatmensg/video/7350513415825214728?is_from_webapp=1&sender_device=pc&web_id=7365815194025739784

Easy Level:

Not that easy

Cook Time:

30 Mins & Under

Servings:

2 Pax

With @dongasmr adding his ASMR magic touch, this KFC sandwich tastes as good as it sounds.

Marrying crispy Korean fried chicken with an outrageous kimchi mayo is a no-brainer. It honestly hits all the flavour wickets: spicy, salty, sweet, crunchy. Everything you could ever want in a sandwich.

We start with some juicy chicken thighs coated in a flavour-packed blend of buttermilk, gochugaru, and spices, all crispy and ready to meet your craving. 

To get really crispy Korean fried chicken, we believe the secret lies in the buttermilk marinade! It really helps the crust adhere to the chicken and gives it lots of flavour and moisture so the chicken doesn’t dry out while frying. 

Then we top it off with a creamy kick of kimchi mayo, blending mayo, gochujang, and zesty kimchi for that perfect tang. 

Ingredients

Adjust Servings
US / Metric
0.00
Burger buns
0.00
Burger buns
0.00
Boneless chicken thighs
0.00
Boneless chicken thighs
0.00
ml
ml
Buttermilk
0.00
ml
ml
Buttermilk
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Gochugaru
0.00
tsp
tsp
Gochugaru
0.00
tsp
tsp
Garlic powder
0.00
tsp
tsp
Garlic powder
0.00
tsp
tsp
Onion powder
0.00
tsp
tsp
Onion powder

Flour mix

0.00
g
g
Plain flour
0.00
g
g
Plain flour
0.00
tsp
tsp
Gochugaru
0.00
tsp
tsp
Gochugaru
0.00
tsp
tsp
Garlic powder
0.00
tsp
tsp
Garlic powder
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Chicken powder
0.00
tsp
tsp
Chicken powder

Kimchi Mayo

0.00
g
g
Kewpie Mayonaise
0.00
g
g
Kewpie Mayonaise
0.00
g
g
Kimchi (chopped up)
0.00
g
g
Kimchi (chopped up)
0.00
tbsp
tbsp
Gochujang
0.00
tbsp
tbsp
Gochujang
0.00
tbsp
tbsp
Gochugaru
0.00
tbsp
tbsp
Gochugaru
Salt
Salt

Steps

1

In a mixing bowl, add chicken thighs, buttermilk, gochugaru, garlic powder and onion powder. Mix evenly. Leave to marinade for at least 2 hours, best left overnight.
In a mixing bowl, add chicken thighs, buttermilk, gochugaru, garlic powder and onion powder. Mix evenly. Leave to marinade for at least 2 hours, best left overnight.
Mark as completed

2

Make sauce by mixing all ingredients under Kimchi mayo and mix well.
Make sauce by mixing all ingredients under Kimchi mayo and mix well.
Mark as completed

3

In another mixing bowl, add all ingredients under flour mix and whisk evenly.
In another mixing bowl, add all ingredients under flour mix and whisk evenly.
Mark as completed

4

Drain chicken thigh from buttermilk mix. Dredge in flour mixture, making sure its coated evenly. Set chicken pieces on a rack.
Drain chicken thigh from buttermilk mix. Dredge in flour mixture, making sure its coated evenly. Set chicken pieces on a rack.
Mark as completed

5

Set up a pot with oil heated to about 180°C. Deep fry chicken until golden brown and crispy.
Set up a pot with oil heated to about 180°C. Deep fry chicken until golden brown and crispy.
Mark as completed

6

Assemble chicken sandwich. Bottom bun, kimchi mayo, pickles, fried chicken, top bun with kimchi mayo.
Assemble chicken sandwich. Bottom bun, kimchi mayo, pickles, fried chicken, top bun with kimchi mayo.
Mark as completed

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