Fried Chicken Sandwich With Gochujang Glaze Recipes

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE

Steps:

• Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
• Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
• Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
• Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
• Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
• Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

FRIED CHICKEN SANDWICH

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

KOREAN FRIED CHICKEN SANDWICH WITH GOCHUJANG MAYO

Steps:

• Mix the chicken with the buttermilk and gochujang in a glass dish and leave to marinate in the fridge at least 2 hours and up to 24 for maximum tenderness
• Once marinated, prepare a bowl for the flour, gochugaru, and salt, mix together.
• Next, using one hand for wet ingrendients and the other for dry, dip the chicken into the flour mixture and fully coat the peice with flour. Then, return it to the buttermilk mixture and fully coat it. Finally, coat the piece of chicken again with flour. Once fully coated leave to rest on a drying rack while you finish the rest of the pieces (the longer you let them rest the more the crispy crust with stick to the chicken)
• Heat up the oil to 350 degrees farenheit in a large deep pot. If you don't have a thermometer just drop in a small sprinkle of flour and make sure it starts bubbling immediatley.
• Once the oil has come to temperature, we can begin frying (in batches to avoid dropping the oil temperature). Drop 4 pieces in to cook 3-4 minutes (the pieces do not need to be fully cooked at this point as they will continue to cook in the second round of frying). Remove and drain on a plate lined with a paper towel. Cook second batch. Drain on fresh paper towels.
• Prepare the glaze. Melt butter in a skillet on high heat with gochujang, honey, and salt. Once it is bubbly and stick drizzle over the freshly fried chicken and serve immediatly!
• Mix gochujang and mayo together in a small bowl, easy as that!
• Mix juilenned veggies and other ingredients together well in a bowl and allow to sit a room temperature for about 1 hour.
• Smear some gochujang mayo on on side of the toasted potato bun, then add a piece of glazed chicken, top with pickled veg, and smush together with the top of the potato bun
• shove into your face!

COPYCAT FRIED CHICKEN SANDWICH

Steps:

• Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.