Korean Fried Chicken Sandwich
Popeye’s Fried Chicken Sandwich may be the best thing to ever come out of a fast food chain, but there is one thing it is not…Korean. Korean Fried Chicken is crave-able because of all the flavor notes the sauce hits: sweet, spicy, and umami. I’ve come up with my own here (KOREAN SASSY-ASS SEOUL SAUCE) that you’ll need for this recipe. Don’t worry, it’s literally just mixing ingredients together.
The rest of the sandwich is pretty American, and my obsession with American cheese prevails, and I will not apologize for it. I love this sandwich so much and dream about the Seoul Sauce inappropriately. I hope you will, too.
Korean Fried Chicken Sandwich Recipe
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Ingredients
FOR KOREAN FRIED CHICKEN!
- 2 chicken thighs, boneless/skinless
- ½ cup flour
- 2 eggs, scrambled
- 1 cup panko breadcrumbs
- ½ tsp kosher salt
- SASSY-ASS SEOUL SAUCE (recipe linked in instructions)
- fage greek yogurt for marinating
- vegetable oil for frying, or other oil with high smoke point
FOR SANDWICHES!
- 2 buns, your choice
- 2 American cheese slices
- shredded lettuce
- mayo (you're truly missing out if you don't use Kewpie)
- sandwich pickles
Instructions
FOR THE KOREAN FRIED CHICKEN!
- Lather your (chicken) thighs in yogurt with a pinch of salt and set aside on counter. This will both bring them to room-temp and tenderize them. We're going for 30 minutes on the marinade.
- Place a large pan over medium heat and fill with about an inch of oil. We want this to heat up while we're prepping our other things!
- Make my KOREAN SASSY-ASS SEOUL SAUCE. Takes just a few minutes.
- Grab 3 shallow bowls. Fill one with flour, one with egg, and one with panko + ½ tsp salt, forming an assembly line in that order. Frying batter will always go: dry (flour) -> wet (egg) -> dry (panko).
- Line a plate with paper towels and set near frying pan.
- Start breading chicken (it's ok to bread and then wait for oil to continue heating!).
- With yogurt still intact, plop thigh in flour, working one at a time. Make sure flour is coating every nook and cranny.
- Next, plop it in egg, making sure it gets all wet again.
- Lastly, plop it in panko and press breadcrumbs down onto chicken to make sure everything sticks. Rest on a plate.
- Repeat with other chicken thigh.
- To see if oil is ready, dangle a thigh above the surface of the oil. Dip in the littlest tip of the thigh and see if the oil bubbles all around. If it does, it's ready; if not, continue to hold on plate and test again in a couple minutes.
- When it's ready, carefully drop in both thighs. Cook until bottom is a deep golden brown, you sexy motherfucker, about 7 minutes. Flip and repeat.
- While thighs are cooking, preheat oven to 250°F.
- Remove thighs from oil when done and set on paper towel-lined plate. Immediately sprinkle with salt.
- Brush my SASSY-ASS SEOUL SAUCE all over each thigh, covering them completely.
- Slap a slice of cheese onto each thigh. Remove paper towel from plate and place thighs in the oven until cheese is melted.
THE BUILD!!!
- Coat buns with mayo.
- Pile shredded lettuce on bottom bun.
- Place thigh on shredded lettuce.
- Pickles on top of thigh.
- Top bun, baby.
- Enjoy with your choice of sides. I love slaw and fries, myself. And a crisp fucking rosé or orange wine.
Notes
JUST THE TIPS!
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
Tried this recipe?Let us know how it was!
Equipment:
The equipment section above contains affiliate links to products I recommend, many of which I love and use daily!
It is truly STUPID how delicious this sandwich was! I felt like I wasn’t allowed to have made something this good in my own kitchen. Thank you for this recipe!!!!
AHHAHA!!! SO GLAD YOU ENJOYED IT!
WE ALL DESERVE YUMMY FRIED CHICKEN SAMMIES IN THE COMFORT OF OUR OWN HOMES!