Korean BBQ Fried Chicken Sandwiches

94Min

4Servings

850Cal

MediumLevel

Kid friendly

#fried chicken#korean bbq#comfort food#sandwich

Equipment

mixing bowl

cutting board

knife

saucepan

wok or deep fryer

stove

cooking thermometer

tongs

plate

mixing spoon

frying pan

Ingredients

Chicken

chicken breast (boneless, skinless)

600 g

buttermilk

240 ml

all-purpose flour

200 g

cornstarch

100 g

salt

5 g

black pepper

2 g

garlic powder

5 g

sunflower oil

1000 ml

Korean BBQ Sauce

soy sauce

60 ml

honey

45 g

brown sugar

30 g

garlic

15 g

ginger

10 g

sesame oil

10 ml

rice vinegar

15 ml

gochujang

30 g

Homemade Coleslaw

cabbage

200 g

carrot

50 g

mayonnaise

60 g

apple cider vinegar

15 ml

sugar

10 g

salt

2 g

Creamy Ranch

sour cream

120 g

mayonnaise

60 g

dill

5 g

garlic powder

2 g

onion powder

2 g

salt

2 g

Assembly

burger bun

4 pcs

Instructions

Marinate the chicken

Place chicken pieces in buttermilk with salt, pepper, and garlic powder. Let marinate for 30 minutes.

30 mintimer 30 min

Prepare coating mixture

Mix flour, cornstarch, salt, pepper, and garlic powder in a bowl for the crispy coating.

5 min

Prepare Korean BBQ sauce

Combine soy sauce, honey, brown sugar, minced garlic, grated ginger, sesame oil, rice vinegar, and gochujang in a saucepan. Heat until thickened.

10 minMedium heattimer 5 min

Prepare coleslaw

Shred cabbage and carrot. Mix with mayonnaise, vinegar, sugar, and salt. Refrigerate until needed.

10 min

Prepare ranch dressing

Mix sour cream, mayonnaise, dill, garlic powder, onion powder, and salt until smooth.

5 min

Coat the chicken

Remove chicken from marinade and coat thoroughly in the flour mixture. Let rest 5 minutes.

10 min

Double coating will give extra crispiness - dip back in buttermilk and coat again if desired

First fry

Heat oil to 160°C and fry chicken pieces for 8-10 minutes until lightly golden. Remove and drain.

10 minMedium heattimer 10 min

Second fry for extra crispiness

Increase oil temperature to 190°C and fry chicken again for 3-4 minutes until deep golden and super crispy.

4 minHigh heattimer 4 min

Coat chicken in BBQ sauce

Toss hot fried chicken in the warm Korean BBQ sauce until evenly coated.

3 min

Toast the buns

Split buns and toast lightly until golden.

2 minMedium heat

Assemble sandwiches

Place sauced chicken on toasted bun bottom, top with coleslaw and ranch dressing, then add bun top.

5 min

Original recipe

YouTubeRecipe by Meatlicious

Storage

Fridge: 2 days

Reheat: Air fryer 180°C 5-7 minutes or oven 200°C 8-10 minutes

Best enjoyed fresh. Chicken can be reheated to restore crispiness but coleslaw should be made fresh

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