Korean BBQ Fried Chicken Sandwich
Crispy double-fried Korean BBQ chicken sandwiches with homemade coleslaw and ranch on toasted buns.
Equipment
Ingredients
Chicken & Marinade
chicken breast (boneless, skinless)
600 g
buttermilk
240 ml
garlic (minced)
4 cloves
ginger (grated)
15 g
Batter & Coating
all-purpose flour
200 g
cornstarch
100 g
baking powder
5 g
salt
5 g
black pepper
2 g
Korean BBQ Sauce
soy sauce
60 ml
honey
45 g
brown sugar
30 g
gochujang
30 g
sesame oil
15 ml
garlic (minced)
3 cloves
Coleslaw
cabbage (shredded)
300 g
carrot (shredded)
100 g
mayonnaise
60 g
white vinegar
15 ml
sugar
10 g
Ranch Dressing
mayonnaise
120 g
sour cream
60 g
buttermilk
60 ml
dill (chopped)
5 g
garlic powder
2 g
Assembly
hamburger buns (toasted)
4 piece
Instructions
Prepare chicken marinade
Mix buttermilk, minced garlic, and grated ginger. Marinate chicken pieces for 30 minutes.
Prepare Korean BBQ sauce
Combine soy sauce, honey, brown sugar, gochujang, sesame oil, and minced garlic in a saucepan. Simmer until thickened.
Make coleslaw
Shred cabbage and carrots. Mix with mayonnaise, vinegar, and sugar. Refrigerate until ready to use.
Make ranch dressing
Whisk together mayonnaise, sour cream, buttermilk, dill, and garlic powder until smooth.
Prepare batter
Mix flour, cornstarch, baking powder, salt, and pepper in a bowl for the crispy coating.
First fry
Coat marinated chicken in batter and fry in hot oil at 160°C for 6-8 minutes until light golden.
Second fry
Increase oil temperature to 190°C and double-fry chicken for 2-3 minutes until extra crispy and golden brown.
Coat with sauce
Toss hot fried chicken in warm Korean BBQ sauce until evenly coated.
Toast buns
Toast hamburger buns until golden brown.
Assemble sandwiches
Place sauced chicken on toasted bun, top with coleslaw and drizzle with ranch dressing.
Original recipe
Storage
Best served fresh. Sauce and slaw can be made ahead.
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