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Korean Fried Chicken Sandwich with Gochujang sauce

Korean Fried Chicken Sandwich with Gochujang Sauce

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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Korean
Servings 4 Sandwiches

Equipment

  • Deep fryer or heavy-bottomed pot A Dutch oven is ideal for controlling oil temperature.
  • Thermometer Crucial to monitor the oil (aim for 350°F).
  • Tongs or spider strainer Helps in lifting the fried chicken without damaging the crust
  • Mixing bowls For dredging, sauce, and slaw prep.
  • Whisk To mix the gochujang sauce thoroughly.
  • Paper towels and wire rack Drain the chicken for a crisp finish—don’t skip this.

Ingredients
  

For the chicken

  • 2 boneless skinless chicken breasts, pounded to even thickness or sliced in half for sandwich-sized portions
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch for extra crispiness
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper optional, for added heat
  • 2 eggs
  • 1/4 cup milk or water, if making a fried chicken sandwich no buttermilk style
  • Oil for deep frying vegetable, canola, or peanut oil

For the gochujang sauce

  • 1/4 cup gochujang Korean fermented chili paste
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 clove garlic minced
  • 1/2 teaspoon grated ginger

For assembly

  • 4 brioche buns or potato rolls
  • 1 cup shredded cabbage or slaw mix
  • 1/2 cup mayo mix with a bit of sriracha if desired
  • Pickles optional but highly recommended
  • Green onions and sesame seeds for garnish

Instructions
 

Prep the chicken

  1. If your chicken breasts are large, slice them in half horizontally to make them sandwich-sized. Lightly pound to an even thickness using a mallet or rolling pin. This helps them cook evenly and makes them easier to eat in sandwich form.

Make the sauce

  1. Whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer on low for 3-4 minutes until slightly thickened and glossy. Set aside.

Create your dredging station

  1. In one bowl, mix flour, cornstarch, and all the dry seasonings. In another, beat the eggs with the milk or water.

Dredge the chicken

  1. Dip each piece of chicken first into the egg mixture, then into the flour mixture. Press the flour onto the chicken to form a craggy crust—this is key to any crispy fried chicken sandwich recipe.

Fry

  1. Heat oil in a pot to 350°F. Fry chicken in batches, 4-5 minutes per side, until golden brown and cooked through. Transfer to a wire rack over paper towels to drain. The chicken should be deeply golden and irresistibly crispy.

Toast the buns

  1. Optional but highly recommended: lightly butter and toast your buns in a skillet or under the broiler. A crispy edge adds an extra layer of texture.

Assemble

  1. Spread mayo or spicy mayo on both sides of the bun. Add a heap of slaw or cabbage, place the crispy chicken on top, drizzle with the gochujang sauce, and finish with pickles, green onions, and sesame seeds.

Serve immediately

  1. This sandwich shines when hot. Serve with fries, kimchi, or even sweet potato chips.