Korean Fried Chicken Sandwich

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar.

Step 2

Toss into a saucepan over medium heat while stirring occasionally until sugar has melted reaches a gentle simmer. Let simmer and reduce for 4-5 minutes.

Step 3

Mix in grated garlic. Pour into a separate container and whisk in rice vinegar.

Step 4

In a medium bowl, whisk together buttermilk and kosher salt.

Step 5

Add in boneless chicken thighs. Wrap and place it to the side to marinate.

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.

Step 9

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

Step 10

Fill a heavy bottom pot with canola oil and heat to 375F.

Step 11

Fry the thighs (1-2 at a time) 6-8 minutes flipping occasionally until an internal temperature of 165F is reached.

Step 12

Place on a wire rack to cool. Rinse and repeat with remaining chicken.

Step 13

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

Step 14

Using two slices of brioche, place the slaw on the bottom bun topped with slice pickles before topping with the chicken. Add the top bun and serve.