Gochujang Korean Fried Chicken Sandwich
Instead of traditional Asian cuisine, I’m mixing it up a bit for something fun and out-of-the-box.
This sandwich has it all: crispy, deep-fried chicken, veggies (because we need to get our daily intake after all), and spice.
I love Korean food and always have kimchi, a staple, in my fridge. (Yes, I make that too. Crazy kitchen lady, remember?)
For this sandwich, I deep fry seasoned chicken thighs dredged in potato starch, egg, and flour. Then I place them on buttered buns that have been toasted in a pan for a little extra crunch. Next, a generous application of a spicy sauce with Gochujang coats the chicken. Then the dill sauce (yes, dill sauce—do not, I repeat, do not skip it), and Napa cabbage leaves round out the assemblage. You may add sliced tomatoes or, my favorite, pickled mustard greens. Serve it with some wok-fried veggies, and you have a deeply satisfying meal and a pleasantly full tummy.
Bon appétit!
Or should I say, masitge deuseyo!
Before I forget, your daily culinary history session:
The cooking method for fried chicken was already in use in the 15th century during the early Joseon Dynasty. But it took centuries for the deep-fried version of chicken to be popularized when, after the Korean War, the U.S. military introduced it to the already exquisite Korean cuisine.
When was the bun added to the fried chicken? It’s inconclusive. I’m finding dates ranging from the eighties to recent history. Whatever the time frame, when the bun and sauce were added to the fried chicken, a star was born.
And now, for the recipe: