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Extreme macro photography of a Korean BBQ Chicken Sandwich showing the oily sheen of the spicy glaze and crispy texture.

Korean BBQ Chicken Sandwich: The Ultimate Crispy and Spicy Fusion

This Korean BBQ Chicken Sandwich features a crispy fried chicken patty drenched in a glossy sweet and spicy red glaze, topped with creamy cabbage slaw on a toasted brioche bun. A perfect blend of heat and crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Korean
Calories: 645
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 Chicken Thighs Boneless, skinless
  • 1 cup (240ml) Buttermilk For marinating
  • 1.5 cups (180g) All-Purpose Flour
  • 0.5 cup (60g) Cornstarch For extra crunch
  • 3 tbsp (45g) Gochujang Korean red chili paste
  • 2 tbsp (30ml) Honey For the glossy sheen
  • 2 cups (150g) Cabbage Shredded for slaw
  • 4 Brioche Buns Toasted

Equipment

  • 1 Deep Fryer or Heavy Pot For frying chicken
  • 1 Small saucepan For the glaze

Method
 

Preparation
  1. Submerge chicken thighs in buttermilk and salt for 30 minutes in the refrigerator.
  2. Coat chicken thoroughly in flour and cornstarch mixture, pressing to create textured crags.
  3. Double fry the chicken at 350°F (175°C) then 375°F (190°C) until golden brown and crispy.
  4. Whisk gochujang, honey, and soy sauce over heat until glossy; toss the fried chicken in the sauce.
  5. Place glazed chicken on a toasted brioche bun, add creamy slaw, and scatter sesame seeds.

Notes

Ensure the oil is at the correct temperature for the double fry.
Use a brioche bun to handle the sauce drips without getting soggy.