The BEST Korean Fried Chicken Sandwich! An extra special chicken sandwich that stars kimchi juice + buttermilk brined chicken. Crispy and crackly and so incredibly delicious. Enjoy this exciting twist on the classic buttermilk fried chicken sandwich!
Korean Fried Chicken Sandwich
It seems like the world has fallen in love with Korean Fried Chicken. And no wonder! Originating in South Korea, Korean Fried Chicken is coated with a thin batter of potato starch and double-fried for maximum crunch. A variety of sauces can also be slathered on top.
Stuffed into a sandwich, Korean Fried Chicken takes classic fried chicken sandwiches to another level!
Inspired by Kenji Lopez-Alt’s kimchi brined chicken, I first brined chicken thighs in salty, umami-rich kimchi juice. Similar to pickle brined fried chicken, kimchi juice works well to brine and tenderize the meat.
A quick dredge in a 50-50 ratio of potato starch + all purpose flour creates the ultimate crunchy and crispy batter. More crisp and light than regular flour alone, the texture is satisfyingly crunchy and shatters with every bite!
The end result is a buttermilk fried chicken sandwich that’s truly unique. A Southern fried chicken sandwich with an exciting, Korean American twist!
Ingredients:
- Chicken. Boneless, skinless chicken thighs make juicy, tender fried chicken that doesn’t dry out.
- Kimchi Juice. Pour off a little bit from the jar of kimchi in your fridge to brine and tenderize the chicken. So flavorful and delicious!
- Buttermilk. A classic ingredient that tenderizes the chicken and creates that shaggy, crunchy texture when deep-fried.
- Potato Starch + Flour. A 50-50 ratio creates the best texture. So crispy and crunchy!
- Gochukaru. Korean dried chili flakes. Can be swapped with mustard powder or cayenne, if you don’t have it.
- Black Sesame Seeds. For added crunch and flavor.
For serving:
- Kimchi Mayo. Simply mix regular mayo with kimchi. Make sure to squeeze out as much kimchi juice as possible so it’s not too wet.
- Brioche Buns. Buttered and toasted, of course!
- Pickles. Flat, sandwich-style or butter pickles are classic.
- Butter Lettuce or Green Cabbage. Adds freshness and crunch.
Instructions:
- Marinate chicken thighs in buttermilk and kimchi juice brine for 8 hours or overnight.
- Dredge chicken thighs.
- Deep fry.
- Make kimchi mayo.
- Assemble Korean Fried Chicken Sandwiches.
- Enjoy!
Watch how to make it:
Essential Tools:
Check out how to deep fry at home for more details.
- Dutch Oven
- Candy Thermometer
- Cooling rack + Sheet Pan
PRO Tips:
- Marinate chicken thighs overnight. Like any brine, the flavor needs to soak into the meat.
- For extra craggy batter: add 1-2 Tbsp of the brining liquid to the flour dredge and gently mix to combine. This will create shaggy, craggy bits that will stick to the chicken in thick shards.
- Don’t crowd the chicken! When deep frying, make sure not to crowd the chicken! Fry in batches so the oil temperature doesn’t dip too low.
- Double-fry the chicken. Although optional, double frying creates a super crispy batter that does not get soggy. After deep frying the first time, fry for an additional 1-2 minutes.
FAQ:
Can I make this ahead of time?
All of the elements can be made ahead of time except for the fried chicken. I recommend deep frying right before serving for best texture.
Why is there no sauce in this Korean Fried Chicken Sandwich?
Korean fried chicken is enjoyed both saucy and plain (non-saucy). For this recipe, I decided to make a non-saucy version to highlight all the crispy crunchiness of the batter. I found that adding a sauce made the chicken soggy and wet.
Where can I find Gochukaru?
Gochukaru is Korean dried chili flakes and can be found at the Korean market. If you don’t have it, substitute with with cayenne or mustard powder. Make sure to halve the amount, as they are both spicier than Gochukaru. Notes are in the recipe card below.
Where can I find kimchi juice?
When kimchi ferments, it releases juices. If you have a jar of kimchi in your fridge, pour off some kimchi juice. The older the kimchi, the more juicy it will be.
If your kimchi is freshly packed, there won’t be much juice at all. If that’s the case, wait a few weeks for your kimchi to age and release enough liquid.
