Few things are better than a good ole chicken sandwich; I know you can’t argue with me on that. This CRISPY KOREAN CHICKEN SANDWICH is simple and trust me when I say; between those buns it’s jam packed with amazing flavor! A little tangy, a little spicy, your taste buds will truly thank you after you make this!
Have you ever noticed that chicken sandwiches are usually pretty plain and simple?! As long as the chicken has a great rub or marinade you don’t really need much more to make it fantastic. We all know that’s EXACTLY what this Crispy Korean Chicken Sandwich is! Perfection! Why is it perfection??!! Well because I marinated the snot outta the chicken with Kalbi Sauce from the awesome woman owned company Lucky Foods. Okay, okay, so you don’t need to marinate the “snot” outta it, but give your chicken a good hour at least to take in all the flavors of this awesome marinade! Lastly, make a simple coleslaw using some chili pepper paste, and BOOM. Got yourself a bomb ass Crispy Korean Chicken Sandwich!
Next thing we should talk about before getting to the recipe is how the heck you get your Korean chicken sandwich crispy. There are a couple ways, but frying in oil will yield the crispiest, followed by the oven. Another important part to getting a crispy piece of chicken is using either baking powder or arrowroot powder. Using one of those is KEY! You can add the baking powder or arrowroot powder to a flour mixture for dredging, but I find just tossing the chicken in the powder works perfectly! The Kalbi Sauce works perfectly to help the powder stick to your chicken too!
Ingredients
- 4 boneless, skinless, thin cut chicken breasts or boneless skinless chicken thighs
- 1 cup Kalbi Sauce
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1/4 cup coconut oil
- 1 cup arrowroot powder or baking powder
- 4 Brioche buns
- 4 slices pepperjack cheese
- OPTIONAL: sliced marinated jalapenos, fresh cilantro
- 3 cups shredded cabbage
- 1 cup mayonnaise
- 1 tbsp Gochujang chili pepper paste
Instructions
- Place you chicken in a ziplock bag and add in the Kalbi Sauce, salt and pepper. Let chicken marinate for at least 1 hour, over 5 hours is optimal.
- Once you are ready to fry the chicken, add the coconut oil to a pan. You will know the oil is ready when you splash a couple drops of water into the oil and it bubbles.
- On a plate, add in your arrowroot or baking powder. Coat the chicken with the powder and place in the hot oil.
- Let fry for 3-5 minutes, then flip and let fry for another 3-5 minutes. The outside will be golden brown and perfect. Remove and place on a paper towel to soak up any extra oil
- To make the coleslaw, simply mix the shredded cabbage with the mayonnaise and gochujang chili paste. Set aside.
- Place a piece of pepperjack cheese on your brioche bun and place under the broiler to melt the cheese. About 2 minutes.
- To assemble, put the chicken on top of the melted pepperjack, followed by the coleslaw, and optional jalapenos and cilantro
Of course you can always make this meal gluten and diary free by omitting the cheese and using a gluten free bun or even wrapping in lettuce. This sandwich will be delicious no matter what way you go with it!
