Korean Fried Chicken Sandwich and Roasted potatoes

12 steps

Updated at: Fri, 04 Oct 2024 06:58:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories3761.2 kcal (188%)

Total Fat116.8 g (167%)

Carbs499.7 g (192%)

Sugars133.2 g (148%)

Protein149.1 g (298%)

Sodium13792.7 mg (690%)

Fiber31.4 g (112%)

% Daily Values based on a 2,000 calorie diet

Instructions

Sauce

Step 1

whisk together gochujang, ketchup, mirin, soy sauce, honey, oyster sauce and brown sugar. Heat mixture till sugar dissolves. Add in minced garlic and ginger.

Fried chicken

Step 2

Whisk together buttermilk and kosher salt.

Step 3

Add in boneless chicken thighs. Wrap and place it to the side to marinate for 1hr to overnight.

Step 4

For frying, combine all-purpose flour with cornstarch. Take marinated chicken thighs and dip into flour making sure to thoroughly coat.

Step 5

Place chicken into a bowl and toss to coat thoroughly with the sauce.

Slaw

Step 6

For the slaw, thinly slice green cabbage.

Step 7

In a bowl, add and whisk together kewpie mayo, finely chopped kimchi, finely sliced green onions, salt to taste, and the juice of a lemon. Optional splash of shirodashi.

Step 8

Add the cabbage and toss together.

Roasted potatoes

Step 9

Cut potatoes to desired size. In a pot of boiling water and salt and baking soda. Add potatoes and cook for 7 mins (until fork can easily pass through)

Step 10

Once potatoes are cooked pour into colander and toss to create a mushy coat exterior. Season with salt, black pepper, garlic powder, onion powder, and olive oil

Step 11

Add to air fryer 380F for 15mins then 400F for 5mins