Korean Fried Chicken Sandwich
Potato Buns:
· 200g Warm Milk (90℉)
· 9g Yeast
· 70g Sugar
· 1 Egg (Room Temperature)
· 1 Egg Yolk (Room Temperature)
· 625g Bread Flour
· 4 tbs Butter
· 15g Dough Conditioner
· 150g Mashed Potatoes
· 10g Salt
· 1 Egg + Splash of Milk (Egg Wash)
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Cup Buttermilk
· ½ Cup Pickle Juice
· 1 Cup Corn Starch
· 1 Cup All Purpose Flour
· 2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 4 tbs Salt & Pepper
Korean Fried Chicken Sauce:
· 3 tbs Butter
· 2 tbs Sugar
· 2 tbs Gochujang
· ½ Cup Ketchup
· 2 tbs Vinegar
· 2 tbs Soy Sauce
· 1 tbs Dark Soy Sauce
· Salt, Pepper & MSG to taste
Pickled Peppers:
· 2 Jalapeno Peppers
· 1 Cups Vinegar
· ½ Cup Water
· ½ tbs All-Purpose Rub
Cole Slaw:
· ½ Green Cabbage (Thinly Sliced)
· 2 tbs Kimchi
· 1 Carrot (Grated)
· 1/2 Cup Mayo
· 2 tbs Red Wine Vinegar
· 2 tbs Sugar
· 1 tbs MSG
· 1 tbs Onion Powder
· 1 tbs Garlic Powder
· Salt & Pepper to Taste
Sriracha Mayo:
· ½ Cup Mayo
· 2 tbs Sriracha
Potato Buns:
1. Blend the warm milk, yeast, half the sugar(~35g), 1 egg and 1 egg yolk
2. In the bowl of a stand mixer, combine the flour, sugar, mashed potatoes, dough conditioner, salt, softened butter & yeast mixture. Kneed for 10 minutes or until the dough forms
3. Place the dough ball into a lightly greased bowl covered with plastic wrap and let rise for 1 hour
4. Once risen, punch down the dough and divide it into 12 even dough balls
5. Pro Tip: you can freeze any of the leftover dough! Just leave the frozen dough out on the counter for 4 hours or in the fridge overnight
6. Place the dough balls onto a parchment lined baking sheet and then into a covered container. Rise for an additional 1.5-2 hours
7. Once Risen, brush with an egg wash and sprinkle over sesame seeds (optional). Then bake in a 365° oven for 17 minutes.
Buttermilk Fried Chicken:
1. In a bowl, mix the buttermilk, pickle juice, 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 remaining 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 dredge. Making sure to fully coat each piece
6. In a large Wok or Cast-Iron pan, fry @ ~350° for 7-10 minutes or until internal temps reach 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in at 150° until you are ready to eat)
Korean Fried Chicken Sauce:
1. In a saucepan, melt the butter then add in the sugar. Mix for 30 seconds before adding the remaining ingredient
2. Mix the ingredients, bring to a simmer then let rest until the chicken is fried
3. Optional: Blend the sauce using an immersion blender for a smooth and thick consistency
Pickled Jalapenos:
1. Place the sliced peppers and seasoning into a reusable food container
2. Pour the vinegar and water into a measuring cup. Microwave for 2 minutes, then pour over cucumbers.
Coleslaw:
1. Place the carrot and both types of cabbage into a large bowl
2. In a small bowl, combine the mayo, vinegar and dry seasonings
3. Pour the mayo mixture into the cabbage blend
4. Place the mixture into a colander or fin mess bowl to allow the water to drain out of the slaw without making it too soggy
Sriracha Mayo:
1. Mix all ingredients in a bowl
Korean Fried Chicken Sandwich:
1. To construct the sandwich, place down your toasted bottom bun covered with sriracha mayo, followed by the Korean Fried chicken, pickled peppers, a handful of coleslaw and finally the toasted top bun covered with more sriracha mayo. Enjoy!
