Gochujang Chicken Sandwich
Ingredients:
Bread:
Tangzhong:
· 4 tbsp Whole Milk (60g)
· 2 tbsp Water (25g)
· 2 tbsp Bread Flour (20g)
Dough:
· 1 tbsp Instant Yeast (9g)
· ½ cup Whole Milk (95°)
· 2.5 cups Bread Flour (320g)
· 1 tsps Sea Salt (8g)
· 2.5 tbsp Sugar (40g)
· 1 Eggs
· 1 Egg Yolk
· 3 tbsp Softened Butter (45g)
Pickled Veggies:
· 1 Cubanelle Pepper (Sliced)
· 1 Red Onion (Sliced)
· 2 Cups Vinegar
· 2 Cups Water
· Pickling Spices
· Salt & Pepper to Taste
Gochujang Sauce:
· ½ Cup Bachan Japanese BBQ Sauce
· 2 tbs Gochujang
· 1 tbs Siracha
· 2 tbs Ketchup (50g)
· ¼ cup Mexican Coke
· 2 tsp MSG
· 2 tsp Onion & Garlic Granulated
· 2 tsp Powdered Sugar
· 2 tsp Corn Starch
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Egg
· 2-3 Cups Potato Starch
· 3 tbs MSG, Onion Powder, Garlic Powder
· Salt & Pepper to taste
Siracha Mayo:
· 3 tbsp Siracha
· 3 tbsp Kewpie Mayo
Method:
Bread:
1. Begin by creating the Tangzhong Paste, in a small saucepan combine the milk, water and flour. Cook and constantly whisk over medium low heat until a paste forms
2. In a bowl combine the yeast, milk and sugar. Stir and set aside until bloomed (5-8 minutes)
3. Once bloomed, stir with the whole egg and egg yolk
4. In the bowl of a stand mixer, add in the dry ingredients, Tangzhong paste, followed by the yeast mixture. Mix on low until fully incorporated
5. Continue mixing until a rough dough has formed, then add in the softened butter one tbsp at a time
6. Mix for an additional 5-7 minutes or until a perfectly smooth dough ball forms
7. Place the dough ball into a lightly greased bowl before applying a damp kitchen towel over the top. Proof for 1 hour
8. Once proofed, punch down your dough and place onto a clean work surface and divide into eight even dough balls.
9. Place the dough balls onto a parchment line baking sheet
10. Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours. Brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional)
11. Once Risen, bake in a 375° oven for 18 minutes or until golden brown and fluffy
Pickled Vegetables:
1. Place the Peppers and Onions into 2 separate quart sized reusable food containers
2. Pour both the vinegar and water into a measuring cup, along with the pickling spiced and seasonings. Microwave for 2 minutes, then pour over both the veggies (Each container should hold roughly 2 cups of liquid)
Siracha Mayo:
1. Combine all ingredients in a bowl and mix well
Gochujang Sauce:
1. Combine all ingredients, except the corn starch, into a sauce pan. Heat over high until it begins to bubble. Reduce heat to low
2. Create a cornstarch slurry, using the starch and a splash of water. Pour into the simmered sauce.
3. Place heat back onto high and cook until bubbles form.
4. Reduce heat back down to low. Cook for an additional 2 minutes, then set aside
Fried Chicken:
1. In a bowl, mix the potato starch, msg, onion powder, garlic powder, salt and pepper
2. In a separate bowl, scramble the eggs
3. Place the chicken thighs into the dry dredge, then place into the egg mixture, then back into the dredge. Make sure to fully coat each piece
4. In a large Wok or Cast-Iron pan, fry the chicken in batches in 375° oil for roughly 5-7 minutes. Once golden brown and crispy set aside on a wire rack
5. Using a brush paint over the gochujang sauce to create an amazingly beautiful glaze
Gochujang Chicken Sandwich:
1. To construct the sandwich, place down your freshly baked bottom bun, followed by a spoonful of the savory siracha mayo, a monstrous piece of fried gochujang chicken, another large handful of the pickled veggies and finally the top bun slathered with more of the siracha mayo. Enjoy!
