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Korean Fried Chicken Sandwiches

Hillary Knudsen
Servings 4 Sandwiches


Korean Fried Chicken

  • 4 boneless skiness chicken thighs
  • 1 1/2 cups all purpose flour
  • 1 cup buttermilk
  • 2 tbsp gochujang paste
  • 1 tbsp salt
  • Peanut of vegetable oil for frying (about 8 cups)

Korean Chicken Glaze

  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 3 tbsp gochujang paste
  • 2 tbsp rice wine vinegar
  • 1 tbsp grated ginger
  • 1 tsp sesame oil
  • 1/3 cup hot water

Kimchi Slaw

  • 1/2 cup kimchi
  • 6 scallions
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 2 tsp fish sauce
  • 2 tsp sesame oil
  • 1/4 cup vegetable oil
  • 4 cups shredded green cabbage
  • salt & pepper to taste


  • 4 soft hamburger buns
  • 1/2 cup mayonnaise
  • 1/4 cup sriracha (less depending on how spicy you like it)
  • salt & pepper to taste


For the chicken

  • Place chicjen on a wire rack set inside a rimmed baking sheet and season chicken with salt.
  • Mix flour and 2 tbsp salt in a medium bowl. Whisk gochujang paste and buttermilk in a seperate bowl. Working with one piece at a time, dedge all four chicken pieces in flour, turning to coat, shaking to remove excess flour and then return to rack; Pour 3 tablespoons of the buttermilk into the remaining flour and work in with your hands. Dip the chicken in the remaining buttermilk mixture, allowing excess to drip off, then for the final dip coat the chicken in the moistened flour and pack it on to the chicken, gently shaking off the excess for the last time.
  • Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350°. Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch. Transfer to a wire rack set over paper towels to drain.

For the glaze

  • For the sauce: Combine all the ingredients in a nonstick skillet and simmer until thickened slightly to the consistency of a glaze. Set aside. 

For the Kimchi Slaw

  • Remove dark green tops from scallions and thinly slice; set aside. Blend scallion bulbs, kimchi, kimchi juice, vinegar, Sriracha, fish sauce, and sesame oil in a blender until smooth. With motor running, very slowly stream in vegetable oil; blend until dressing is thick and airy. Set aside.

For Assembly

  • Heat a dry large skillet over medium. Brush cut sides of buns with butter and working in batches cook them cut side down until golden brown, about 2 minutes per batch.
  • Brush chicken with the gochujang glaze thoroughtly, making sure to get in every crevice. Mix mayo & sriracha in a small bowl, season with salt & pepper to taste.
  • To assemble the sandwiches, spread some sriracha mayo over cut sides of buns, and then build your sandwich with the korean fried chicken and kimchi slaw!


Fried chicken technique adapted from the Bon Appetite kitchen!