Spicy Korean Fried Chicken Sandwich
What You Will Need
Ingredients
- ½ cup flour
- ¼ cup potato starch or cornstarch
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 1 tsp. salt
- ¾ cup buttermilk
- 1 egg
- 4 chicken thighs
- oil, for frying
- 4 burger buns, toasted
- kimchi, to taste
- green onion, sliced, to taste
Sauce Mix
- ---- Spicy Sauce ----
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1½ Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. honey
- 1 Tbsp. Lee Kum Kee Panda Brand Dipping Soy Sauce
- 1 tsp. Lee Kum Kee Pure Sesame Oil
- ¼ cup water
- ---- Spicy Mayo ----
- ¼ cup mayo
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 tsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
Made with
Lee Kum Kee products
How to make it
-
https://www.youtube.com/embed/fBInCWhL5bk
-
Make spicy sauce: Combine Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, honey, Lee Kum Kee Panda Brand Dipping Soy Sauce, Lee Kum Kee Pure Sesame Oil, and water into a saucepan and simmer for 3-5 minutes to thicken slightly. Set aside.
-
Make spicy mayo: Mix mayo, Lee Kum Kee Sriracha Chili Sauce and Lee Kum Kee Chiu Chow Style Chili Crisp Oil together until combined. Set aside.
-
In a medium bowl, mix flour, starch, garlic powder, onion powder, and salt together to make a dry batter. In a separate medium bowl, mix buttermilk and egg to create a wet batter.
-
Coat chicken thighs in dry batter, then place into wet batter. Coat once more into the dry batter and fry at 350°F for 6-8 minutes.
-
Assemble the sandwich: place down burger buns, add a layer of spicy mayo, chicken, drizzle with spicy sauce, top with kimchi and green onions. Enjoy!
You May Also Like
Lemon Garlic & Black Pepper Orzo Salad
- Difficulty
25 mins
0
Moroccan Chicken Tagine
- Difficulty
65 mins
0
Steak Crostini
- Difficulty
45 mins
0