Contact Us
Contact Us
  • Recipe

Southern-Korean Fusion Chicken Sandwich

Ingredients

  • 1 c
    Buttermilk
  • 1 T
    Gochujang
  • 1 tsp.
    Garlic Powder
  • 1 tsp.
    Smoked Paprika
  • 4 ea.
    Chicken Breasts, boneless and skinless, pounded to even thickness
  • 1 c
    Flour
  • ½ c
    Cornmeal
  • 1 T
    Gochugaru (Korean Chili Flakes)
  • 1 tsp.
    Baking Powder
  • 2 c
    Coleslaw Mix
  • 4 ea.
    Large Brioche Buns, toasted
  • Korean Barbecue Mayo, recipe follows
  • Kimchi, your recipe, as needed
  • Spicy Honey Mustard, as needed, recipe follows
  • Fresh Arugula or other greens
  • Salt and Pepper, to taste
  • Frying Oil, as needed
  • Sweet and Tangy Coleslaw Dressing, recipe follows

Preparation

Whisk together buttermilk, gochujang, garlic powder, smoked paprika, salt and pepper. Add the chicken and ensure it is well-coated. Marinate for at least 2 hours or overnight.

Mix flour, cornmeal, gochugaru, baking powder, salt and pepper. Dredge chicken in the mixture and fry in oil heated to 350ºF until golden brown and cooked through, about 7 to 8 minutes. Drain.

Toss coleslaw mix with dressing and assemble sandwiches: Spread Korean barbecue mayo on the bottom half of each toasted bun. Place a fried chicken breast on top, followed by a generous helping of sweet and tangy slaw. Add kimchi for an extra kick, drizzle some spicy honey mustard over the top and finish with a handful of arugula or lettuce. Place the top half of the bun.

To make sweet and tangy slaw dressing: Combine ¼ cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of soy sauce and 1 teaspoon of sesame seeds.

To make Korean barbecue mayo: Combine ½ cup of mayonnaise, 2 tablespoons of Korean barbecue sauce and 1 teaspoon of sesame oil.

To make spicy honey mustard: Combine ¼ cup of honey, ¼ cup of Dijon mustard and 1 tablespoon of gochujang.

AI recipe by Gemini

AI photo by Adobe Firefly