For diners that crave more than traditional fried chicken, level up with a Korean-style chicken sandwich. Chicken is marinated in buttermilk and kimchi brine, then coated with a mix of McCormick Culinary Korean BBQ Gochujang Seasoning, flour, and cornstarch for maximum crispiness. Garnishes like kimchi mayo, Korean BBQ glaze, and radish slaw provide the finishing touches.
Ingredients
- Korean Fried Chicken
- 1 cup butter
- 1/2 cup kimchi juice
- 3 tablespoon Korean BBQ Gochujang Style Seasoning
- 8 each chicken thighs boneless, skinlesss
- 1 cup flour, all-purpose
- 1 cup cornstarch
- 2 teaspoons baking powder
- 1/4 cup Korean BBQ Gochujang Style Seasoning
- Kimchi Mayo
- 2/3 cup kimchi, drained and chopped
- 1/3 cup mayonnaise
- Sweet and Sour Radish Slaw
- 1/2 pound white radish (Korean radish), cut into matchsticks
- 1 each carrot, cut into matchsticks
- 5 tablespoons white vinegar
- 2 tablespoons sugar
- 2 tablespoons Korean BBQ Gochujang Style Seasoning
- 1/4 teaspoon salt
- Korean BBQ Glaze
- 2/3 cups Korean BBQ Gochujang Style Seasoning
- 1 1/4 cups Tomato Ketchup
- 1 1/4 cups honey
- 1/2 cup soy sauce
- 1/3 cup rice wine vinegar
- Service
- 8 brioche buns
- 2 cups napa cabbage, shredded
- 1 1/4 cups Korean bbq glaze prepared
Nutrition Information
(per serving)
For diners that crave more than traditional fried chicken, level up with a Korean-style chicken sandwich. Chicken is marinated in buttermilk and kimchi brine, then coated with a mix of McCormick Culinary Korean BBQ Gochujang Seasoning, flour, and cornstarch for maximum crispiness. Garnishes like kimchi mayo, Korean BBQ glaze, and radish slaw provide the finishing touches.
Key products
Instructions
Korean Fried Chicken
- Combine buttermilk, kimchi brine, and chicken thighs in a bowl and allow to marinate at least 4 hours or overnight.
- In a large bowl, combine the remaining ingredients to create the breading. Remove excess marinade from the chicken thighs and evenly coat the thighs in the breading. Allow to rest in the fridge at least 15 minutes before frying. Hold for service.
Kimchi Mayonnaise
- Combine the ingredients in a small bowl and hold for service.
Sweet and Sour Radish Slaw
- Combine all the ingredients in a bowl and allow to marinade at least 6 hours or overnight.
Korean BBQ Glaze
- In a saucepot whisk all ingredients together and stir over medium heat until well combined. Hold hot for service.
Service
- Set a fryer to 375°F and fry the chicken thighs until golden brown and the internal temperature reads 165°F. Remove from the fryer and drain well then evenly coat the chicken thighs with the Korean BBQ Glaze by tossing or brushing on.
- For each sandwich spread 1 tablespoon of kimchi mayo on each piece of bread. Place the sauced chicken thigh the top with 1/4 cup of radish slaw and the shredded cabbage. Serve immediately.
