Korean Fried Chicken Onigirazu (Sushi Sando) with Gochujang Sauce

Ingredients

Blend habanero chiles, buttermilk, pickle juice, gochugaru and Cajun spice mix until smooth. Pour over the chicken and refrigerate for at least 1 hour, or overnight.
To make the gochujang sauce, whisk together all the ingredients in a small bowl, and set aside or refrigerate up to 1 week ahead.
Drain the chicken from the marinade and season with salt. Dredge chicken in the flour, shaking off excess.
Heat a fryer or oil to 325°F. Fry until golden brown, flipping halfway, about 9 minutes total. Drain chicken on paper towels.
To assemble the onigirazu, lay 1 sheet of nori paper, shiny side down, on plastic wrap. Spoon about 1/4 cup of the sushi rice in the center of the nori, shaping it into a square. Lightly drizzle sushi vinegar over the rice. Top with an iceberg lettuce leaf, two pickle slices and a piece of the chicken. Spoon about a tablespoon of the gochujang sauce on the chicken. Spoon on another 1/4 cup of rice. Fold corners of the nori inward to form a square, gently pressing into a tight parcel. Wrap tightly in plastic wrap to shape. Let sit for 5 minutes.
Slice in half or on the diagonal with a slightly dampened knife. Serve at room temperature or cooled – but not chilled (to prevent the rice from hardening).

By Adolfo Garcia III, Chef/Owner, Chi Chi’s Chicken & Beer, New Orleans