The Perfect Fried Chicken Sandwich
ID: 59c0505c...
An incredibly crispy, juicy, and flavor-packed fried chicken sandwich made with skin-on chicken thighs. Coated in a luxurious sweet and spicy gochujang glaze, it is balanced with a refreshing kimchi cabbage slaw, custom garlic mayo, and quick homemade pickled jalapeños.
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🍳 Cooking Flow
Debone the chicken thighs and marinate them in a spiced buttermilk mixture for at least 1 hour. → Prepare the pickled jalapeños, garlic mayo, and gochujang glaze. → Mix a wet paste with the flour dredge to create flour clumps, then coat and double-fry the chicken (first at 325°F, then at 350°F) until extremely crispy. → Mix the cabbage, kimchi, green onion, garlic, and Kewpie mayo to make the fresh slaw. → Coat the hot crispy chicken in the glaze, toast the buns, and assemble the sandwich.
Cooking Steps
Brief Cooking Order
Debone the chicken thighs and marinate them in a spiced buttermilk mixture for at least 1 hour. → Prepare the pickled jalapeños, garlic mayo, and gochujang glaze. → Mix a wet paste with the flour dredge to create flour clumps, then coat and double-fry the chicken (first at 325°F, then at 350°F) until extremely crispy. → Mix the cabbage, kimchi, green onion, garlic, and Kewpie mayo to make the fresh slaw. → Coat the hot crispy chicken in the glaze, toast the buns, and assemble the sandwich.
Introduction
An incredibly crispy, juicy, and flavor-packed fried chicken sandwich made with skin-on chicken thighs. Coated in a luxurious sweet and spicy gochujang glaze, it is balanced with a refreshing kimchi cabbage slaw, custom garlic mayo, and quick homemade pickled jalapeños.
Step 1
Debone the chicken thighs while keeping the skin intact. Ensure no cartilage is left on the meat.
Step 2
Whisk buttermilk, hot sauce, white pepper, gochujang, MSG, kosher salt, sugar, and garlic powder together. Marinate the deboned chicken thighs for at least 1 hour, ideally overnight in the fridge.
Step 3
For the pickled jalapeños: Combine water, white distilled vinegar, salt, and sugar in a pot and bring to a simmer. Slice the jalapeños and pack them tightly into a jar. Pour the hot liquid over them. Place plastic wrap on top to keep them submerged. Once cooled, add crushed garlic and dill, then refrigerate.
Step 4
For the glaze: Whisk gochujang, ketchup, dark soy sauce, sweet soy sauce, honey, and white vinegar in a pot. Bring to a boil for exactly 1 minute to reduce slightly. Turn off the heat and let it stop bubbling, then mix in the finely minced garlic.
Step 5
For the garlic mayo: Mix Kewpie mayo, MSG, grated garlic, a pinch of salt, and black pepper. Whisk until thoroughly combined.
Ingredients List
Important Notes
Always use chicken thighs instead of breasts for a much juicier and richer flavor.
Double-frying is crucial to ensure the chicken remains crispy even after being coated in sauce.
Add the minced garlic to the glaze only after turning off the heat; cooking garlic in boiling glaze will make it intensely bitter.
Mix the slaw right before serving to prevent it from getting watery.
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