Korean BBQ Fried Chicken Sandwiches
Equipment
Ingredients
Chicken
chicken thighs (boneless, skinless)
600 g
buttermilk
240 ml
garlic (minced)
4 clove
ginger (grated)
15 g
Breading
all-purpose flour
200 g
cornstarch
100 g
salt
5 g
black pepper
2 g
Korean BBQ Sauce
soy sauce
60 ml
honey
45 g
brown sugar
30 g
garlic (minced)
3 clove
sesame oil
15 ml
rice vinegar
15 ml
gochujang
30 g
Coleslaw
cabbage (shredded)
200 g
carrot (grated)
100 g
mayonnaise
60 g
apple cider vinegar
15 ml
sugar
10 g
Ranch Dressing
sour cream
120 g
mayonnaise
60 g
fresh dill (chopped)
5 g
garlic powder
3 g
onion powder
3 g
Assembly
burger buns (toasted)
4 piece
vegetable oil
1000 ml
Instructions
Marinate the chicken
Mix buttermilk with garlic and ginger, then marinate chicken thighs for at least 30 minutes.
Prepare the breading
Mix flour, cornstarch, salt, and pepper in a bowl for the crispy coating.
Make Korean BBQ sauce
Combine soy sauce, honey, brown sugar, garlic, sesame oil, rice vinegar, and gochujang in a saucepan. Simmer until thickened.
Prepare coleslaw
Mix shredded cabbage and grated carrot with mayonnaise, vinegar, and sugar. Season to taste.
Prepare ranch dressing
Mix sour cream, mayonnaise, dill, garlic powder, and onion powder until smooth.
First fry
Coat marinated chicken in flour mixture and fry at 160°C until light golden, about 6-8 minutes.
Second fry for extra crispiness
Increase oil temperature to 190°C and fry chicken again for 2-3 minutes until deep golden and extra crispy.
Coat chicken with BBQ sauce
Toss hot fried chicken in the warm Korean BBQ sauce until evenly coated.
Toast the buns
Lightly toast burger buns until golden.
Assemble sandwiches
Layer ranch dressing, crispy Korean BBQ chicken, coleslaw, and more ranch on toasted buns.
Original recipe
Storage
Best enjoyed fresh. Coleslaw can be stored separately for up to 2 days.
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