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–+ servings

Ultimate Spicy Korean Fried Chicken Sandwiches

Rose
If you're craving a sandwich that delivers crispy, juicy chicken with bold Korean flavors, this recipe is exactly what you need. Featuring crunchy fried chicken coated in a sweet and spicy gochujang glaze, tangy kimchi slaw, and quick pickles on a buttery brioche bun, this sandwich hits every flavor note imaginable.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Fusion, Korean
Servings 4 servings
Calories 520 kcal

Equipment

  • mixing bowls
  • deep frying pan or pot
  • wire rack
  • small saucepan
  • knife and cutting board
  • measuring cups and spoons

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 1 large egg
  • 1 tsp fish sauce (or soy sauce for family-friendly swap)
  • 1 cup all-purpose flour
  • 1/2 cup potato starch
  • 2 tsp gochugaru (Korean red pepper flakes)
  • to taste salt and pepper
  • vegetable oil, for frying
  • 1/4 cup soy sauce
  • 3 tbsp honey
  • 2 tbsp gochujang paste
  • 1 tbsp rice wine vinegar
  • 1 tsp grated ginger
  • 1 tsp sesame oil
  • 1 cup shredded cabbage
  • 1/2 cup chopped kimchi
  • 1 small jalapeño, thinly sliced
  • 2 scallions, sliced
  • 2 tbsp mayonnaise
  • 1 tsp rice vinegar
  • 1 small cucumber, thinly sliced
  • 2 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1/2 tsp gochugaru
  • 1 tsp sesame oil
  • 4 brioche buns, toasted with butter

Instructions
 

  • Pound chicken breasts to even thickness. In a bowl, mix buttermilk, egg, and fish sauce. Submerge chicken and refrigerate for at least 30 minutes, up to 2 hours.
  • Combine shredded cabbage, kimchi, jalapeño, scallions, mayonnaise, and rice vinegar. Chill. For pickles, combine cucumber, rice wine vinegar, sugar, gochugaru, and sesame oil. Let sit at room temperature for 15 minutes.
  • Mix flour, potato starch, gochugaru, salt, and pepper. Remove chicken from marinade, shake off excess, and dredge in flour mixture. Press to adhere.
  • Heat vegetable oil in a deep pan to 350°F (175°C). Fry chicken for 6–8 minutes until golden brown and internal temperature reaches 165°F (74°C). Drain on a wire rack over paper towels.
  • Combine soy sauce, honey, gochujang, rice vinegar, ginger, and sesame oil in a small saucepan. Heat over medium, stirring occasionally, until slightly thickened. Brush glaze generously over fried chicken.
  • Toast brioche buns with butter. Layer bottom bun with kimchi slaw, place glazed chicken on top, add quick pickles, and finish with top bun.

Notes

Buttermilk substitute: plain yogurt or milk + 1 tsp lemon juice per cup. Fish sauce swap: soy sauce or coconut aminos. Reduce gochugaru or gochujang for milder heat. Vegan option: substitute chicken with tofu or tempeh and use soy sauce instead of fish sauce.

Nutrition

Calories: 520kcalCarbohydrates: 45gProtein: 36gFat: 22gSodium: 880mgFiber: 3g
Keyword fried chicken sandwich, kimchi slaw, Korean glaze, spicy sandwich
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