When it comes to fun food fusion dishes, the fried chicken sandwich has got to be one of the most versatile. The crispy chicken pairs with so many flavor profiles that you really cannot go wrong with how you spin the classic sandwich! This time, I wanted to make a hot Korean style. This sandwich was really easy to make and it captured the flavors of spicy gojuchang and kimchi!
First, you want to marinate your chicken with Sriracha, buttermilk, and the following seasonings: salt, pepper, onion powder, garlic powder, cayenne pepper, chili pepper, and smoked paprika. Let this sit in the fridge for 6 hours up to overnight!
For the pickles, you can use any favorite brand you like. I made some homemade pickles because I had some left over, but this part is totally optional. Claussen is my go-to brand. When you fry your chicken, you want to dredge it in seasoned flour. You can season it with the same spices from the chicken marinade. Next, dip the chicken from the flour to the egg, back into the flour. Fry on medium to high heat until the thighs are 165 F internal temp.
While the chicken is frying, you can make the spicy aioli. Mix mayonnaise, garlic chili oil, and sriracha. Mix well and set aside. Toss your fried chicken with some gojuchang, hot oil from the pan, and smoked paprika and crushed garlic. Carefully pour the hot oil over the gojuchang, seasonings, and garlic in a heat-proof bowl. Then gently toss your fried chicken in the Korean hot glaze.
Once the sandwich is done, assemble with the aioli, pickles, the chicken, and some store-bought (or homemade) kimchi. Enjoy on a brioche bun!
Crispy and Spicy Korean Hot Chicken
Equipment
- Mixing Bowls
- Whisk
- Deep Frying Pan or Dutch Oven
- Tongs
- Heat-proof bowl
- Wire Rack
Ingredients
For the Chicken Marinade:
- 4 chicken thighs boneless, skinless
- ¼ cup Sriracha
- ½ cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- For the Breading:
- 2 cups flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp chili powder
- 1 tsp smoked paprika
- 2 raw eggs whisked
For the Spicy Gochujang Glaze:
- 1 tbsp gochujang Korean red chili paste
- 1 tbsp hot frying oil
- 1 tsp smoked paprika
- 1 clove garlic minced
For the Sriracha Mayo:
- ¼ cup mayonnaise
- 1 tbsp garlic chili oil
- 1 tbsp gochujang
For Assembling the Sandwich:
- 4 brioche buns
- Pickles store-bought or homemade
- Store-bought kimchi
Instructions
Marinate the Chicken
- In a mixing bowl, whisk together buttermilk, Sriracha, salt, pepper, onion powder, garlic powder, cayenne, chili powder, and smoked paprika.
- Add the chicken thighs, ensuring they are fully coated.
- Cover and refrigerate for 6 hours to overnight for maximum flavor.
Bread the Chicken
- In one bowl, whisk 2 eggs.
- In another bowl, mix flour, salt, pepper, onion powder, garlic powder, cayenne, chili powder, and smoked paprika.
- Remove the chicken from the marinade.
- Dredge in flour, then dip in egg, then coat in flour again for an extra crispy crust.
Fry the Chicken
- Heat oil in a deep frying pan over medium-high heat (about 350°F/175°C).
- Fry the chicken for 6-8 minutes per side, until golden brown and crispy.
- Ensure the internal temperature reaches 165°F (75°C).
- Remove and place on a wire rack to drain excess oil.
Make the Spicy Gochujang Glaze
- In a heat-proof bowl, combine gochujang, smoked paprika, and minced garlic.
- Carefully ladle in hot frying oil, whisking to create a smooth glaze.
- Toss the crispy chicken in the hot glaze until fully coated.
Prepare the Sriracha Mayo
- In a bowl, mix mayonnaise, garlic chili oil, and gochujang until smooth.
Assemble the Sandwich
- Toast the brioche buns until golden brown.
- Spread sriracha mayo on the bottom bun.
- Layer with pickles and kimchi.
- Place the spicy fried chicken on top.
- Add the top bun and serve immediately!
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