Korean Fried Chicken Sandwich

• servings: 2 servings
• active time: 30 minutes
• total time: 45 minutes

Ingredients

8 oz chicken thighs or breast

1 ½ teaspoon sesame oil

¼ teaspoon white pepper

1 tablespoon honey

½ tablespoon chili flakes

Salt (to taste)

¼ cup potato starch

¼ cup flour

¼ tsp white pepper (see note 1)

Salt (to taste)

2 tablespoons soy sauce

1 tablespoons honey

1 teaspoon sesame oil

1 teaspoon rice wine vinegar

1 tablespoon brown sugar

1 clove garlic (minced)

1 tablespoon gochujang

1 tablespoon ketchup

2 tablespoons water

¼ cup coleslaw mix

1 scallion (finely chopped)

1 tablespoon white vinegar

1 teaspoon sugar

Salt (to taste)

¼ cup mayo

1 tablespoon wasabi (I save the packets that come with take-out sushi)

Salt (to taste)

2 sandwich buns

1 tablespoon butter (for toasting)

Directions

Combine chicken with sesame oil, salt, white pepper, chili flakes, and honey. Marinate for 30 minutes.

In a bowl, combine potato starch, flour, white pepper, and salt.

Dredge the chicken in the flour mix until fully coated.

Heat oil to 350°F (177°C) and fry the chicken for 3 minutes per side until golden and crispy. Let rest.

In a pan, mix soy sauce, honey, sesame oil, vinegar, brown sugar, garlic, ketchup, gochujang, and water. Cook until thickened.

Combine coleslaw, scallions, vinegar, sugar, and salt. Let sit for 30 minutes.

Mix mayo, wasabi, and salt until smooth.

Toast the buns with butter. Coat the chicken in the glaze.

Spread wasabi mayo on the buns, add coleslaw, and top with the chicken.

Nutrition

• Calories: 680 kcal
• Total Fat: 41 g
• Total Carbohydrate: 51 g
• Protein: 23 g