Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
A reimagining of Korean BBQ in sandwich form, this dish features crispy fried chicken breast glazed with a sweet, savory, and slightly spicy gochujang-soy sauce. Grilled kimchi and caramelized onions add umami depth, while cool pickled cucumber and fresh scallions provide brightness. A silky gochujang cream cheese spread ties everything together with bold Korean flavors that build with each bite.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon soy sauce (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 fryingKorean BBQ Sauce 2 tablespoons gochujang (Korean red chili paste)2 tablespoons soy sauce1 tablespoon toasted sesame oil1 tablespoon brown sugar1 garlic clove, minced1/2 tablespoon fresh ginger, minced1/2 tablespoon rice vinegarKimchi Slaw 1/4 cup chopped kimchi1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup cucumber, thinly sliced1 tbsp rice vinegar1 tsp sesame oil1 tsp sugarto taste saltKorean BBQ Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tbsp gochujang1 tsp soy sauce2 tbsp brown sugar1 tsp sesame oil1 tbsp rice vinegarto 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 Kimchi Slaw Korean BBQ Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Korean BBQ Sauce (on chicken) Gochujang Mayo drizzle Candied spicy pork belly Candied jalapeños Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, sesame seeds, 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 saucepan over medium heat, combine gochujang paste and soy sauce. 10 Add brown sugar, sesame oil, minced garlic, and minced ginger. 11 Whisk until smooth and simmer for 3-4 minutes until slightly thickened. 12 Remove from heat and set aside. 13 Heat a skillet over medium-high heat and lightly butter. 14 Add kimchi (drained if very wet) and cook for 2-3 minutes until warmed through and edges begin to brown slightly. 15 Remove from heat and set aside. 16 Thinly slice onions. 17 In a large skillet over medium-low heat, melt 1 tablespoon butter. 18 Add onions and a pinch of salt. 19 Cook slowly for 20-25 minutes, stirring occasionally, until onions are deeply browned and sweet. 20 Set aside. 21 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 22 Spread gochujang cream cheese on the bottom bun. 23 Place the hot fried chicken breast on top. 24 Brush with warm Korean BBQ Glaze. 25 Layer the grilled kimchi on the chicken. 26 Top with caramelized onions. 27 Add fresh scallions and pickled cucumber slices. 28 Top with the bun and serve immediately.
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