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Korean Fried Chicken Sandwiches

Korean Fried Chicken Sandwiches with Kimchi Slaw and Gochujang AIoli | sharedappetite.com
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Ingredients

  • 4 Martin’s Big Marty’s Rolls
  • Korean Fried Chicken (see below)
  • 1 Avocado, sliced
  • Kimchi Slaw (see below)
  • Gochujang Aioli (see below)

for the Chicken

  • 4 boneless, skinless chicken breasts, pounded to a uniform 1/2″ thickness
  • 1 cup buttermilk
  • 1 egg
  • 3 teaspoons salt, divided
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 cup all purpose flour
  • 1/2 cup cornstarch
  • 1/3 cup fine cornmeal
  • Canola or Vegetable oil, for frying

for the Korean Chili Paste

  • 4 tablespoons gochugaru
  • 2 1/2 tablespoons brown sugar
  • 2 teaspoons ancho chile powder
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon white wine vinegar
  • 1/2 cup canola oil

for the Kimchi Slaw

  • 3 cups shredded cabbage
  • 1 cup sliced kimchi
  • 1 bunch scallions, chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar (or white wine vinegar)
  • 1 tablespoon sesame seeds
  • Kosher salt

for the Gochujang Aioli

  • 1/3 cup sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons gochujang
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Place Korean Fried Chicken on each Martin’s Big Marty Roll.  Top with avocado, kimchi slaw, and gochujang aioli.  Devour!

for the Chicken

  1. Combine buttermilk, egg, 2 teaspoons of salt, sugar, and garlic powder in a medium bowl or ziploc bag.  Add chicken and submerge in buttermilk mixture.  Marinate in refrigerator for 2-4 hours.
  2. Combine flour, cornstarch, cornmeal, and remaining 1 teaspoon of salt in a bowl or plate.  Dredge chicken in flour mixture, making sure each piece of chicken is well coated in the mixture (use your hands to pat the flour mixture onto the surface of the chicken if needed).  Let chicken rest on a wire rack for about 10 minutes before frying.
  3. Meanwhile, heat oil in a heavy bottom skillet or dutch oven to 330°F.  Fry chicken, in batches if necessary (I usually do 2 at a time in my dutch oven), until well browned on each side and chicken is just cooked through.  Place fried chicken on another wire rack to cool slightly, then rub Korean Chili Paste all over both sides of fried chicken.

for the Korean Chili Paste

  1. Combine all ingredients in a small mixing bowl and allow to rest for at least 60 minutes at room temperature before using.

for the Kimchi Slaw

  1. Combine all ingredients in a medium mixing bowl and let rest at least 15 minutes before serving.  Can be made hours ahead of time and refrigerated.

for the Gochujang Aioli

  1. Combine all ingredients in a small bowl and allow flavors to meld for at least 30 minutes before serving.  Can be refrigerated for up to a week.

Notes

*adapted from Lady and Pups