Korean Fried Chicken Sandwich
Skip the drive-thru and have this crispy, crunchy, slightly spicy sandwich on the table in less than 30 minutes. Make sure to have your chicken slightly cooler than room temperature before frying to ensure even cooking. Feel free to use cabbage instead of bok choy in the slaw- any extra slaw will stay good in the fridge for up to 3 days.
Prep Time: 15 minutes
Cook Time: 15 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for the chicken:
- 1 ¼ tablespoons unseasoned rice wine vinegar
- 1 teaspoon freshly grated ginger (or ½ teaspoon ginger powder)
- 1 pound (4 to 8 pieces) boneless, skinless chicken thighs
- 1 cup potato or corn starch
- kosher salt, as needed
- freshly ground black pepper, to taste
- avocado or grapeseed oil, for cooking
- For the sauce:
- 1 tablespoon reduced sodium tamari
- 1 tablespoon no salt added tomato sauce or ketchup
- 1 tablespoon honey
- 1 garlic clove, minced or grated
- 1/2 teaspoon toasted sesame oil
- 1/2 tablespoon gochujang (Korean chili paste)
Ingredients for the slaw:
- 2 tablespoons fresh squeezed lime juice
- 2 tablespoons unseasoned rice vinegar
- 1/2 tablespoon toasted sesame oil
- 1 teaspoon honey or agave
- 1 large bok choy (or 2 baby bok choy), halved and thinly sliced
- 1 medium carrot, scrubbed and grated
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 2 tablespoons roughly chopped fresh cilantro leaves
- kosher salt, to taste
- For serving:
- 4 brioche buns, toasted
- For the chicken: Heat approximately ½ inch of oil in a medium skillet on medium high heat until it’s hot.
- In a medium bowl stir together the vinegar, ginger, a generous pinch of salt and black pepper. Place the chicken in and toss to combine.
- Pour the potato or corn starch onto a plate or in a bowl. One at a time, dredge the chicken in the starch until it is evenly coated.
- Place a rack on top of a sheet tray or line a plate with paper towels.
- Once the oil is hot carefully lay the chicken into the pan, working in batches if necessary to prevent overcrowding. Cook for 3 to 4 minutes, until lightly golden brown, before flipping and cooking the other side for 2 to 3 minutes until it’s lightly golden. Transfer to the rack, scoop out any debris in the pan with a slotted spoon or spider and allow the oil to heat up again.
- Make the slaw by whisking together the lime juice (and zest, if desired), rice vinegar, sesame oil, honey and a pinch of salt. Taste and adjust as desired. Mix together the bok choy, carrot, bell pepper, scallions and cilantro until evenly combined. Toss with half of the dressing, adding more as needed. Set aside. (This will keep, covered, in the refrigerator for up to 3 days.)
- Cook each piece of chicken again for an additional 2 or 3 minutes on each side, until it’s a dark golden brown. Transfer to the rack.
- While the chicken is cooking, make the sauce by combining all of the ingredients in a small saucepot over medium heat. Stir to combine and cook until the sauce has thickened slightly, about 5 minutes. Transfer to a bowl and toss with the cooked chicken until evenly coated.
- To build the sandwich, brush the toasted buns with the sauce (if desired). Place one or two pieces of chicken (depending on their size) on the bottom bun followed by a generous spoonful of slaw. Top with the other bun half and serve immediately.