Korean Fried Chicken Sandwich

Step 1

In a large mixing bowl, whisk together all the ingredients for the brine. Add all of your chicken thighs and make sure they're all submerged. Cover and let it rest in the fridge for 2 hours or overnight.

Step 2

Thinly slice the cabbage and carrot. Cut the green onion into small pieces. Finely chop some pickled radish.

Step 3

Make the dressing. In a small container, stir together kewpie mayo, apple cider vinegar, sugar, salt, black pepper, chopped pickled radish, and green onion. (Before assembling the sandwich, toss it around with the cabbage and carrot.)

Step 4

Make the sauce. In a separate container, combine Korean chili paste, ketchup, soy sauce, Korean chili pepper flakes, sugar, minced garlic, corn syrup, and water. Transfer it to a saucepan and place it over medium heat. Once it comes to a boil and the sugar is completely dissolved, take it off the heat and set it aside.

Step 5

Fill up a pot with enough oil and heat that to 170℃/340℉. Prepare 2 batters. For the wet batter, combine 1 cup of chicken fry mix and 1 cup of water. For the dry batter, add 2 or 3 cups of chicken fry mix into a container and spread it out.

Step 6

Take your chicken and toss it in the dry batter. Dip it in the wet batter, take it back into the dry batter and gently press it down so that it can stick to the chicken.

Step 7

Once the oil reaches the temperature, add the chicken pieces and fry for 6 to 8 minutes. Do this in batches, 1 or 2 at a time!

Step 8

When the chicken is crispy, golden brown, remove it from the oil and drain on a cooling rack. Dunk it in the red sauce and coat thoroughly with the sauce. Put it back on the cooling rack.

Step 9

Make the special mayo sauce. Combine 4 tablespoons of kewpie mayo, 1 tablespoon of horseradish, and 1 tablespoon of Korean fried chicken sauce.

Step 10

Slice the pickles lengthwise.

Step 11

On the toasted bun, spread a good amount of mayo sauce. Add the coleslaw, sliced pickles, and our beautifully cooked Korean fried chicken. Cover with the other side of the bun. Enjoy~!