Gochujang Korean Fried Chicken Sandwich Recipe
INGREDIENTS
To prep the Chicken:
4 skinless, boneless chicken thighs (about 1 1⁄4 lb.)
1 Tbsp. Diamond Crystal kosher salt
1 tsp. freshly ground pepper
1 tsp. light or dark brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
For the Gochujang Sauce:
3 Tbsp. gochujang
2 Tbsp. unseasoned rice vinegar
1 Tbsp. soy sauce
3 Tbsps. light or dark brown sugar
For the Dill Sauce:
1⁄4 cup finely chopped dill
1⁄4 cup mayonnaise
2 tsp unseasoned rice vinegar
The Sandwich:
2⁄3 cup all-purpose flour
1⁄2 cup sesame seeds
1⁄3 cup plus 1⁄2 cup potato starch or cornstarch
1 Tbsp. Diamond Crystal kosher salt
1 large egg
2 Tbsp. vodka or water
Vegetable oil (for frying: 6–8 cups)
4 potato buns, split, lightly toasted
Napa cabbage leaves
Pickled mustard greens or dill pickles
INSTRUCTIONS
To prep the Chicken:
Mix together 1 Tbsp. Diamond Crystal kosher salt, 1 tsp. freshly ground pepper, 1 tsp. light or dark brown sugar, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. paprika in a small bowl.
Place 4 skinless, boneless chicken thighs on a large plate and sprinkle them generously with dry rub (you will have some extra). Let sit at room temperature at least 15 minutes, or chill up to 1 hour.
For the Gochujang Sauce:
Meanwhile, in a small saucepan, mix together 3 Tbsp. gochujang, 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. soy sauce, and 3 Tbsp. light or dark brown sugar and heat over medium until bubbling and slightly thickened, about 3 minutes. Remove from heat and set glaze aside.
For the Dill Sauce:
Mix 1⁄4 cup finely chopped dill, 1⁄4 cup mayonnaise, and 2 tsp. unseasoned rice vinegar in a small bowl to combine; season with salt. Set dill mayo aside.
Bread and Fry the Chicken:
Heat vegetable oil in a deep fryer to 375°F.
Heat oven to 200°F.
BOWL #1
Place 1/2 cup potato starch or cornstarch in a medium bowl.
BOWL #2
Whisk 1 large egg and 2 Tbsp. vodka or water in another shallow bowl until smooth.
BOWL #3
Whisk 2⁄3 cup all-purpose flour, 1⁄2 cup sesame seeds, 1⁄3 cup potato starch or cornstarch, and 1 Tbsp. Diamond Crystal in a shallow bowl to combine.
Bread the Chicken:
Dredge chicken in starch until coated. Shake off excess, then dip chicken into the egg wash, letting any excess run back into the bowl. Toss in the flour mixture to coat.
Working in batches, shake any excess flour mixture from the chicken and fry until deep golden brown, 5–7 minutes per batch.
Transfer fried chicken to a wire rack and keep warm in a 200°F oven while frying the rest.
Reheat glaze if needed (it should be the consistency of maple syrup). Brush or spoon over chicken until one side of each piece is completely coated.
Spread cut sides of 4 potato buns, split, lightly toasted, with reserved dill mayo, and build sandwiches with fried chicken, Napa cabbage, and pickled mustard greens.
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I have changed a few ingredients but this recipe is based on the one posted here: