Craving a seriously delicious and satisfying meal that's surprisingly easy to make? Look no further than this Korean Fried Chicken Sandwich! Forget bland lunchtime sandwiches – this recipe packs a punch of sweet, savory, spicy, and crunchy goodness that will have you hooked from the first bite. It’s a perfect blend of homemade cooking and quick dinner ideas, resulting in a truly exceptional and healthy meal. This recipe is perfect for anyone looking for easy recipes or best recipes, and it’s a guaranteed crowd-pleaser.
Ingredients:
For the Korean Fried Chicken:
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 large egg, lightly beaten
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil, for frying
For the Gochujang Glaze:
- 1/4 cup gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp grated ginger
For the Sandwich:
- 4 brioche buns, toasted
- 4 cups shredded lettuce
- 4 slices of pickled daikon radish (optional)
- Mayonnaise (optional)
Instructions:
Making the Korean Fried Chicken:
- In a medium bowl, whisk together the flour, cornstarch, egg, baking powder, garlic powder, ginger powder, salt, and pepper.
- Add the chicken pieces to the bowl and toss until evenly coated.
- Heat the vegetable oil in a large skillet or deep fryer over medium-high heat.
- Carefully add the chicken to the hot oil, ensuring not to overcrowd the pan. Fry for about 6-8 minutes, flipping halfway through, until golden brown and cooked through.
- Remove the chicken from the oil and place it on a wire rack to drain excess oil.
Making the Gochujang Glaze:
- In a small saucepan, combine the gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Bring the mixture to a simmer over medium heat, stirring constantly, until slightly thickened. This takes around 2-3 minutes.
Assembling the Sandwich:
- Toss the fried chicken in the gochujang glaze until evenly coated.
- Spread mayonnaise on the toasted brioche buns (optional).
- Layer the lettuce, pickled daikon radish (if using), and the glazed Korean fried chicken on the bottom bun.
- Top with the other bun and serve immediately.
Tips for the Best Korean Fried Chicken Sandwich:
- Don't overcrowd the pan when frying the chicken; this will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
- Adjust the spice level of the gochujang glaze to your preference. Add more honey for sweetness or more gochujang for extra heat.
- For extra crunch, you can double-fry the chicken. Fry once as directed, then let it rest for a few minutes before frying again for a couple of minutes.
- Prepare the gochujang glaze ahead of time and store it in the refrigerator for up to a week.
Variations:
- Spicy Mayo: Add a dash of sriracha or gochugaru (Korean chili flakes) to your mayonnaise for an extra kick.
- Kimchi: Add some kimchi to the sandwich for a fermented flavor and extra crunch.
- Cheese: A slice of melted cheddar or mozzarella adds a gooey, savory element.
Nutritional Information (per serving, approximate):
- Calories: Approximately 600-700
- Protein: 35-40g
- Fat: 30-40g
- Carbohydrates: 40-50g
This Korean Fried Chicken Sandwich is a delightful and delicious meal that's perfect for a quick weeknight dinner or a fun weekend lunch. The combination of crispy chicken, sweet and spicy glaze, and fresh toppings creates a truly unforgettable flavor experience. Enjoy!