Korean Bbq Chicken Sandwich
This crispy Korean BBQ chicken sandwich features a double-fried crunch, a glossy, sweet, and spicy gochujang glaze, and a cool, refreshing slaw to balance the heat.
- Double-frying expels excess moisture, ensuring a shatteringly crisp crunch that lasts.
- Gochujang provides oil-soluble flavor compounds that bloom beautifully when warmed.
- A quick buttermilk brine tenderizes the chicken, keeping it incredibly juicy.
Three years ago, I tried frying chicken in my cramped third-floor apartment and ended up with a smoke alarm screaming at my face. Hot oil splattered onto my favorite linen shirt, leaving a permanent battle scar.
But the moment I dipped that shattered, crispy crust into a glossy, gochujang-spiked glaze, the chaos faded. It was messy, loud, and absolutely perfect.
Soggy chicken sandwiches are a tragedy.
When you use standard all-purpose flour, the moisture from the chicken migrates outward and destroys the delicate protein matrix of the crust. Standard flour simply lacks the structural integrity to withstand heavy sauces.
Trust me on this one: cornstarch is your secret weapon.
By dredging the chicken in a cornstarch slurry and frying it twice, you lock in the juices while creating an airy, glass-like exterior. This crispy shell acts as a barrier, allowing the sweet and spicy Korean BBQ glaze to cling to the chicken without softening it.
Grab your tongs, tap them against your hip twice for good luck, and let's make the best sandwich of your life.
Korean Bbq Chicken Sandwich
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 tsp Diamond Crystal kosher salt
- 1/2 tsp black pepper
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 cloves garlic, grated
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame oil
- 4 brioche buns, toasted
- 1 cup coleslaw mix
- Mayonnaise, for spreading
- Pickle slices, for serving
Directions
- Whisk the buttermilk, Diamond Crystal kosher salt, and black pepper in a large bowl. Add the chicken thighs, ensuring they are fully submerged, and let brine for at least 30 minutes.
- In a small saucepan over low heat, combine the gochujang, soy sauce, honey, brown sugar, grated garlic, ginger, and sesame oil. Simmer for 3 minutes until glossy and slightly thickened, then remove from the heat.
- In a shallow dish, whisk together the cornstarch, all-purpose flour, and baking powder. Remove each chicken thigh from the buttermilk, letting the excess drip off, and dredge thoroughly in the starch mixture, pressing firmly to adhere.
- Heat 2 inches of neutral frying oil in a heavy Dutch oven to 325°F (163°C). Fry the chicken in batches for 5 to 6 minutes until pale golden, then fish them out with a spider strainer and let rest on a wire rack for 5 minutes.
- Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 2 to 3 minutes until deeply golden brown and shatteringly crisp.
- Immediately brush the hot chicken generously with the warm Korean BBQ sauce. Spread mayonnaise on the toasted brioche buns, add pickles, place the glazed chicken on top, and finish with a heap of coleslaw before serving.
Notes
- I highly recommend using Diamond Crystal kosher salt; if you only have Morton's kosher salt, reduce the volume by half (use 1/2 teaspoon instead of 1 teaspoon) to avoid an over-salted brine.
- Baking powder in the dredge releases tiny carbon dioxide bubbles when it hits the hot oil, which expands the crust's surface area and creates an ultra-light, crispy texture.
- Keep a close eye on the sauce while simmering; the high sugar content from the honey and brown sugar means it can go from beautifully caramelized to bitter and burnt in a matter of seconds.
- While the double-fried crust holds up remarkably well, any leftovers stored in the fridge will lose their signature crunch after 24 hours as moisture migrates from the meat back into the starch layer.
- If you love this flavor profile, you can also apply this glaze to our Korean Chicken Skewers for an easy weeknight alternative.
Serving Suggestions
To turn this sandwich into a full feast, pair it with sides that cut through the rich, sweet, and spicy glaze. A balance of cool, crunchy, and savory elements makes the meal complete.
- A side of Spicy Jalapeño Coleslaw to add a cool, creamy crunch with an extra kick.
- Crispy Garlic Parmesan potato wedges for a classic sandwich-and-fries combo.
- A refreshing bowl of Watermelon Feta Salad to cleanse the palate between spicy bites.
- Sweet and savory Garlic sesame noodles with a touch of sweet maple syrup for a fun fusion side dish.
- An ice-cold ginger beer or a light, citrusy lager to balance the heat of the gochujang.
Storage and Reheating
Let's be completely honest here: fried chicken is always best eaten immediately.
If you do have leftovers, store the chicken and the sauce separately in airtight containers in the fridge for up to three days. Keeping them apart prevents the crust from turning into a mushy disaster.
Avoid the microwave at all costs.
Instead, pop the un-sauced chicken pieces onto a wire rack set inside a baking sheet and bake at 375°F (190°C) for 10 minutes. This allows the hot air to circulate, reviving the crispy protein matrix.
Warm the sauce separately on the stovetop with a splash of water before brushing it over the hot chicken.
It works like magic.
Ingredient Substitutes
If you don't have everything in your pantry, here are a few easy swaps that won't ruin your dinner:
- Gochujang: If you can't find gochujang, a mix of Sriracha and a touch of dark brown sugar works in a pinch, though you'll lose some of that deep, fermented complexity.
- Buttermilk: Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of whole milk and letting it sit for 5 minutes.
- Cornstarch: Potato starch is an excellent 1:1 substitute and actually produces an even lighter, crispier crust.
- Chicken Thighs: You can use chicken breasts, but slice them horizontally into thinner cutlets so they cook through evenly without drying out.
There is something deeply satisfying about taking a massive, messy bite of a sandwich you built from scratch.
Go get messy.
Let me know in the comments if you braved the double-fry!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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