This insanely tasty spicy Korean chicken sandwich combines spicy deep-fried chicken breasts, seasoned flour, a pickled slaw, and a unique sweet & spicy Korean chili sauce. This sandwich is always a hit! And don’t be afraid of using lard for the frying. It’s not the same without it!
If you don’t have a deep fryer, a dutch oven does the job just as well. I use this Lodge dutch oven. Just be sure to use a deep-fry (or candy) thermometer to ensure the breaded chicken is cooked at the optimum temperature, between 350 and 400 degrees Fahrenheit. If the oil is too hot, the chicken may burn. If the oil is too cool, the chicken absorbs more of the oil, loses flavor and texture and becomes soggy. We definitely want a crispy chicken sandwich here.
The slaw is best when marinated overnight, but a few hours works in a pinch. Bean sprouts are optional for the slaw if your local grocer carries them. If you go to a Korean market for your ingredients you’ll have a much larger selection of Gochujang. Gochujang is a chili paste and the main ingredient for creating the spicy chile sauce. Gochujang comes in varying heat levels, from extra hot to mild. Pick the spice level that best suits you. I actually couldn’t believe how many different varieties of Gochujang were at my local Korean market (below). My local grocery store carries only one option.
It looks like a lot of ingredients, but don’t let that deter you, it’s mostly all spices, and trust me, this sandwich is SO worth the effort.