Description
This sandwich features tender, crispy chicken pieces coated in a rich, spicy Korean BBQ sauce, nestled in a soft brioche bun. It is generously topped with a vibrant, crunchy slaw of shredded cabbage, carrots, and green onions, offering a refreshing contrast to the savory chicken. A sprinkle of toasted sesame seeds and fresh cilantro completes this flavorful dish, creating a harmonious balance of textures and tastes.
Ingredients
- **For the Crispy Chicken:**
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (about 4-6 cups)
- **For the Spicy Korean BBQ Sauce:**
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup water
- **For the Crispy Slaw:**
- 3 cups shredded green cabbage
- 1 cup shredded carrots
- 1/2 cup chopped green onions
- 1/4 cup fresh cilantro, chopped
- 1/4 cup mayonnaise
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- **For Assembly:**
- 4 brioche buns, toasted
- 2 tablespoons toasted sesame seeds
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Instructions
- **Prepare the Chicken:** Place chicken pieces in a bowl and pour buttermilk over them. Stir to coat, then cover and refrigerate for at least 30 minutes, or up to 4 hours.
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, then dredge chicken pieces in the flour mixture, ensuring they are fully coated. Set aside on a wire rack.
- **Fry the Chicken:** Heat vegetable oil in a large Dutch oven or deep skillet to 350°F (175°C). Carefully add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 5-7 minutes, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain.
- **Make the Korean BBQ Sauce:** While chicken fries, combine gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, minced garlic, grated ginger, and water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.
- **Coat the Chicken:** In a large bowl, toss the crispy fried chicken pieces with the warm Korean BBQ sauce until evenly coated.
- **Prepare the Crispy Slaw:** In a medium bowl, combine shredded cabbage, carrots, green onions, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, rice vinegar, sugar, sesame oil, salt, and pepper. Pour the dressing over the slaw mixture and toss to combine.
- **Assemble the Sandwiches:** Spread a generous amount of sauced chicken onto the bottom half of each toasted brioche bun. Top with a generous portion of the crispy slaw. Garnish with toasted sesame seeds and fresh cilantro leaves. Serve immediately with lime wedges on the side.
Notes
For extra crispy chicken, consider a double-fry method: fry chicken for 3-4 minutes, remove, rest for 5 minutes, then fry again for 2-3 minutes until deeply golden.
Adjust the amount of gochujang in the sauce to control the spice level to your preference.
The slaw can be prepared up to an hour in advance and kept refrigerated; toss again just before serving.
An air fryer can be used for the chicken: coat chicken as directed, then air fry at 375°F (190°C) for 15-20 minutes, flipping halfway, until crispy and cooked through.
Serve with a side of pickled daikon radish or cucumber for an additional tangy element.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 720
- Fat: 32g
- Carbohydrates: 65g
- Protein: 45g