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Kimchi-Brined Fried Chicken Sandwich

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  • Author: mohamed
  • Prep Time: 240 minutes
  • Cook Time: 20 minutes
  • Total Time: 260 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Frying
  • Cuisine: Korean-American
  • Diet: Poultry

Description

A delicious fried chicken sandwich brined in kimchi for bold flavors and a satisfying crunch, topped with kimchi mayonnaise and fresh vegetables.

Ingredients

Scale
  • 1/2 cup (100 ml) kimchi juice
  • 1 cup (225 ml) buttermilk
  • 1 large egg
  • 3 garlic cloves, smashed
  • 1 1/2 teaspoons (6 g) kosher salt
  • 1 tablespoon Tamari Gluten Free Soy Sauce
  • 1/4 cup (35 g) gochugaru Korean red chili flakes
  • 2 tablespoons (15 g) coarsely ground black pepper
  • 6 boneless skinless chicken thighs (about 2 to 2 1/2 lb total)
  • 1 cup drained kimchi, squeezed dry
  • 2/3 cup (150 g) mayonnaise
  • 1/2 cup (125 ml) vegetable oil
  • 2 garlic cloves, smashed
  • 1/4 cup (35 g) gochugaru
  • 2 tablespoons (15 g) black pepper
  • 2 tablespoons (25 g) gochujang
  • 1 tablespoon (12 g) honey
  • 2 teaspoons (10 g) Bragg Organic Apple Cider Vinegar
  • 2 teaspoons (10 g) Tamari Gluten Free Soy Sauce
  • 2 to 4 tablespoons water as needed
  • 2 tablespoons (15 g) gochugaru
  • 2 teaspoons (5 g) black pepper
  • 1 tablespoon (12 g) sugar
  • 2 tablespoons (15 g) black sesame seeds
  • 2 teaspoons (10 g) kosher salt
  • 1 1/2 cups (225 g) all-purpose flour
  • 1/2 cup (75 g) cornstarch
  • 2 teaspoons (8 g) baking powder
  • 1/4 cup (35 g) gochugaru
  • 1 tablespoon (7 g) black pepper
  • 1/4 cup (35 g) black sesame seeds
  • 2 tablespoons (15 g) garlic powder
  • 1 1/2 teaspoons (6 g) kosher salt
  • 2 quarts (2 liters) peanut oil
  • 6 potato sandwich rolls, such as Martin’s Potato Rolls
  • 2 cups finely shredded green cabbage
  • 12 dill pickle slices
  • 2 tablespoons softened butter for toasting buns

Instructions

  1. Marinate the chicken: In a large bowl, whisk together the kimchi juice, buttermilk, egg, smashed garlic, salt, Tamari Gluten Free Soy Sauce, gochugaru, and black pepper until smooth. Add the chicken thighs, ensuring they are well coated. Transfer to a sealed bag. Refrigerate for at least 240 minutes, flipping occasionally for maximum flavor infusion.
  2. Prepare the kimchi mayonnaise: Squeeze excess liquid from the kimchi with a clean towel. Blend the kimchi with mayonnaise until creamy and smooth; refrigerate until you’re ready to assemble the sandwich.
  3. Create the chile oil: Heat vegetable oil in a pan with smashed garlic, gochugaru, and black pepper until gently sizzling. Strain the oil into a bowl and allow it to cool.
  4. Blend the sauce: In a blender, mix together the gochujang, honey, Bragg Organic Apple Cider Vinegar, Tamari Gluten Free Soy Sauce, and mix in enough water to achieve your desired consistency. Slowly drizzle in the cooled chile oil until emulsified, and chill.
  5. Make the spice mix: In a small bowl, mix gochugaru, black pepper, sugar, sesame seeds, and salt. This adds a zesty kick to your sandwich.
  6. Prepare the dredging mixture: In another bowl, whisk together flour, cornstarch, baking powder, gochugaru, black pepper, sesame seeds, garlic powder, and salt. Add three tablespoons of the marinade from the chicken to the dry mix and rub together to create craggy bits for that extra crunch.
  7. Fry the chicken: Heat the peanut oil in a Dutch oven to 325°F. Remove the chicken from the marinade and dredge thoroughly in the flour mixture, pressing it firmly onto the chicken. Shake off any excess flour. Fry in batches, maintaining the oil temperature between 275°F and 300°F. Cook about 6 minutes on the first side, flip and cook an additional 4 minutes until golden brown and the internal temperature reaches 160°F. Transfer the cooked chicken to a wire rack to rest.
  8. Toast the buns: While the chicken rests, butter and toast the potato rolls until lightly golden.
  9. Assemble the sandwich: Spread a generous layer of kimchi mayonnaise on the bottom buns. Layer on the shredded cabbage and pickle slices, then place the fried chicken on top. Brush the chicken generously with the gochujang sauce, sprinkle with the spice mixture, and close the sandwich with the top bun. Serve immediately to savor the crispy, spicy, and creamy symphony of flavors.

Notes

Marinate chicken a day in advance for the best flavor. Consider using an air fryer for a healthier version.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 750
  • Sugar: 10g
  • Sodium: 1200mg
  • Fat: 45g
  • Saturated Fat: 10g
  • Unsaturated Fat: 25g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 170mg

Find it online: https://skylarcooks.com/kimchi-brined-fried-chicken-sandwich-crunch/