Korean fried chicken has taken the culinary world by storm with its crispy texture and bold flavors. Combining this iconic dish with a sandwich creates a mouthwatering fusion that’s perfect for any meal. Our Korean Fried Chicken Sandwich recipe brings together crunchy, spicy chicken with fresh, tangy toppings for a flavor-packed bite you won’t forget.
We love how this recipe balances the heat and sweetness of the classic Korean sauce with the satisfying crunch of perfectly fried chicken. It’s a great way to enjoy Korean flavors in a handheld form that’s easy to make and even easier to devour. Whether you’re cooking for family or impressing friends, this sandwich hits all the right notes.
Ingredients
To create an irresistible Korean Fried Chicken Sandwich, we need a variety of ingredients carefully selected to build crispy, flavorful chicken and complementary toppings. Below is a detailed list organized by component for convenience and clarity.
For the Chicken
- 4 boneless skinless chicken thighs (about 1.5 pounds), trimmed and patted dry
- Vegetable oil, for frying (enough to submerge chicken)
For the Marinade
| Ingredient | Amount | Note |
|---|---|---|
| Soy sauce | 1/4 cup | Use low sodium if preferred |
| Rice wine vinegar | 2 tablespoons | Enhances flavor balance |
| Garlic | 3 cloves | Minced |
| Ginger | 1 tablespoon | Freshly grated |
| Gochujang (Korean chili paste) | 1 tablespoon | Adds signature heat |
| Sesame oil | 1 teaspoon | For nuttiness |
For the Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the Sauce
| Ingredient | Amount | Purpose |
|---|---|---|
| Gochujang | 3 tablespoons | Spicy and sweet base |
| Honey | 2 tablespoons | Balances heat with sweetness |
| Soy sauce | 1 tablespoon | Adds umami |
| Rice vinegar | 1 tablespoon | Provides acidity |
| Garlic | 2 cloves | Minced |
| Sesame oil | 1 teaspoon | Adds aromatic richness |
For the Sandwich Assembly
- 4 brioche sandwich buns, lightly toasted
- Leafy green lettuce (such as butter lettuce), washed and dried
- 1/2 cup thinly sliced cucumber
- 1/4 cup mayonnaise (optional, can be mixed with a little sriracha for extra kick)
Optional Toppings and Sides
- Pickled radish slices for tanginess
- Thinly sliced scallions for freshness
- Kimchi for authentic Korean flavor
- Sweet potato fries or crispy fries on the side
This ingredient breakdown ensures every bite is packed with the distinct, crispy texture and bold flavors characteristic of the best Korean Fried Chicken Sandwich experience.
Equipment Needed
To achieve the perfect Korean Fried Chicken Sandwich, having the right equipment is essential. Each tool plays a vital role in developing the crispy texture and bold flavors that define this dish. Here is what we need and why:
- Heavy-bottomed Deep Fryer or Large Dutch Oven
We use a heavy-bottomed fryer or Dutch oven to maintain a consistent oil temperature. This is crucial to achieve the iconic crispy, golden crust on the chicken without absorbing excess oil.
- Candy or Deep-Fry Thermometer
Monitoring the oil temperature precisely between 325°F and 350°F ensures even frying and keeps the chicken juicy inside while crisping the outer layer perfectly.
- Mixing Bowls
Multiple bowls are needed for marinating the chicken, preparing the breading mixture, and mixing the spicy Korean sauce. Each step requires separate bowls to avoid cross-contamination and keep flavors distinct.
- Tongs
Sturdy tongs help safely lower chicken pieces into hot oil and flip them for even cooking, preventing burns and maintaining the breading’s integrity.
- Wire Rack with Baking Sheet
After frying, we place the chicken on a wire rack over a baking sheet. This setup allows excess oil to drain and air to circulate, preserving crispiness.
- Kitchen Scale or Measuring Cups and Spoons
For accuracy when measuring marinade ingredients, breading components, and sauces, precise tools contribute to replicating the authentic flavor every time.
- Sharp Knife and Cutting Board
Used for trimming chicken thighs and prepping toppings such as leafy greens and pickled radish.
