Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 cup buttermilk
- 1 egg
- 2 tablespoons fish sauce
- 1 tablespoon grated ginger
- 2 tablespoons sriracha
- 1 cup flour
- 1/4 cup potato starch
- 1 tablespoon gochugaru
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- Canola oil for frying
- 4 brioche burger buns
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons gochujang paste
- 1 tablespoon gochugaru
- 1 tablespoon grated ginger
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1/3 cup hot water
- 4 cups shredded green cabbage
- 1 cup chopped kimchi
- 1/2 cup mayonnaise
- 2-3 Persian cucumbers, sliced and pickled in vinegar
Instructions
- Pound chicken breasts to a uniform thickness using a meat tenderizer.
- Mix buttermilk, egg, fish sauce, sriracha, and ginger in a bowl and marinate chicken for 2-8 hours.
- Combine glaze ingredients in a skillet and simmer over medium heat until thickened into a glossy consistency.
- Toss cabbage, kimchi, mayonnaise, and a splash of vinegar to prepare the slaw.
- Mix flour, potato starch, gochugaru, garlic powder, ground ginger, and salt in a shallow dish.
- Dredge marinated chicken in flour mixture, pressing firmly to coat.
- Heat canola oil to 350°F and fry chicken until golden brown and cooked through.
- Brush the hot fried chicken with the prepared gochujang glaze.
- Assemble sandwiches by layering the glazed chicken, kimchi slaw, and pickled cucumbers on toasted brioche buns.
Notes
- Use Kewpie mayonnaise for a creamier, richer slaw.
- Ensure oil temperature remains around 350°F to guarantee a crisp coating without burning.
- Store leftover glaze in the refrigerator for up to one week.
- Prep Time: 120
- Cook Time: 20
- Category: Chicken
- Method: Deep Frying
- Cuisine: Korean-Fusion