Other fried chicken recipes to enjoy:
- Nashville Hot Chicken Sandwiches
- Korean Fried Chicken
- Hawaiian Mochiko Chicken
- Korean Fried Chicken Salad
Korean Fried Chicken Sandwich with Kimchi Mayo
Equipment
- Dutch oven
- candy thermometer
- Cooling rack
- sheet pan
- Metal spider strainer
Ingredients
Marinade:
- 1 cup buttermilk
- 1/2 cup kimchi juice (preferably from old, well fermented kimchi)
- 6-8 boneless, skinless chicken thighs (about 6-8 oz each)
Batter:
- 1 cup flour
- 1 cup potato starch
- 1/4 cup Gochukaru (Korean chili flakes) (can be subbed with 2 Tbsp cayenne or mustard powder)
- 1/4 cup black sesame seeds
- 2 tsp salt
Kimchi Mayo:
- 3/4 cup mayonnaise (I use Hellman's)
- 1/2 cup kimchi, chopped (drained)
- 1-2 Tbsp sriracha (optional)
Additional Sandwich Ingredients:
- 4 brioche buns
- 8 sandwich pickles (the flat sliced kind) (2 for each sandwich)
- 8 butter or gem lettuce leaves (2 for each sandwich)
Instructions
Marinate Chicken:
- Combine buttermilk and kimchi juice in glass food container. Add chicken thighs and mix until well combined. Cover and refrigerate for 8 hours or overnight.
Deep Fry Chicken:
- Set up a deep frying station: Place a cooling rack on top of a rimmed baking sheet, for transferring fried chicken. Clip a candy thermometer to a cast iron Dutch oven. Fill with 3 inches of oil. Heat on medium high heat until 350F.
- While the oil heats, add batter ingredients to a medium bowl and whisk with a fork.
- To create craggy chunks, add 1-2 Tbsp of the buttermilk brine to the flour mixture and gently mix with your hands. The flour will take on a chunkier texture this way.
- Remove chicken thighs from brine. Dredge both sides with flour mixture. Gently add dredged chicken to hot oil (when it reaches 350F), making sure not to overcrowd the pan.
- Fry chicken thighs in batches, until cooked through, about 6-8 minutes total. Flip the chicken about halfway through. When finished, they should be golden and crispy looking. Remove from the hot oil and transfer to the cooling rack fitted over a baking sheet.
- Optional but highly recommended: After the chicken has been fried, fry a 2nd time for 1-2 minutes each. That extra frying time will ensure the crispiest, crackly chicken!
Kimchi Mayo:
- Mix ingredients in a bowl and set aside. This can be made ahead of time, up to 1 day in advance.
Assemble Sandwiches:
- Toast brioche buns and add kimchi mayo to both top and bottom buns. Assemble sandwich, starting from the bottom: brioche bun with kimchi mayo, pickle, fried chicken, lettuce, top bun with kimchi mayo. Serve with additional kimchi mayo on the side.
- Note: the recipe calls for 6-8 chicken pieces for 6 servings. If you'd like, you can serve the extra 2 pieces for big eaters. They can double up their chicken pieces in 1 sandwich.
Video
Notes
- Marinate chicken thighs overnight. Like any brine, the flavor needs to soak into the meat.
- For extra craggy batter: add 1-2 Tbsp of the brining liquid to the flour dredge and gently mix to combine. This will create shaggy, craggy bits that will stick to the chicken in thick shards.
- Don’t crowd the chicken! When deep frying, make sure not to crowd the chicken! Fry in batches so the oil temperature doesn’t dip too low.
- Double-fry the chicken. Although optional, double frying creates a super crispy batter that does not get soggy. After deep frying the first time, fry for an additional 1-2 minutes.
Can you use potato starch instead of flour for the fried chicken batter?
Yes, you definitely can! I’ve tried it with potato starch and it comes out more thin and crispy instead of thick, like a typical fried chicken sandwich. Potato starch will also yield a slightly powdery finish, like Taiwanese Fried Chicken. If you want a combination of both worlds, try half potato starch and half flour — that’s delicious too. For the sake of keeping a simple recipe, I listed regular All Purpose Flour. But I like the half and half combination best, actually. Happy eating!