- Small Saucepan
To gently warm and combine the gochujang-based sauce, ensuring flavors meld smoothly with a perfect balance of heat and sweetness.
| Equipment | Purpose | Notes |
|---|---|---|
| Heavy-bottomed Deep Fryer | Maintain steady high heat for frying | Alternative: Large Dutch oven |
| Candy/Deep-Fry Thermometer | Monitor oil temperature between 325°F and 350°F | Prevents soggy or burnt chicken |
| Mixing Bowls | Marinating, breading, and sauce preparation | Use separate bowls for each task |
| Tongs | Safe handling of chicken while frying | Keep breading intact |
| Wire Rack + Baking Sheet | Drain excess oil and preserve crispiness | Avoid placing fried chicken on paper towels |
| Kitchen Scale/Measuring Tools | Measure ingredients precisely | Ensures consistent flavor |
| Sharp Knife & Cutting Board | Prep chicken and fresh toppings | Keep workspace clean |
| Small Saucepan | Warm and blend the Korean sauce | Helps balance sauce flavors |
Having these essential tools on hand enables us to prepare the Korean Fried Chicken Sandwich efficiently with professional-quality results, capturing the signature crunch and bold Korean flavors in every bite.
Make-Ahead Instructions
To ensure a seamless cooking experience with our Korean Fried Chicken Sandwich recipe, planning ahead is key. Here’s how we prepare crucial components in advance without compromising the signature crispy texture and bold flavors.
1. Marinate the Chicken
- Marinate the boneless chicken thighs in the soy sauce, garlic, ginger, and gochujang mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- This extended marinating time allows the chicken to absorb the complex, spicy-sweet flavors deeply.
2. Prepare the Breading Mixture
- Combine the dry breading ingredients (flour, cornstarch, and any spices).
- Store the breading mixture in an airtight container at room temperature.
- This can be prepared up to 2 days in advance for convenience.
3. Mix the Korean Sauce
- Whisk together the sauce components (gochujang, honey, soy sauce, rice vinegar).
- Store in a sealed jar or container in the fridge.
- The sauce flavor intensifies after resting for at least 6 hours, up to 3 days.
4. Prep Fresh Toppings
- Slice leafy greens, pickled radish, and kimchi.
- Keep toppings in separate airtight containers in the refrigerator.
- Use toppings within 24 hours for maximum freshness and crunch.
Make-Ahead Timing Overview
| Component | Preparation Step | Storage | Optimal Make-Ahead Time |
|---|---|---|---|
| Chicken Marinade | Marinate chicken with spices | Refrigerate | 4 hours to overnight |
| Breading Mixture | Combine dry ingredients | Room temperature | Up to 2 days |
| Korean Sauce | Mix and whisk ingredients | Refrigerate | 6 hours to 3 days |
| Fresh Toppings | Slice and store | Refrigerate | Up to 24 hours |
Pro Tip: Remove the marinated chicken from the fridge 30 minutes before frying. Bringing it closer to room temperature improves frying results for an even golden crust.
By following these make-ahead steps, we streamline the assembly and frying process, allowing the Korean Fried Chicken Sandwich to shine with its signature crispy bite and bold Korean-inspired flavor every time.
Instructions
Follow these detailed steps to create the perfect Korean Fried Chicken Sandwich. Each component is essential to balance the crispy texture, bold flavors, and vibrant freshness that make this sandwich unforgettable.
Preparing the Chicken
- Trim excess fat from boneless chicken thighs to ensure even cooking.
- Pat the chicken dry with paper towels to help the marinade and breading stick better.
- Use a sharp knife to make shallow cuts on each piece for deeper flavor penetration during marination.
Marinating the Chicken
- Combine soy sauce, minced garlic, grated ginger, gochujang, and a splash of sesame oil in a mixing bowl.
- Submerge the chicken thighs fully in the marinade.
- Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
- Before frying, bring the chicken to room temperature by taking it out of the fridge about 30 minutes in advance.
Preparing the Breading
- In a large bowl, mix together:
- All-purpose flour
- Cornstarch for extra crispiness
- A pinch of salt
- Ground black pepper
- Whisk thoroughly to ensure all dry ingredients are evenly combined.
- Prepare a separate bowl with beaten eggs for dredging.
- Have a plate ready for the coated chicken before frying.
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 1 ½ cups |
| Cornstarch | ½ cup |
| Salt | 1 tsp |
| Ground black pepper | ½ tsp |
| Eggs (beaten) | 2 large |
Frying the Chicken
- Heat oil in a heavy-bottomed deep fryer or Dutch oven to 350°F (175°C) using a candy or deep-fry thermometer.
