Fried Chicken Sandwich With Gochujang Glaze Recipes

FRIED CHICKEN SANDWICH

Steps:

• For the mayonnaise: Whisk together the mayonnaise, gochujang, lime zest and some salt and pepper in a bowl, cover and refrigerate to allow the flavors to meld, at least 30 minutes.
• For the slaw: Whisk together the vinegar, soy and honey in a large bowl until combined. Add the cabbage, kimchee and cilantro. Season with salt and pepper, and then toss to combine. Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.
• For the chicken: Preheat the oven to 325 degrees F. Heat the oil in large Dutch oven or a deep fryer until a deep-frying thermometer inserted into the oil reaches 365 degrees F.
• Divide the flour between 2 large shallow bowls and season each with salt and pepper. Whisk together the coconut milk, buttermilk, ginger and garlic in a large shallow bowl and season with salt and pepper. Set up your breading station: flour, milk, flour.
• Dredge the chicken in the flour and tap off any excess. Dip in the milk mixture and let any excess drip off. Dredge in the second bowl of flour and tap off any excess. Fry the chicken, in batches, until golden brown and cooked through, 4 to 5 minutes. Remove to a baking sheet fitted with a baking rack. Repeat with the remaining chicken. Place in the oven to crisp up, about 5 minutes.
• Spread some mayo on each side of the buns. Top with a chicken breast and finish with some of the slaw, then serve.

KOREAN FRIED CHICKEN SANDWICH WITH GOCHUJANG MAYO

Steps:

• Mix the chicken with the buttermilk and gochujang in a glass dish and leave to marinate in the fridge at least 2 hours and up to 24 for maximum tenderness
• Once marinated, prepare a bowl for the flour, gochugaru, and salt, mix together.
• Next, using one hand for wet ingrendients and the other for dry, dip the chicken into the flour mixture and fully coat the peice with flour. Then, return it to the buttermilk mixture and fully coat it. Finally, coat the piece of chicken again with flour. Once fully coated leave to rest on a drying rack while you finish the rest of the pieces (the longer you let them rest the more the crispy crust with stick to the chicken)
• Heat up the oil to 350 degrees farenheit in a large deep pot. If you don't have a thermometer just drop in a small sprinkle of flour and make sure it starts bubbling immediatley.
• Once the oil has come to temperature, we can begin frying (in batches to avoid dropping the oil temperature). Drop 4 pieces in to cook 3-4 minutes (the pieces do not need to be fully cooked at this point as they will continue to cook in the second round of frying). Remove and drain on a plate lined with a paper towel. Cook second batch. Drain on fresh paper towels.
• Prepare the glaze. Melt butter in a skillet on high heat with gochujang, honey, and salt. Once it is bubbly and stick drizzle over the freshly fried chicken and serve immediatly!
• Mix gochujang and mayo together in a small bowl, easy as that!
• Mix juilenned veggies and other ingredients together well in a bowl and allow to sit a room temperature for about 1 hour.
• Smear some gochujang mayo on on side of the toasted potato bun, then add a piece of glazed chicken, top with pickled veg, and smush together with the top of the potato bun
• shove into your face!