Jeff loves Korean food. This dish is an homage to Korean-style fried chicken and staple spicy Korean ingredients like gochujang and gochugaru.
| Level: | Intermediate |
| Total: | 4 hr 55 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons gochujang (Korean chile paste)
- 1/4 cup dark brown sugar
- 3 tablespoons rice wine vinegar
- 1 teaspoon gochugaru (Korean chile flakes)
- 4 boneless, skinless chicken breasts
- About 48 ounces vegetable oil, for frying
- 2 large eggs
- 1 cup buttermilk
- 1 1/2 cups cornstarch
- 1/2 cup self-rising flour
- 1/2 cup mayonnaise
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 cup (1 stick) unsalted butter
- 4 large sesame seed buns, lightly buttered and toasted
- 1 cup drained kimchi, thinly sliced
- Sesame seeds, for garnish
Instructions
- For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
- In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
- In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
- Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
- For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
- To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
- Spread each bun top with the ginger mayo. Top with some kimchi.
- Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1844 |
| Total Fat | 123 g |
| Saturated Fat | 16 g |
| Carbohydrates | 103 g |
| Dietary Fiber | 5 g |
| Sugar | 17 g |
| Protein | 77 g |
| Cholesterol | 320 mg |
| Sodium | 2036 mg |
Reviews
A little work but very tasty, not too spicy with a tang from the kimchi!
My husband went crazy for this. Said it was the best sandwich he’d ever had.
OMG is all I have to say!!!! It was soooo good! Thank you Jeff!
Best sandwich ever. Even without the kimchi
This was really good. I did make a couple of changes. You don’t need anywhere near the egg/buttermilk and the cornstarch/flour mixture. I halved it and still had more left than I actually used. I also used chile de arbol (1/2 tsp) instead of the gochugaru. It has a very interesting flavor profile, not for everyone!! We liked it a lot! If you did too, try googling Karate Pig sandwich. It’s from Triple D and similar to this in a way.
This recipe was Devine and surprising. I loved the kimchi on the sandwich and all the flavors went very well with it. My boyfriend doesn’t like kimchi so he didnt get it on his but he still said “OMG this sandwich is amazing”. It had just the right amount of heat to enjoy it. Will definitely make this one again.
This recipe has an interesting technique. I love the way you mix a bit of wet ingredients in dry while coating the chicken. It really helps to create “shaggy” crust which crisps up when fried. It was so crispy even after being drenched in the gochujang glaze. My kids and I are spicy-food wimp, but this wasn’t too spicy, rather, it has a nice complex umami flavor. It was so yummy!
Oh yeah just right!!
This was SO good!
Because my husband doesn’t like spice as much so do I served the glaze on the side… and he wound up loving it!!!
Because my husband doesn’t like spice as much so do I served the glaze on the side… and he wound up loving it!!!
So good! Big hit with my spicy food loving husband, though it wasn’t near as spicy as it appeared to be on the show. It really did crunch when he bit in! So couldn’t get buttermilk so I used the cream and vinegar trick. Also couldn’t get self rising flour but I used AP flour and some baking powder. Don’t leave any of the components out, it makes for a tasty combination!