- Dredge each piece: dip chicken in the beaten eggs, then coat thoroughly with the breading mix.
- Carefully lower the chicken into hot oil in batches to avoid overcrowding.
- Fry for 6 to 8 minutes until golden brown and internal temperature reaches 165°F (74°C).
- Use a wire rack over a baking sheet to drain excess oil, maintaining crispiness.
- Keep fried chicken warm in a low oven if necessary until all pieces are cooked.
Making the Korean Sauce
- In a small saucepan, combine:
- Gochujang
- Honey
- Rice vinegar
- Soy sauce
- Minced garlic
- Simmer over medium heat, stirring constantly until the sauce thickens slightly (about 5 minutes).
- Remove from heat and allow it to cool before coating the chicken.
- Toss the fried chicken gently in the sauce until fully coated.
| Sauce Ingredient | Amount |
|---|---|
| Gochujang | ¼ cup |
| Honey | 3 tbsp |
| Rice vinegar | 2 tbsp |
| Soy sauce | 1 tbsp |
| Minced garlic | 1 clove |
Toasting the Buns
- Slice brioche buns carefully in half.
- Lightly butter each cut side.
- Heat a skillet over medium heat.
- Toast buns butter-side down for 2 to 3 minutes until golden and slightly crispy.
- Set aside warm for assembly.
Assembling the Sandwich
- Spread a thin layer of mayonnaise or Korean sauce on the bottom bun.
- Place a crisp lettuce leaf for freshness.
- Add a piece of the sauced Korean fried chicken.
- Top with sliced pickled radish or kimchi for tang and crunch.
- Cover with the toasted top bun.
- Serve immediately to enjoy the contrast of textures and explosive Korean flavors.
Pro Tip: Serve the sandwich with extra Korean sauce on the side for dipping. This elevates the experience with every bite bursting in spicy-sweet goodness.
Serving Suggestions
To elevate our Korean Fried Chicken Sandwich experience, we recommend pairing it with side dishes and accompaniments that complement its bold, crispy, and spicy flavor profile.
Best Side Dish Pairings
- Crispy Sweet Potato Fries: Their natural sweetness balances the spicy kick of the sandwich.
- Pickled Radishes or Kimchi: These tangy and fermented sides add contrasting brightness and help cleanse the palate.
- Cabbage Slaw with Sesame Dressing: A refreshing crunch with nutty undertones enhances texture and flavor harmony.
- Steamed Rice or Korean-Style Rice Cakes: Mild and chewy elements provide comfort and soak up extra sauce.
Beverage Pairings
Our sandwich’s bold flavors pair beautifully with refreshing beverages such as:
| Beverage | Flavor Profile | Why It Works |
|---|---|---|
| Iced Green Tea | Light, grassy, slightly bitter | Cuts through oiliness and spice |
| Cold Beer (Lager) | Crisp, clean, effervescent | Refreshes palate, complements crunch |
| Sparkling Water | Neutral, bubbly | Cleanses palate without overpowering |
| Korean Soju | Mild, slightly sweet | Traditional pairing, enhances authenticity |
Presentation Tips
- Toast brioche buns just before assembly to maintain a warm, firm base.
- Place a paper liner under the sandwich to catch drips from the sauce.
- Serve the sandwich with a small bowl of extra Korean sauce for dipping. As Chef says, “Dipping is where the fun doubles.”
- Arrange side dishes in small bowls or on colorful plates to highlight the vibrant colors of the toppings and sauce.
By combining these carefully chosen sides, beverages, and plating techniques, we create a complete and satisfying dining experience that showcases the full potential of our Korean Fried Chicken Sandwich Recipe.
Storage and Reheating Tips
To maintain the crispiness and bold flavors of our Korean Fried Chicken Sandwich, proper storage and reheating techniques are essential. Follow these guidelines to enjoy your sandwich fresh and flavorful even the next day.
Storage Instructions
- Cool Completely: Let the fried chicken cool to room temperature before storing to prevent sogginess.
- Separate Components: Store the fried chicken, buns, and fresh toppings separately to preserve texture and freshness.
- Use Airtight Containers: Place the chicken in a breathable container lined with a paper towel to absorb excess oil, and keep buns wrapped tightly in plastic wrap or a sealed bag.
