Sweet Honey 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)
Sweet Honey Gochujang 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
· Sweet Honey Gochujang:
o ½ Cup Bachan’s Sweet Honey BBQ Sauce
o ¼ Cup Gochujang
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
Pickled Jalapenos:
· 2 Jalapenos (Sliced)
· 1 Cups Vinegar
· 1 Cups Water
· Salt & Pepper to Taste
Siracha Mayo:
· 3 tbsp Siracha
· 3 tbsp Kewpie Mayo
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
Pickles:
1. Place the sliced jalapeno into a reusable food container
2. Pour the vinegar & water into a measuring cup. Microwave for 2 minutes, then pour over jalapenos.
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
Siracha Mayo:
1. Combine all ingredients in a bowl and mix well
Korean Fried Chicken:
1. In a bowl, mix the buttermilk and half of the dry seasoning.
2. Place in the chicken and let 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. Place the marinated chicken thighs into the dry dredge. Make sure to fully coat each piece
5. In a large Wok or Cast-Iron pan, fry the in 350° oil for roughly 7-10 minutes. Once golden brown and crispy set aside on a wire rack
6. In a small bowl combine all the ingredients for the Sweet Honey Gochujang BBQ sauce. Paint over the freshly fried chicken
Korean Fried 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!
