Korean Fried Chicken Sandwich
Crispy fried chicken breast layered with gochujang glaze, pickled vegetables, and creamy sauce on toasted bread. Assembled hot with a contrast of crunchy, tender, and tangy components.
Ingredients
Method
Place chicken breasts between plastic wrap and pound to 3/4-inch thickness. Pat dry with paper towels.
In a shallow dish, combine flour, cornstarch, salt, and black pepper. Whisk to blend.
Slice cucumbers thinly and toss with rice vinegar, salt, and a pinch of sugar; let sit for 10 minutes while chicken cooks.
Heat vegetable oil in a deep skillet to 350°F. Dredge each chicken piece in the flour mixture, shaking off excess.
Carefully place chicken in hot oil and fry 6–7 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain.
While still hot, brush or coat each chicken piece generously with Korean gochujang glaze.
Toast bread slices until light golden. Spread mayonnaise on the bottom half of each slice.
Layer one glazed chicken breast on top of mayonnaise. Top with drained pickled cucumbers and sliced green onion.
Top with the second bread slice, cut diagonally, and sprinkle toasted sesame seeds over the cut edge. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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