Korean Fried Chicken Sandwich with Kimchi Slaw

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Korean Fried Chicken Sandwich with Kimchi Slaw

Recipes
4
Servings
40 Min
Prep/Cook Time

Ingredients
4	ROCKY® Free Range Boneless Skinless Chicken Thigh
1/2 cup	kimchi juice, drained from 1 jar of kimchi
1 large	egg
1/2 tsp.	garlic powder
3 tsp.	kosher salt, divided
1 cup	all-purpose flour
1/2 cup	cornstarch
1/4 cup	gochugaru plus two tablespoons
1 tbsp.	freshly ground black pepper
	Canola or vegetable oil, for frying
1/4 cup	soy sauce
1/4 cup	honey
3 tbsp.	gochujang
1 knob	(1-inch) ginger, peeled and grated
2 tbsp.	rice wine vinegar
1 tsp.	toasted sesame oil
1/2 cup	water
2 cups	shredded green cabbage
1	jalapeño, seeded and sliced
1 cup	kimchi, drained and chopped
3	scallions, thinly sliced
3/4 cup	mayonnaise
1/2 tsp.	kosher salt
4	sesame burger buns, toasted

Ingredients

ROCKY® Free Range Boneless Skinless Chicken Thigh

1/2 cup

kimchi juice, drained from 1 jar of kimchi

1 large

egg

1/2 tsp.

garlic powder

3 tsp.

kosher salt, divided

1 cup

all-purpose flour

1/2 cup

cornstarch

1/4 cup

gochugaru plus two tablespoons

1 tbsp.

freshly ground black pepper

Canola or vegetable oil, for frying

1/4 cup

soy sauce

1/4 cup

honey

3 tbsp.

gochujang

1 knob

(1-inch) ginger, peeled and grated

2 tbsp.

rice wine vinegar

1 tsp.

toasted sesame oil

1/2 cup

water

2 cups

shredded green cabbage

jalapeño, seeded and sliced

1 cup

kimchi, drained and chopped

scallions, thinly sliced

3/4 cup

mayonnaise

1/2 tsp.

kosher salt

sesame burger buns, toasted

Method
1	Whisk together kimchi juice, buttermilk, egg, garlic powder and 2 teaspoons salt in large mixing bowl. Add chicken and press down to submerge. Cover and refrigerate for 2 to 4 hours. Meanwhile, prepare dredge, sauce, and slaw.
2	In large mixing bowl, combine remaining salt with flour, cornstarch, 1/4 cup gochugaru and pepper. Set dredge aside.
3	Bring soy sauce, honey, 2 tablespoons gochujang, 2 tablespoons gochugaru, ginger, 1 tablespoon rice wine vinegar, sesame oil, and water to a simmer in small saucepan over medium heat. Continue to simmer, stirring occasionally, until thick enough to coat back of spoon. Set aside to cool.
4	Toss cabbage, jalapeño, kimichi, scallions, 1/4 cup mayonnaise, 1 tablespoon rice wine vinegar and 1/2 teaspoon kosher salt to medium bowl until combined. Cover and refrigerate until ready to serve.
5	Remove chicken from refrigerator and heat 2” canola or vegetable oil in Dutch oven to 350°F over medium-high heat, reducing heat to maintain temperature at 350°. Set wire rack inside rimmed baking sheet next to stove. Remove chicken from marinade, letting excess liquid drip back into bowl, and transfer to bowl with flour-cornstarch mixture, tossing to coat. Working in batches to avoid crowding, carefully lower chicken into oil and fry 6 to 8 minutes, turning occasionally for even browning, until crust is deep golden brown, and chicken is cooked to internal temperature of 170°F. Remove chicken from oil and set on wire rack. Brush chicken on all sides with Korean spiced sauce.
6	To serve, whisk together 1 tablespoon gochujang and 1/2 cup mayonnaise and spread on top and bottom halves of toasted buns. Layer chicken and slaw over mayo and top with top bun.

Method

Whisk together kimchi juice, buttermilk, egg, garlic powder and 2 teaspoons salt in large mixing bowl. Add chicken and press down to submerge. Cover and refrigerate for 2 to 4 hours. Meanwhile, prepare dredge, sauce, and slaw.

In large mixing bowl, combine remaining salt with flour, cornstarch, 1/4 cup gochugaru and pepper. Set dredge aside.

Bring soy sauce, honey, 2 tablespoons gochujang, 2 tablespoons gochugaru, ginger, 1 tablespoon rice wine vinegar, sesame oil, and water to a simmer in small saucepan over medium heat. Continue to simmer, stirring occasionally, until thick enough to coat back of spoon. Set aside to cool.

Toss cabbage, jalapeño, kimichi, scallions, 1/4 cup mayonnaise, 1 tablespoon rice wine vinegar and 1/2 teaspoon kosher salt to medium bowl until combined. Cover and refrigerate until ready to serve.

Remove chicken from refrigerator and heat 2” canola or vegetable oil in Dutch oven to 350°F over medium-high heat, reducing heat to maintain temperature at 350°. Set wire rack inside rimmed baking sheet next to stove. Remove chicken from marinade, letting excess liquid drip back into bowl, and transfer to bowl with flour-cornstarch mixture, tossing to coat. Working in batches to avoid crowding, carefully lower chicken into oil and fry 6 to 8 minutes, turning occasionally for even browning, until crust is deep golden brown, and chicken is cooked to internal temperature of 170°F. Remove chicken from oil and set on wire rack. Brush chicken on all sides with Korean spiced sauce.

To serve, whisk together 1 tablespoon gochujang and 1/2 cup mayonnaise and spread on top and bottom halves of toasted buns. Layer chicken and slaw over mayo and top with top bun.

Korean Fried Chicken Sandwich with Kimchi Slaw

Korean Fried Chicken Sandwich with Kimchi Slaw

Ingredients

Method

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