Korean Fried Chicken Sandwich with Sriracha Bun

Sriracha Burger Buns Recipes

Crispy, juicy, and full of bold flavor, this Korean Fried Chicken Sandwich is the ultimate comfort food with a spicy twist! Golden fried chicken thighs get tossed in a sticky-sweet gochujang glaze, then layered with crunchy slaw inside our soft, Sriracha Brioche Buns. Perfectly balanced with heat, tang, and crunch, this sandwich is a warm and exciting way to bring a little gourmet flair to your table. Ready in under an hour and guaranteed to wow!

By Maha Barakat

Sriracha burger buns recipes

Servings

2 servings

Prep time

20 minutes

Cook time

15 minutes

Ingredients

Chicken

4 chicken thighs, boneless, skinless, pounded to an even thickness
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt
1/2 tsp black pepper
Vegetable oil, for frying

Gochujang Glaze

2 tbsp gochujang (Korean chili paste)
2 tbsp honey or maple syrup
1 tbsp soy sauce
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp sesame oil
1/2 tsp ginger, grated

Slaw

1 cup red cabbage, shredded
1/2 carrot, julienned or shredded
1/4 cup mayonnaise
1 tbsp rice vinegar
1 tsp sugar
A pinch of salt

Assembly

4 bakerly Sriracha Brioche Burger Buns
Mayonnaise or Kewpie mayo, for spreading on the buns
Toasted sesame seeds, for garnish

Instructions

Korean Fried Chicken Sandwich

Full Time: 35 minutes

1

Place the chicken thighs in a bowl and pour the buttermilk over them. Allow chicken thighs to marinate until it is time to fry.

2

Make the slaw in a medium bowl, combine the shredded red cabbage and carrot. In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar, and a pinch of salt. Pour the dressing over the vegetables and toss to coat. Refrigerate until ready to use.

3

In a large bowl or a shallow dish, whisk together the flour, cornstarch, salt, and black pepper.

4

Pour about 2–3 inches of vegetable oil into a large pot or a deep fryer. Heat to 350°F (175°C).

5

Remove one chicken thigh from the buttermilk, letting the excess drip off. Dredge the chicken in the flour mixture, pressing firmly to ensure it is completely coated.

6

Carefully place the chicken in the hot oil. Fry for 5–7 minutes per side, or until golden brown and cooked through. Remove the chicken and place it on a wire rack to drain.

7

While the chicken is frying, whisk all the glaze ingredients (gochujang, honey, soy sauce, rice vinegar, garlic, sesame oil, and ginger) together in a small saucepan. Bring to a simmer over low heat, stirring constantly, until the sauce thickens slightly.

8

Once the chicken is cooked, transfer the pieces to a large bowl. Pour the gochujang glaze over the chicken and toss to coat evenly.

9

Slice the bakerly Sriracha Brioche Burger Buns in half. Toast them in a dry pan, lightly buttered pan, or under the broiler for about 1 minute, until golden.

10

Spread a layer of mayonnaise on both the top and bottom buns. Place a piece of the glazed chicken on the bottom bun. Top with a generous amount of the prepared slaw. Sprinkle with toasted sesame seeds. Place the top bun on the sandwich, serve hot and enjoy!