Target: 6 × 4 inches · landscape

Korean-American Fried Chicken Sandwiches

70 min · 4 sandwiches

Ingredients

□ 1 1/2 lb boneless, skinless chicken thighs, trimmed

□ 1/2 cup buttermilk

□ 1 tbsp soy sauce, for marinade

□ 1 tsp kosher salt

□ 1 1/2 cups all-purpose flour

□ 3/4 cup cornstarch

□ 1 tsp baking powder

□ 1 tsp black pepper

□ Neutral oil, for 1/2 inch depth in a skillet

□ 1/4 cup gochujang

□ 2 tbsp honey

□ 1 tbsp rice vinegar

□ 1 tbsp soy sauce, for glaze

□ 1 tsp sesame oil

□

□ 1/2 cup mayonnaise

□ 1 tbsp lime juice

□ 1 tsp toasted sesame oil

□ 1 tsp sesame seeds

□ 3 cups thinly shredded green cabbage

□ 1 carrot

□ 2 tbsp rice vinegar

□ 1 tsp sugar

□ pinch of salt

□ 1 English cucumber

□ 1/4 cup rice vinegar

□ 1 tbsp sugar

□ 1/2 tsp kosher salt

□

1. Marinate chicken 20 minutes. Quick-pickle cucumbers; make lightly dressed slaw and sesame-lime mayo.

2. Warm the gochujang glaze. Coat chicken in flour-cornstarch mix twice, creating shaggy crags.

3. Heat 1/2 inch oil to 350 F. Fry in batches 5–6 minutes per side to 175 F; drain.

4. Brush chicken lightly with glaze. Toast buns, spread with mayo, then layer slaw and chicken; serve pickles alongside.

Cook’s note: Brush on a thin glaze after frying; a full toss softens the crust quickly.