A sweet and spicy Chicken Sandwich with a tangy Kimchi slaw and Pickles.
Korean BBQ Sticky Chicken Sandwich
A sweet and spicy Chicken Sandwich with a tangy Kimchi slaw and Pickles.
Ingredients
- ¼ Cup Gochujang
- 3 tbsn Ketchup
- 2 tbsp Mirin
- 2 tbsn Dark soy sauce
- 2 tbsp Honey
- 1 tbsp Brown Sugar
- 4 Cloves Garlic
- 1½ tbsn Rice Vinegar
- 4 Boneless skinless chicken thighs
- 1 tspn Salt
- 240 ml Buttermilk
- 150 g All purpose flour
- 1 Cup Cornstarch
- ½ White Cabbage Finely shredded
- 1 Tin Kim chi Finely Chopped
- 1 Cup Mayo
- 1 juiced Lemon
- 4 Brioche Buns
- 8 Thinly sliced pickles
- 8 sliced Spring Onions
Instructions
- In a medium bowl, whisk together buttermilk and salt. Add in boneless chicken thighs. Wrap and place it to the side to marinate.
- For the slaw, thinly slice the cabbage. In a bowl, add and whisk together mayo, finely chopped kimchi, finely sliced spring onions, salt to taste, and the juice of a lemon. Add the cabbage and toss together.
- For the Sauce, Simply add the Gochujang, Ketchup, Mirin, Dark soy sauce, Honey, Sugar, crushed Garlic and Rice Vinegar to a small pot and heat through on a med heat until combined.
- For frying, combine all-purpose flour with cornstarch. Take marinated chicken thighs and dip into flour making sure to thoroughly coat.
- Fry the thighs at 170c for 6-8 minutes flipping occasionally until an internal temperature of 165F is reached. .
- Place on a wire rack to cool. Rinse and repeat with remaining chicken.Place chicken into a bowl and toss to coat thoroughly with the sauce. Using two slices of brioche, place the slaw on the bottom bun topped with slice pickles before topping with the chicken. Add the top bun and serve
