Gochujang Fried Chicken Sandwich

This classic Korean dish uses boneless chicken thighs and infuses them with spicy gochujang sauce. We fry the chicken to perfection and then serve on a buttered, griddled Euro-Bake tuxedo potato bun with black and white sesame seeds. We also top this Korean fried chicken sandwich with Korean BBQ sauce, kewpie mayonnaise, and zesty kimchi slaw. The recipe below explains how to make the gochujang sauce and our version of a kimchi slaw. It's surprisingly simple to make, but delivers powerful taste. We use thighs in this recipe, but the process is similar for chicken breasts or wings. This dish appeals to loves of fried chicken, barbecue, and Asian cuisine, which makes it an excellent option for many different types of restaurants and foodservice operators.

This classic Korean dish uses boneless chicken thighs and infuses them with spicy gochujang sauce. We fry the chicken to perfection and then serve on a buttered, griddled Euro-Bake tuxedo potato bun with black and white sesame seeds. We also top this Korean fried chicken sandwich with Korean BBQ sauce, kewpie mayonnaise, and zesty kimchi slaw. The recipe below explains how to make the gochujang sauce and our version of a kimchi slaw. It's surprisingly simple to make, but delivers powerful taste. We use thighs in this recipe, but the process is similar for chicken breasts or wings. This dish appeals to loves of fried chicken, barbecue, and Asian cuisine, which makes it an excellent option for many different types of restaurants and foodservice operators.

  • 1 Tuxedo Potato Bun
  • 1 Gochujang Fried Chicken Thigh
  • 1 Tbsp Kewpie Mayonnaise
  • 1 Tbsp Korean BBQ Sauce
  • 2 Tbsp Kimchi Slaw
  • 2 Pickle coins

Sub-ingredients for Gochujang Fried Chicken Thighs:

  • 4 Chicken Thighs
  • 1/4 cup Gochujang Paste
  • 1 cup Buttermilk
  • 1 tsp Kosher Salt
  • 2 cups All Purpose Flour
  • 2 Tbsp Gochugaru Flakes

Sub-ingredients for Kimchee Slaw:

  • 1/2 cup Kimchi
  • 1/2 cup shredded Daikon Radish
  • 2 cups finely shredded Napa Cabbage
  • 1/2 cup shredded Carrots
  • 1 cup sliced Scallions
  • 1/2 cup Fresh Cilantro
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Rice Wine Vingegar
  • 2 Tbsp Honey