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Korean Fried Chicken Sandwich with Gochujang Aioli and Kimchi Slaw

Korean Fried Chicken Sandwich | BourbonandHoney.com -- This Korean Fried Chicken Sandwich is spicy, flavorful and delicious. Topped with a kimchi slaw and gochujang aioli, it's irresistible!
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This fancy sandwich is spicy, flavorful and delicious. Marinate fried chicken, topped with a kimchi slaw and gochujang aioli, it’s irresistible!

Ingredients

Scale
  • Fried Chicken Sandwiches
  • 1/4 cup soy sauce
  • 1/4 cup chopped fresh cilantro
  • 4 cloves garlic, coarsely chopped
  • 3 tablespoons sambal oelek (spicy chili sauce)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chopped fresh ginger
  • 2 skinless, boneless chicken breasts, halved
  • 2 cups all-purpose flour
  • 1 teaspoon fresh black pepper
  • 1/2 teaspoon coarse Kosher salt
  • 1/2 cup buttermilk
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich buns, toasted
  • Kimchi Slaw
  • 2 cups, heaping, finely shredded green cabbage
  • 1 cup kimchi, sliced
  • 1/2 cup matchstick carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon rice vinegar
  • Gochujang Aioli
  • 1/2 cup mayonnaise
  • 1 garlic clove, finely grated
  • 1 tablespoon Gochujang (Korean chile paste)

Instructions

  1. In a blender, add the soy sauce, cilantro, garlic, sambal, lime juice and ginger; blend until smooth. Place the chicken in a shallow dish and top with the soy sauce mixture. Refrigerate and let marinate at least 1 hour or overnight.
  2. In a medium shallow bowl, mix together the flour, pepper and salt. Place the buttermilk in another shallow bowl; set aside.
  3. Pour oil into a large heavy skillet to a depth of 3/4-inch. Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
  4. Meanwhile, in a medium bowl stir together the cabbage, kimchi, carrots, mayonnaise and vinegar until well coated; set aside.
  5. In a small bowl, mix together the mayonnaise, garlic and Gochujang; set aside.
  6. Working with 1 piece of chicken at a time, remove it from the marinade and let the excess marinade trip off. Discard marinade. Dredge the chicken in the flour mixture, shaking off the excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
  7. Fry chicken until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a wire rack set inside a baking sheet.
  8. Serve the chicken on the buns with Gochujang aioli and kimchi slaw.

Find it online: https://www.bourbonandhoney.com/korean-fried-chicken-sandwich/