Korean-American Fried Chicken Sandwiches

Crisp, craggy boneless chicken thighs get a restrained sweet-tangy gochujang glaze, then meet cool slaw, sesame-lime mayo, toasted buns, and quick pickles.

70 min

4 sandwiches

A craggy glazed fried chicken sandwich with cabbage slaw sits on a toasted bun beside quick-pickled cucumbers.

Ingredients

1 1/2 lb boneless, skinless chicken thighs, trimmed

1/2 cup buttermilk

1 tbsp soy sauce, for marinade

1 tsp kosher salt

1 1/2 cups all-purpose flour

3/4 cup cornstarch

1 tsp baking powder

1 tsp black pepper

Neutral oil, for 1/2 inch depth in a skillet

1/4 cup gochujang

2 tbsp honey

1 tbsp rice vinegar

1 tbsp soy sauce, for glaze

1 tsp sesame oil

1/2 cup mayonnaise

1 tbsp lime juice

1 tsp toasted sesame oil

1 tsp sesame seeds

3 cups thinly shredded green cabbage

1 carrot

2 tbsp rice vinegar

1 tsp sugar

pinch of salt

1 English cucumber

1/4 cup rice vinegar

1 tbsp sugar

1/2 tsp kosher salt

Equipment

Large heavy skillet · Instant-read thermometer · Wire rack or paper towels · Two shallow bowls · Small saucepan · Tongs

Keep the crust crisp

Drain fried chicken on a rack and brush on only a thin glaze just before assembly; pooling sauce is the fastest route to a soggy crust.

Easy heat substitute

If gochugaru is unavailable, use 1/2 tsp crushed red pepper plus 1/2 tsp paprika for gentle fruitiness and moderate heat.

Prep the cool elements

01. Marinate the thighs in seasoned buttermilk for 20 minutes so the coating clings without needing a long brine.

02. Quick-pickle cucumber while the chicken rests, then leave it in its tangy brine until serving.

03. Toss a barely dressed cabbage slaw and stir the sesame-lime mayo; keep both cool for contrast.

Coat and sauce

04. Warm the gochujang-honey glaze only until fluid, then take it off the heat so it does not reduce into a heavy coating.

05. Press chicken firmly into the flour-cornstarch mix twice, using a few drops of marinade to create craggy bits that fry especially crisp.

Fry for crunch

06. Heat 1/2 inch of oil to 350 F in a heavy skillet; this shallow fry needs no deep fryer or restaurant equipment.

07. Fry in batches, holding the oil between 325 and 350 F, until deeply golden and 175 F inside; drain on a rack so steam escapes.

Finish and build

08. Brush, rather than toss, the hot chicken with a thin coat of glaze, keeping exposed crags crisp.

09. Toast the buttered buns until their cut sides are golden and firm enough to hold the fillings.

10. Spread with mayo, layer in slaw and chicken, and serve the pickles on the side immediately.