Korean Fried Chicken Sandwich

Step 1

Place each chicken breast flat on the cutting board and, using the heel of your hand, press down firmly to flatten it to about ½-inch thickness, working from the center outward.

Step 2

Pour the flour into a shallow bowl and stir in ¼ teaspoon salt and ¼ teaspoon black pepper until evenly mixed.

Step 3

Stir the gochujang and honey together in a small bowl until completely smooth and uniform in color.

Step 4

Heat 2 tablespoons of neutral oil in a 12-inch skillet over medium-high heat until it shimmers and a drop of water sizzles immediately on contact, about 2 minutes.

Step 5

Place each flattened chicken breast into the flour bowl and press gently to coat both sides evenly, shaking off excess flour back into the bowl.

Step 6

Carefully lay both coated chicken breasts in the hot skillet and cook without moving them until the underside turns deep golden brown, about 4 minutes—listen for a steady sizzle.

Step 7

Flip each chicken breast using tongs and cook the other side until it reaches the same deep golden brown color and the thickest part registers 165°F on an instant-read thermometer, about 3 to 4 minutes.

Step 8

Transfer both cooked chicken breasts to a clean cutting board and let them rest for 2 minutes so the juices settle.

Step 9

Pour the gochujang mixture over the cooled chicken, turning and tilting each piece to coat all sides thoroughly with the glaze.

Step 10

Spread 1 tablespoon of mayonnaise on the bottom half of each bun, distributing it evenly across the surface.

Step 11

Place one glazed chicken breast on the mayonnaise in each bun, centering it so it sits flat and stable.

Step 12

Close the sandwich by pressing the top bun firmly down onto the chicken, then cut each sandwich in half diagonally using a serrated knife with gentle sawing motions.