The irresistible allure of Korean fried chicken greets us as we enter the heart of this culinary masterpiece. The crispy, golden exterior complements the tender and juicy meat inside perfectly. This delectable dish, known for its delightful contrasts, is a Korean gastronomic staple, and we've taken it to the next level by transforming it into a sensational sandwich.
Course Snacks
Cuisine American, Korean
Keyword Chicken
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 480kcal
Ingredients
4boneless, skinless chicken breasts
1cup buttermilk
1cup all-purpose flour
1cup panko breadcrumbs
1teaspoon salt
1teaspoon pepper
1teaspoon paprika
1/2teaspoon garlic powder
1/2teaspoon onion powder
Vegetable oil, for frying
4hamburger buns
1cup Korean-style BBQ sauce
1cup coleslaw mix
1tablespoon sesame oil
2tablespoons mayonnaise
1tablespoon rice vinegar
1teaspoon honey
Sesame seeds, for garnish
Instructions
In a bowl, combine the buttermilk and chicken breasts. Let them marinate for about 15 minutes.
Mix the flour, panko breadcrumbs, salt, pepper, paprika, garlic powder, and onion powder in a shallow dish.
Heat vegetable oil in a deep pan to 350°F (175°C).
Dredge each marinated chicken breast in the flour mixture, ensuring an even coating.
Fry the chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Remove and place on a paper towel-lined plate.
Whisk together the Korean-style BBQ sauce, sesame oil, mayonnaise, rice vinegar, and honey in a small bowl.
Toss the coleslaw mix in the sauce mixture until well coated.
Toast the hamburger buns.
To assemble, spread the BBQ sauce on the bottom bun, place the fried chicken on top, then add the coleslaw mixture. Sprinkle with sesame seeds.
Cover with the top bun and secure with a toothpick if needed.
Serve the Korean Fried Chicken Sandwich immediately.