- Refrigeration Time: Store all components in the refrigerator. Consume the chicken within 3 days for optimal crispness and safety.
| Component | Storage Method | Maximum Refrigeration Time |
|---|---|---|
| Fried Chicken | Airtight container with paper towel | 3 days |
| Brioche Buns | Wrapped tightly in plastic wrap | 2 days |
| Fresh Toppings | Airtight container | 1 day |
Reheating Tips for Crispy Perfection
- Avoid Microwaving: Microwaves make the chicken soggy by trapping steam.
- Oven or Toaster Oven: Preheat to 375°F (190°C). Place chicken on a wire rack over a baking sheet for 10-12 minutes. This allows air circulation to keep the crust crunchy.
- Air Fryer Option: Reheat at 350°F (175°C) for 5-7 minutes for an even crisp without drying out.
- Reheat Separately: Warm the brioche buns separately by toasting them lightly for 1-2 minutes to keep them soft but slightly crisp.
- Reassemble Fresh: Add fresh toppings after reheating for the best texture contrast and flavor burst.
Pro Tip
“For an extra kick, drizzle a little fresh Korean sauce over the reheated chicken just before serving to revive its bold flavors.”
Mastering these Storage and Reheating Tips ensures every bite of our Korean Fried Chicken Sandwich stays irresistibly crispy, juicy, and packed with authentic Korean flavor.
Conclusion
Crafting the perfect Korean Fried Chicken Sandwich is a rewarding experience that brings bold flavors and satisfying crunch right to our table. With the right ingredients, tools, and a bit of patience, we can easily recreate this delicious fusion at home.
By following the tips for preparation, assembly, and storage, every bite stays crispy and flavorful. Whether it’s a family dinner or a gathering with friends, this sandwich promises to impress and satisfy. Let’s keep exploring and enjoying the vibrant tastes of Korean cuisine together.
Frequently Asked Questions
What makes Korean fried chicken different from regular fried chicken?
Korean fried chicken is known for its extra crispy, double-fried coating and bold, often spicy-sweet sauces like gochujang-based sauces. The double frying technique creates a light, crunchy texture that stays crisp longer than typical fried chicken.
What key ingredients are needed for a Korean Fried Chicken Sandwich?
Key ingredients include boneless chicken thighs, a marinade with soy sauce, garlic, ginger, and gochujang, breading mix, Korean spicy-sweet sauce, brioche buns, leafy greens, and optional toppings like pickled radish or kimchi.
What equipment do I need to make this sandwich?
You’ll need a heavy-bottomed deep fryer or Dutch oven, candy or deep-fry thermometer, mixing bowls, sturdy tongs, wire rack, measuring tools, a sharp knife, cutting board, and a small saucepan for the sauce.
Can I prepare parts of the sandwich ahead of time?
Yes, the chicken should marinate at least 4 hours or overnight. Breading can be made 2 days ahead; sauce can rest 6 hours to 3 days. Fresh toppings should be sliced and stored in airtight containers, ideally used within 24 hours.
How do I achieve the perfect crispy texture when frying?
Double-frying the chicken in oil maintained at the right temperature (around 350°F) ensures a golden, crispy crust. Removing chicken from the fridge 30 minutes before frying also helps even cooking and crispiness.
What sides pair well with a Korean Fried Chicken Sandwich?
Popular sides include sweet potato fries, pickled radish, kimchi, cabbage slaw with sesame dressing, steamed rice, or Korean rice cakes. These complement the sandwich’s bold flavors perfectly.
What beverages should I serve with this sandwich?
Iced green tea, cold lager beer, sparkling water, and Korean soju are ideal beverage choices that enhance the bold, spicy flavors of the sandwich.
How do I store leftover Korean Fried Chicken Sandwich components?
Cool fried chicken completely before storing. Keep chicken, buns, sauce, and fresh toppings in separate airtight containers. Chicken is best consumed within 3 days for freshness.
What’s the best way to reheat leftover Korean fried chicken?
Reheat in an oven or air fryer to maintain crispiness. Avoid microwaving. Toast brioche buns separately and add fresh toppings. Drizzle extra Korean sauce for added flavor.
Can I customize the sandwich toppings?
Absolutely! While traditional toppings include leafy greens and pickled radish or kimchi, you can add slaw, sliced cucumbers, or your favorite spicy mayo to suit your taste.