Gochujang Honey Mustard Fried Chicken Sandwich
January 18, 2024
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Ingredients
Marinate the chicken
- 2 boneless skinless chicken thighs
- 3/4 cup pickle juice or kimchi juice
- pinch of salt
Cucumbers
- 1 english cucumber sliced super thin
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 2 tablespoons chili crisp
- pinch of salt
Sauce
- 1/4 cup gochujang
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons dijon mustard
- 2 tablespoons yellow mustard
- 1/2 cup honey
Fry and serve
- 1 cup flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch of salt
- oil for frying
- 2 brioche buns
- 3 tablespoons kewpie mayo (or regular mayo)
Instructions
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Marinate the chicken a few hours or overnight in the pickle or kimchi liquid. (or both)
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Mix all the cucumber ingredients together in a bowl. Set aside in the fridge until ready to use.
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Mix the sauce ingredients. Taste and adjust seasonings as needed to balance sauce.
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Add the oil to a fryer or heavy pot. Bring the oil to 350.
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Stir the flour together in a dish with the cornstarch, garlic powder, onion powder, and paprika. Use a spoon to drip a few spoonfuls of the chicken marinade throughout the flour mixture and stir it to combine. It should from little balls in the flour.
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Remove chicken from the remiaining marinade and allow excess liquid to drip off. Dredge in the flour to coat. Make sure to cover all surfaces and get the chicken well floured.
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Fry the chicken about 10 minutes to brown, crisp, and cook though. Remove from oil and place on a wire rack. Season with salt.
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Toast the buns, then spread with mayo. Top with the chicken, sauce, pickles and top bun. Serve.
Nutrition
Calories: 1352kcal | Carbohydrates: 165g | Protein: 41g | Fat: 63g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 1973mg | Potassium: 897mg | Fiber: 5g | Sugar: 77g | Vitamin A: 2731IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 6mg
