Korean Fried Chicken Sandwich

Step 1

Pat 4 boneless skinless chicken thighs completely dry with paper towels — removing surface moisture ensures a crispy crust when frying. Season both sides generously with a pinch of kosher salt and black pepper, then set on a plate.

Step 2

In a small bowl, whisk together 0.75 cup all-purpose flour, 0.5 cup cornstarch, 1.5 teaspoons kosher salt, 0.75 teaspoon black pepper, 0.75 teaspoon garlic powder, and 0.5 teaspoon gochugaru. This dry mixture will be your coating base.

Step 3

In a separate shallow bowl, slowly whisk 0.75 cup ice water into the flour mixture until you reach the consistency of thick pancake batter — there should be small lumps remaining. The ice-cold water keeps the coating crispy during frying.

Step 4

Make the gochujang glaze: in a small saucepan, whisk together 3 tablespoons gochujang, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 0.5 teaspoon sesame oil, and 2 minced garlic cloves. Set aside at room temperature — do not cook the glaze yet.

Step 5

In a small bowl, stir together 0.5 cup mayonnaise, 2 tablespoons sriracha, and 0.5 teaspoon fresh lime juice. Taste and adjust heat level with more sriracha if you like it spicier. Set the sriracha mayo aside.

Step 6

Pour 4 cups vegetable oil into a heavy-bottomed Dutch oven or 4-quart pot. Clip an instant-read thermometer to the side of the pot and heat the oil over medium-high heat to 325°F. This initial lower temperature cooks the chicken through without burning the exterior.

Step 7

Working with 2 chicken thighs at a time, dip each into the batter, coating completely but letting excess drip back into the bowl for 2 seconds. Gently place into the 325°F oil — it should sizzle immediately but not aggressively. Fry for 12-14 minutes, turning halfway through, until the internal temperature reaches 160°F on an instant-read thermometer when inserted into the thickest part.

Step 8

Transfer the first batch to a wire rack set over a paper towel-lined baking sheet. Repeat step 7 with the remaining 2 chicken thighs. Let the oil return to 325°F between batches — this takes about 2-3 minutes.

Step 9

Increase the oil temperature to 375°F — this higher heat will create an ultra-crispy, shatteringly golden exterior. Once the thermometer reads 375°F, carefully place all 4 chicken thighs back into the oil. Fry for 2-3 minutes total, turning once halfway through, until deep golden brown and crispy. You should hear a sharp, active sizzle.

Step 10

Transfer the chicken to a clean wire rack. While the chicken is still hot, brush or spoon the gochujang glaze generously over all sides of each thigh — the heat will help the glaze adhere and become slightly sticky.

Step 11

Lightly toast 2 brioche buns in a dry skillet over medium heat for 1-2 minutes per side, just until golden and warmed through — this prevents them from becoming soggy from the juices of the hot chicken.

Step 12

Spread about 2 tablespoons of sriracha mayo on the bottom half of each bun. Layer 2 tablespoons of pickled daikon and carrot on top of the mayo for brightness and crunch.

Step 13

Place 2 glazed chicken thighs on top of the pickled vegetables, then top with a generous handful of fresh cilantro leaves and sliced scallions. Cap each sandwich with the top brioche bun and serve immediately while the chicken is still hot and crispy.