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Spicy Fried Korean Chicken Sandwich
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
Course: Main Course
Cuisine: Korean
Servings: 12 sandwiches
  • 6 large chicken breasts butterflied and cut entirely in half
  • 12 Kaiser or Brioche buns toasted
  • 2-3 lb Lard I prefer Premium Farmer John
  • Mayo for the buns
  • 2-3 scallions (green onions) sliced
Simple Batter
  • 1 cup all purpose flour
  • 1 cup water
  • 1 teaspoon corn starch
  • Pinch of Salt
Seasoned Flour
  • 3 cups flour
  • 2 tablespoon garlic powder
  • 2 tablespoon onion powder
  • 2 tablespoon smoked paprika
  • Salt and Pepper to taste
  • 1/2 head napa cabbage, sliced into thin strips
  • 1 cup shredded carrots
  • 1/2 cup red bell pepper julienned
  • 1/2 cup diakon radish julienned
  • 1/2 cup bean sprouts optional
Slaw Pickling Liquid
  • 1/2 cup brown sugar
  • 2 cups red wine vinegar
  • 2 cups white wine vinegar
  • 1 tablespoon ground turmeric
  • 1 tablespoon black peppercorns whole
  • 1 tablespoon celery seeds
  • 1/2 tablespoon mustard seeds
  • 3 bay leaves
  • 5 dried Chile de Arbol pods
  • 1 cup white sugar
  • 1 cup water
  • 3/4 cup Gochujang paste
  • 2 tablespoon soy sauce or tamari
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon black & white sesame seeds
  1. Once julienned & chopped, combine all your slaw ingredients into a large glass bowl, preferably one with a lid, since it will need to marinate in the fridge overnight (or at least 4 hours).

Slaw Pickling Liquid
  1. In a pot combine all the Slaw Pickling Liquid ingredients.

  2. Bring to a boil.

  3. Lower heat and stir until the sugar is dissolved.

  4. Once the sugar is dissolved, turn off the heat and let sit for 10 minutes.

  5. Strain the liquid through a sieve onto the slaw.

  6. Cover and refrigerate overnight (or at least 4 hours).

  1. Combine 1 cup sugar and 1 cup water in a pot.

  2. Bring to a boil.

  3. Once the sugar dissolves, lower the heat and add in all the remaining sauce ingredients.

  4. Simmer for 15 minutes stirring occasionally.

  5. After 15 minutes, turn off heat but leave your pot on the burner. You will be coating the cooked chicken pieces with the sauce in this pot.

  1. Place the lard in your dutch oven.

  2. You can fry on your stove top, or outside on the side burner of your grill (outside is less mess).

  3. Bring the lard up to between 350 and 400 degrees.

  4. Butterfly the chicken breasts AND cut them entirely in half.

  5. Combine 1 cup flour, 1 teaspoon corn starch and a pinch of salt into a mixing bowl.

  6. Slowly add 1 cup water and beat until batter is smooth.

  7. Combine all Seasoned Flour ingredients into a separate bowl.

  8. Dip chicken into the wet batter, allow excess to drip off.

  9. Dredge in the the dry seasoned flour.

  10. Drop 2-3 chicken pieces into the heated oil.

  11. Don't overload the oil with too many pieces. This will drop the temperature too much.

  12. Let the chicken fry for approximately six to eight minutes, depending on size.

  13. Before removing the chicken, use a thermometer to check that the internal temperature is at least 165° Fahrenheit (75° Celsius).

  14. Once the chicken is done, toss them into the sweet & spicy sauce. Give them a good coating.

  1. Mayo both top and bottom bun.

  2. Place some of the pickled veggies on the bottom of your toasted bun.

  3. Place your fried & coated chicken on top of that.

  4. Sprinkle with sesame seeds and sliced green onions.

  5. Pop the top on and enjoy!