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Korean Fried Chicken Sandwich Recipe

La Faguette
5 from 5 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Korean
Servings 2 people

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! 
Keyword korean fried chicken, korean fried chicken sandwich, spicy fried chicken sandwich
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