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!
Chicken:
4 chicken thighs
Seasonings 1 tsp each: salt, pepper, onion powder, garlic powder, cayenne pepper, chili pepper, and smoked paprika
1/4 cup Sriracha
1/2 cup buttermilk
2 raw eggs scrambled
2 cups flour (use same seasonings)
Sriracha Mayo:
1/4 cup mayonaise
1 tbsp garlic chili oil
1 tbsp gojuchang
Extras:
Brioche Buns
Pickles
Store-bought kimchi
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