Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
A fiery Korean take on the classic fried chicken sandwich, featuring crispy fried chicken breast coated with a spicy gochujang crust. The sandwich layers bold gochujang mayo, crispy fried shallots, pickled daikon radish, and cool red cabbage slaw to create a complex interplay of heat, sweetness, and acid. Fresh cilantro and scallions add herbaceous notes that make this an unforgettable sandwich experience.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon rice vinegar (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingGochujang Sauce 3 tbsp gochujang (Korean red chili paste)1 tbsp soy sauce1 tsp toasted sesame oil1 tbsp rice vinegar1 tbsp brown sugar2 cloves garlic, minced1 tsp fresh ginger, mincedGochujang Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup cucumber, thinly sliced2 tbsp thinly sliced red onions2 tbsp mayonnaise1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seed1/2 tsp sesame oil1 tsp gochujangto taste saltGochujang Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tbsp gochujang2 tbsp brown sugar1 tsp soy sauce1 tbsp rice vinegar1 tsp sesame oilto taste saltCrab Rangoon Cream Cheese Spread 3 oz cream cheese, softened2 oz lump crab meat1 oz fresh goat cheese1 tbsp green onion, finely chopped1/4 tsp garlic powder1/4 tsp Worcestershire sauce1/4 tsp soy sauce1/4 tsp sesame oilto taste saltto taste white pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Gochujang Slaw Gochujang Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Gochujang Sauce (on chicken) Candied Peppered Pork Belly Candied jalapeños Toasted sesame seeds Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and 1 tablespoon gochujang paste. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, and white pepper. 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small bowl, combine mayonnaise and gochujang paste. 10 Stir in minced garlic and sesame oil. 11 Season with salt and a squeeze of lime juice to taste. 12 In a medium bowl, combine shredded red cabbage, carrots, and julienned daikon radish. 13 In a small bowl, whisk together sesame oil, rice vinegar, sugar, and sesame salt. 14 Pour dressing over vegetables and toss to coat evenly. 15 Thinly slice shallots. 16 Heat beef tallow or lard to 325°F in a heavy-bottomed skillet. 17 Carefully add shallots in small batches and fry for 2-3 minutes until golden brown and crispy. 18 Remove with a slotted spoon and drain on paper towels. 19 Season lightly with salt. 20 Thinly slice daikon radish and place in a small jar. 21 In a small saucepan, heat rice vinegar and sugar over medium heat until sugar dissolves. 22 Pour the warm vinegar mixture over the daikon. 23 Let cool to room temperature, then refrigerate until ready to use (at least 30 minutes). 24 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 25 Spread Gochujang Mayo on the bottom bun. 26 Place the hot fried chicken breast on top. 27 Pile the Red Cabbage Slaw on the chicken. 28 Add a generous layer of fried shallots. 29 Top with pickled daikon radish slices. 30 Garnish with fresh cilantro and sliced scallions. 31 Top with the bun and serve immediately.
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