Korean Fried Chicken Sandwich

Bread:

Mash Potatoes:

·         1 Potato (Peeled and Cubed)

·         2 tbsp Milk (35g)

·         1 tbsp Butter (15g)

Dough:

·         560g or 4 cups Bread Flour

·         130g or ½ Cup Mashed Potatoes

·         240g or 1 cup Warm Whole Milk (98℉)

·         12g or 2 tsps Sea Salt

·         44g or 3 tbsp Sugar

·         2 Eggs (Room Temperature)

·         1 Egg Yolk (Room Temperature)

·         Splash of Whole Milk (Room Temperature)

·         4 tbsp or 56g Softened Butter (45g)

Korean Fried Chicken:

·         1-2 lbs Boneless/Skinless Chicken Thigh

·         1.5 Cups Buttermilk

·         1 Cups Corn Starch

·         1 Cup All Purpose Flour

·         2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne

·         4 tbs Salt & Pepper

·         KFC BBQ Sauce:

o   ½ Cup Ketchup

o   ¼ Cup Gochujang

o   ¼ Cup Bacha’s BBQ Sauce

o   2 tbs MSG

o   3 tbs Vinegar

o   3 tbs Water

Kimchee Cole Slaw:

·         1 Green Cabbage (Thinly Sliced)

·         1 Carrot (Grated)

·         4 tbs Kimchee (Chopped)

·         ¼ Cup Mayo

·         ¼ Cup Greek Yogurt

·         3 tbs Red Wine Vinegar

·         2 tbs Sugar

·         1 tbs MSG

·         1 tbs Onion Powder

·         1 tbs Garlic Powder

·         Salt & Pepper to Taste

Siracha Mayo:

·         3 tbsp Siracha

·         3 tbsp Kewpie Mayo

·         Salt & Pepper

Quick Pickles:

·         1 Cucumber

·         1 Cups Vinegar

·         Fresh Dill

·         ½ Cup Water

·         ½ tbs All-Purpose Rub

·         ½ tbs Mother Seasoning

Bread:

1.      To quickly make mash potatoes, place the cubed potatoes in a microwave bowl covered with plastic wrap. Poke a hole in the center, then microwave for 4-5 minutes or until the potatoes are fork tender. Allow the potatoes to cool before mashing and combining with the milk and butter. Set aside 130g or ½ Cup for the Dough

2.      In a measuring glass combine the heated milk with the yeast and 20g of sugar. Sugar is important in helping activate the yeast. Mix well, then add in 1 whole egg and an egg yolk. Mix again, then set aside to bloom for at least 5 minutes

3.      In the bowl of a stand mixer, add in the flour, salt, remaining sugar, along with the mashed potatoes, softened butter & yeast mixture. Kneed for 10 minutes or until nice and smooth

4.      Remove the dough from the mixer and form into a ball on a clean worksurface. Place the dough ball into a lightly greased bowl. Cover with plastic wrap and rise for 1 hour

5.      Once risen, punch down your dough and divide into 12 even dough balls

6.      Make as many buns as you need! (You can freeze the rest to have fresh bread whenever you want! Just leave the frozen dough out on the counter for 4-6 hours or in the fridge over night for fresh dough without the hassle)

7.      Place the dough balls onto a parchment line baking sheet

8.      Place an inverted baking sheet over the top of the dough and let rise for an additional 2 hours

9.      Once Risen, brush with a whole milk, egg mixture and sprinkle over sesame seeds (optional). Then bake in a 375° oven for 18 minutes or until golden brown and fluffy  

Buttermilk Fried Chicken:

1.      In a bowl, mix the buttermilk, hot sauce and half of the dry seasoning.

2.      Place in the chicken, marinate for at least 1 hour or up to 24 hours

3.      In another bowl, mix the corn starch, all-purpose flour and remining dry ingredients

4.      Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust

5.      Place the marinated chicken thighs into the dry dredge. Make sure to fully coat each piece. Press the

6.      In a large Wok or Cast-Iron pan, fry the in 350° oil for roughly 7-10 minutes or internal temperatures reached at least 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in a 150° until you are ready to eat)

7.      Paint over the BBQ sauce

Coleslaw:

1.      Place the carrot, kimchee and green cabbage into a large bowl

2.      In a small bowl, combine the yogurt, mayo, vinegar and dry seasonings. Mix well

3.      Pour the liquid mixture into the cabbage blend. Mix together and set aside in the refrigerator

Sriracha Mayo:

1.      Mix all ingredients in a bowl

BBQ Sauce:

1.      In a small bowl combine all the ingredients for the KFC BBQ sauce

Quick Pickles:

1.      Place the sliced cucumber and dill into a reusable food container

2.      Microwave the vinegar and water for 2 minutes

3.      Combine the other ingredients and shake well

Honey Chipotle Chicken Sandwich:

1.      To construct the sandwich, place down your toasted bottom bun with a dab of the sriracha mayo, followed by a monstrous piece of Korean Fried Chicken, a hearty portion of pickles, a large scoop of the kimchee coleslaw and finally the toasted top bun with more of the sriracha mayo. Enjoy!