bonappetit4.3
Gochujang-Glazed Fried Chicken Sandwich
This ultra-fast take on a crispy fried chicken sandwich takes cues from Korean and American traditions for a spicy-sweet treatment that is ready in an hour.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●whisk
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Mix together 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. light or dark 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 at least ⏱️ 15 minutes, or chill up to ⏱️ 1 hour.
. freshly ground pepper1 tsp. garlic powder1 tsp. onion powder1 tsp. paprika1 tsp
2
Meanwhile, 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.
. gochujang (Korean hot pepper paste)3 Tbsp. soy sauce1 Tbsp
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, ⅓ cup potato starch or cornstarch, and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a shallow bowl to combine. Whisk 1 large egg and 2 Tbsp. vodka or water in another shallow bowl until smooth.
large egg1. vodka or water2 Tbsp
5
Pour vegetable oil into a large Dutch oven or other heavy pot fitted with a deep-frying thermometer to come 2" up the sides (6–8 cups). Heat over medium-high until thermometer registers 375°.
Vegetable oil (for frying; 6–8 cups)
6
While the oil is heating, place remaining ½ cup potato starch or cornstarch in a medium bowl. Working in 2 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.
large egg1
7
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.
8
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.
9
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.
potato buns, split, lightly toasted4
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