Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 1 cup buttermilk
- 1 egg
- 2 tablespoons fish sauce
- 1 tablespoon grated ginger
- 2 tablespoons sriracha
- 1 cup flour
- 1/4 cup potato starch
- 1 tablespoon gochugaru
- 2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 teaspoons kosher salt
- Canola oil for frying
- 4 brioche burger buns
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons gochujang paste
- 1 tablespoon gochugaru
- 1 tablespoon grated ginger
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1/3 cup hot water
- 4 cups shredded green cabbage
- 1 jalapeño, sliced
- 1 cup kimchi, chopped
- 3 scallions, sliced
- 1/2 cup mayonnaise
- 2 tablespoons rice vinegar
- 1/2 teaspoon kosher salt
- 2-3 Persian cucumbers sliced
- 1/3 cup rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 2 teaspoons gochugaru
- 1/2 teaspoon sesame oil
Instructions
- Place chicken, buttermilk, egg, fish sauce, ginger, and sriracha in a bag and marinate for 2-8 hours.
- In a nonstick skillet, simmer all sauce ingredients over medium-low heat until thickened.
- Whisk slaw ingredients in a bowl and keep chilled.
- Whisk pickle ingredients in a bowl and keep chilled.
- Mix flour, potato starch, gochugaru, garlic powder, ground ginger, and salt in a shallow dish.
- Remove chicken from brine, coat thoroughly in the flour mixture, pressing to adhere.
- Heat oil to 350F and fry chicken until deep golden brown and cooked through.
- Toss fried chicken in the sauce.
- Assemble sandwiches on brioche buns with slaw and pickles.
Notes
- Ensure you use potato starch for the best crispy texture.
- Replace rice wine vinegar with a mixture of apple cider vinegar and a touch of water to maintain non-alcoholic integrity.
- Keep oil temperature consistent for proper frying.
- Prep Time: 150
- Cook Time: 20
- Category: Chicken
- Method: Deep Frying
- Cuisine: Korean-Fusion