Korean Fried Chicken Sandwich with Kimchi Pickles

Posted on 9/9/2024 7:00:00 AM by SGC™ Foodservice

Korean Fried Chicken Sandwich with Kimchi Pickles 

Crispy, golden-brown fried chicken, coated in a spicy Korean glaze, served on a soft bun. Topped with tangy kimchi pickles that add a zesty crunch, this sandwich offers a perfect balance of heat, sweetness, and acidity. A bold and flavorful twist on the classic chicken sandwich. 

 

Ingredients: 

 

  • 1 Tbsp. plus ½ tsp Kosher Salt – SGC# 052100
  • 1 tsp. freshly ground pepper – SGC# 191565
  • 3 Tbsp brown sugar – SGC# 051749
  • 1 tsp. garlic powder – SGC# 170403
  • 1 tsp. onion powder – SGC# 170488
  • 1 tsp. paprika – SGC# 191331
  •  3each skinless, boneless chicken thighs – SGC# 573509
  • 1 Tbsp. gochujang – SGC# 369869
  • 2 tsp.  rice vinegar wine. – SGC# 124936
  • 1 Tbsp. soy sauce – SGC# 087411
  • 1 tsp finely chopped dill – SGC# 196220
  • ½ cup mayonnaise – SGC# 123325
  • ½ cup all-purpose flour – SGC# 053330
  • 1 tsp sesame seeds – SGC# 191157
  • 1 ½ cornstarch
  • 3 large eggs – SGC# 193003
  • ¼ cup water
  • potato buns, split, lightly toasted. – SGC# 208110
  • Red Leaf lettuce – SGC# 191486 
  • Sliced Tomato – SGC#192063
  • Thinly Sliced Cucumbers – SGC# 195732 

  •  

Kimchi Pickles 

  • One whole biased cut cucumbers – SGC# 195732
  • ¼ cup kimchi – SGC# 199977
  • 1 tsp Rice wine vinegar – SGC# 0124936 

 

Instructions:  

 

  1. Mix together kosher salt, 1 tsp. Ground pepper, brown sugar, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. paprika in a small bowl. Place 4 skinless, boneless chicken thighs (about 1¼ lb.) on a large plate and sprinkle generously all over with dry rub (you will have some extra). Let sit at room temperature for at least 15 minutes or chill for up to 1 hour.
  2. Mix together 3 Tbsp. gochujang (Korean hot pepper paste), 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. soy sauce, and remaining 3 Tbsp. light or dark brown sugar in a small saucepan and heat over medium until bubbling and slightly thickened, about 3 minutes. Remove from heat and set glaze aside.
  3. Mix ¼ cup finely chopped dill, ¼ cup mayonnaise, and remaining 2 tsp. unseasoned rice vinegar in a small bowl to combine; season with salt. Set dill mayo aside.
  4. Whisk ⅔ cup all-purpose flour, ½ cup sesame seeds, cornstarch, and remaining 1 Tbsp. Kosher Salt Whisk 3 large egg and ¼ water in another shallow bowl until smooth.
  5. Heat oil to 350 degrees. place remaining ½ cup potato starch or cornstarch in a medium bowl. Working in two batches, toss chicken in starch until coated. Shake off excess and dip chicken into egg wash, letting any excess run back into bowl. Toss in flour mixture to coat.
  6. Still working in batches, shake any excess flour mixture from chicken and fry, adjusting heat as needed to maintain temperature and turning halfway through, until deep golden brown, 5–7 minutes per batch. Transfer fried chicken to a wire rack set over paper towels and let drain.
  7. Reheat glaze if needed (it should be the consistency of maple syrup). Brush or spoon over chicken until one side of each piece is completely coated.
  8. Spread cut sides of 4 potato buns, split, lightly toasted, with reserved dill mayo and build sandwiches with fried chicken, shredded iceberg lettuce, and bread-and-butter pickles 

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