Time: 4 hours 55 minutes
Complexity: easily
Servings: 4

Jeff Mauro loves Korean cuisine. These crispy fried chicken sandwiches were inspired by traditional Korean flavors and ingredients, including gochujang paste and gochukara pepper. The chicken is especially flavorful and juicy when marinated overnight.

Ingredients:

Gochujang Paste Marinade and Chicken

• 6 tablespoons gochujang paste
• 1/4 cup dark brown sugar
• 3 tbsp. l. rice vinegar
• 1 teaspoon gochukaru (Korean chili flakes)
• 4 boneless, skinless chicken breasts
• About 1.5 liters of vegetable oil for frying
• 2 large eggs
• 1 cup of sour milk or kefir
• 1.5 cups cornstarch
• 0.5 cup self-raising flour

Ginger mayonnaise

• 0.5 cup mayonnaise
• 1 teaspoon finely grated fresh ginger
• 1 teaspoon soy sauce
• 1 tsp. rice vinegar

Innings

• 110 g unsalted butter
• 4 large sesame seed buns, lightly buttered and toasted
• 1 cup kimchi, thinly sliced
• Sesame seeds for sprinkling
• Special equipment: deep fat thermometer

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, sesame buns, mayonnaise, rice vinegar, ginger root, kimchi, chili paste, brown sugar, starch

We recommend

Preparation:

Step 1
• Marinade and chicken:
  
  In a medium bowl, combine the gochujang, brown sugar, vinegar, and gochukara. Transfer 1/4 cup of the mixture to a zip-lock bag and add the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or overnight. Reserve the remaining mixture for the glaze (refrigerate if marinating overnight).
Step 2
• In a large cauldron, heat oil to 175°C.
Step 3
• In a pie pan or shallow bowl, combine the eggs and buttermilk. In a separate pie pan or shallow bowl, combine the cornstarch and flour. Stir 3 tablespoons of the egg mixture into the flour mixture; stir gently to form small lumps of dough.
Step 4
• Remove the chicken from the marinade and drain. Dip the chicken in the egg mixture first, then coat it in the flour mixture until it adheres well. Carefully lower the chicken into the oil (fry in batches if necessary). Fry until the internal temperature reaches 160°F (71°C), 8–10 minutes. By the time you add the chicken, the internal temperature will have reached 165°F (74°C).
Step 5
• Ginger mayonnaise:
  
  Mix mayonnaise, ginger, soy sauce and vinegar in a bowl.
Step 6
• Innings:
  
  In a small saucepan over medium heat, melt the butter. Combine the butter with the remaining marinade in a bowl until smooth.
Step 7
• Spread ginger mayonnaise on the cut sides of each bun. Spread a little kimchi on the bottom halves. Dip the chicken in the glaze and place it on the bottom halves of the buns. Sprinkle the chicken with sesame seeds. Close the sandwiches.

Votes: 1