Gochujang Chicken Sandwich with Spicy Mayo

• servings: 2 servings
• total time: 2 hours 4 minutes

Ingredients

2 boneless, skinless chicken thighs

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon paprika

1 cup all-purpose flour

Salt and pepper to taste

Vegetable oil, for frying

2 brioche buns

1/2 cup shredded lettuce

4 slices cucumber

2 tablespoons butter, for toasting buns

For the Spicy Gochujang Mayo:

1/4 cup mayonnaise

1 tablespoon gochujang (Korean chili paste)

1 teaspoon rice vinegar

1 teaspoon honey

1/2 teaspoon sesame oil

Pinch of salt

Directions

Whisk buttermilk with garlic powder, paprika, salt, and pepper. Add chicken thighs and marinate for at least 1 hour (or overnight).

In a bowl, mix flour with a bit more salt and pepper. Dredge the marinated chicken in flour until well coated.

Heat oil in a pan over medium-high heat. Fry chicken thighs until golden brown and crispy, about 4–5 minutes per side. Drain on a wire rack.

In a small bowl, mix all gochujang mayo ingredients until smooth. Adjust heat level to taste.

Lightly butter and toast brioche buns until golden.

Assemble sandwiches: spread gochujang mayo on both buns, layer lettuce, fried chicken, cucumber slices, and top with the bun. Serve hot.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 620 kcal | Servings: 2 servings

Say hello to your new obsession: crispy fried chicken drenched in creamy, spicy Korean Gochujang mayo on a toasted brioche bun! 🍔