Korean BBQ Chicken Sandwich
By: McCormick Kitchens
Made With:
Crispy fried chicken meets its match with a bold kick of Frank’s RedHot® Korean BBQ Squeeze Sauce. Marinated, breaded, and fried to golden perfection, then topped with a tangy kimchi slaw and an extra drizzle of that sweet-heat magic. This sandwich doesn't just bring the flavor—it brings the fire.
Crispy fried chicken meets its match with a bold kick of Frank’s RedHot® Korean BBQ Squeeze Sauce. Marinated, breaded, and fried to golden perfection, then topped with a tangy kimchi slaw and an extra drizzle of that sweet-heat magic. This sandwich doesn't just bring the flavor—it brings the fire.
Key products
Instructions
- FOR THE KIMCHI SLAW, mix mayonnaise and Korean BBQ Squeeze Sauce in a medium bowl. Stir in kimchi and cabbage. Cover and refrigerate until ready to serve.
- FOR THE FRIED CHICKEN, whisk 2/3 cup of the buttermilk and Korean BBQ Squeeze Sauce in large bowl. Add chicken, turning to coat well. Cover and refrigerate 1 hour or longer for extra flavor.
- MIX flour, starch and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish.
- REMOVE chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard any remaining marinade or flour mixture.
- HEAT oil to 375°F in large deep skillet. Working in batches as needed, fry chicken about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
- TO ASSEMBLE SANDWICHES, spoon slaw onto bottom half of roll. Top with chicken and drizzle generously with Korean BBQ Squeeze. Finish with top half of roll. Serve immediately.
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