Korean Fried Chicken Sandwich – 35-Minute Recipe
A crunchy Korean‑style fried chicken sandwich featuring tender, buttermilk‑marinated thighs coated in a gochujang‑infused batter and finished with fresh lettuce, mayo, and optional pickled vegetables. The kimchi juice adds a subtle tang, while garlic and onion powders boost the savory depth. Ideal for a satisfying lunch or casual dinner.
Recipe by Anna Sofía· Structured by ReelsMeals
From: Facebook(view original)
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Ingredients
- 4 pieces chicken thighs
- 1 cup buttermilk
- 2 tbsp gochujang
- 2 tbsp kimchi juice
- to taste garlic powder
- to taste onion powder
- to taste salt
- 1 cup all‑purpose flour
- 1 cup panko breadcrumbs
- 2 cups vegetable oil
- 2 pieces hamburger buns
- 4 leaves lettuce leaves
- 2 tbsp mayonnaise
- 2 tbsp pickled vegetables
Instructions
- 1In a shallow dish, combine the all‑purpose flour and panko breadcrumbs; set aside for coating.
- 2Whisk together the buttermilk, gochujang, kimchi juice, garlic powder, onion powder, and salt until smooth.
- 3Pat the chicken thighs dry, then cut them to sandwich‑size pieces if desired.
- 4Place the chicken in the buttermilk mixture, ensuring full coverage; cover and refrigerate for at least 30 minutes (up to 2 hours).
- 5Heat vegetable oil in a heavy‑bottomed skillet or deep fryer to 350°F (347°F); use a thermometer to monitor temperature.
- 6Remove each piece from the marinade, letting excess drip off, then dredge in the flour‑panko mixture, pressing gently to form an even crust.
- 7Carefully lower the coated chicken into the hot oil; fry 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (165°F). Fry in batches to avoid crowding.
- 8Transfer fried chicken to a wire rack over a baking sheet to drain; keep warm in a 200°F oven while finishing the remaining pieces.
- 9Toast the hamburger buns cut side down in the same skillet for about 30 seconds until lightly browned.
- 10Spread mayonnaise on the bottom bun, add lettuce leaves, place a fried chicken piece, top with optional pickled vegetables, and cap with the top bun; serve immediately.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate for flavor
Allow the chicken to sit in the buttermilk mixture for at least 30 minutes, up to 2 hours, before frying.
Maintain oil temperature
Heat the oil to 350°F and fry each piece 3–4 minutes per side until golden brown.
Keep finished pieces warm
Transfer fried chicken to a wire rack over a baking sheet and hold in a 200°F oven while cooking the remaining pieces.
Toast buns in the same skillet
After frying, toast the cut side of the buns in the skillet for about 30 seconds for light browning.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Korean Fried Chicken Sandwich?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Korean Fried Chicken Sandwich recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Korean Fried Chicken Sandwich recipe come from?
- It was shared by Anna Sofía on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.