Craving something crispy, spicy, and totally satisfying for your next Friday night in?
This Gochujang-Glazed Fried Chicken Sandwich brings big restaurant flavors to your table. It is the perfect way to treat your family to something special. You will love the sweet and savory crunch in every single bite.
Why This Recipe Is a Winner
This sandwich is the ultimate comfort food for any night of the week. The buttermilk brine makes the chicken tender and juicy every time. You get a massive crunch that stays crisp under the sticky glaze. It is also a budget-friendly way to enjoy a gourmet meal. Your family will think you spent hours in the kitchen!
How to Make Your Gochujang-Glazed Fried Chicken Sandwich
Making fried chicken at home is easier than you think. You start by soaking the chicken to keep it moist. Then, you whisk together a quick, flavorful glaze on the stove. A simple flour coating creates those beautiful, crunchy crags we all love. Even beginners can master this golden-brown perfection with ease.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at any grocery store.
- 4 boneless skinless chicken thighs
- 1 cup buttermilk
- 1.5 cups all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon minced ginger
- 1 teaspoon grated garlic
- 1 tablespoon toasted sesame oil
- 4 brioche buns
- 1 cup prepared kimchi slaw
- 1 quart vegetable oil for frying
Step-by-Step Directions
- In a large bowl, whisk together buttermilk, 1 teaspoon salt, and 0.5 teaspoon black pepper. Submerge chicken thighs and refrigerate for 30 minutes.
- In a separate shallow dish, combine flour, cornstarch, and baking powder.
- In a small saucepan over medium heat, whisk together gochujang, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Simmer for 3 to 5 minutes until slightly thickened, then set aside.
- Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).
- Remove chicken from buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing to create crags.
- Fry chicken in batches for 6 to 8 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
- Drain chicken on a wire rack for 1 minute, then toss in the warm gochujang glaze until fully coated.
- Toast brioche buns and assemble sandwiches by placing glazed chicken on the bottom bun and topping with kimchi slaw.
Best Ways to Enjoy It
Serve these sandwiches warm on toasted brioche buns for the best texture. The creamy kimchi slaw adds a fresh, bright crunch to every bite. You can pair them with sweet potato fries or a simple salad. Set the table and enjoy a restaurant-quality date night at home. Don’t forget extra napkins for that sticky, delicious glaze!
Storage & Reheating
Store any leftover chicken in an airtight container for two days. Keep the buns and slaw separate to prevent sogginess. For the best crunch, reheat the chicken in an air fryer. You can also use a 350°F oven for ten minutes. The glaze stays delicious even after a quick warm-up. This is a great make-ahead option for busy weeks.
Recipe Tips
- Use a kitchen thermometer to check the oil temperature before frying.
- Do not crowd the pot so the chicken stays extra crispy.
- Press the flour firmly into the chicken to create those crunchy crags.
- Let the chicken rest for one minute before adding the glaze.
- Double the glaze recipe if you love a very saucy sandwich.
- Use fresh garlic and ginger for the most vibrant flavor.
- For a fun weekend dinner, serve with homemade pickles on the side.
Easy Flavor Ideas
- Use gluten-free flour and cornstarch for a wheat-free version.
- Reduce the gochujang by half for a milder spice level.
- Add an extra tablespoon of honey for a sweeter glaze.
- Swap the chicken thighs for breasts if you prefer leaner meat.
Common Questions
Can I make the chicken ahead of time?
You can brine the chicken and make the sauce a day early. For the best crunch, fry the chicken right before you serve it. This keeps the crust from getting soft.
How spicy is gochujang?
Gochujang has a medium heat that is very manageable for most. The honey and soy sauce in the glaze help balance the spice. You can always add more honey to make it milder.
What if I do not have buttermilk?
You can make a quick substitute with milk and lemon juice. Just add one tablespoon of lemon juice to a cup of milk. Let it sit for five minutes before using it.
I hope this spicy and sweet sandwich brings a smile to your face. It is the perfect comfort food for a cozy night in. Happy cooking, and enjoy every crunchy bite!
— Lidia
Gochujang-Glazed Fried Chicken Sandwich
Ingredients
- 4 boneless skinless chicken thighs
- 1 cup buttermil k
- 1.5 cups all -purpose flour
- 0.5 cup cornstarc h
- 1 teaspoon baking powder
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons hone y
- 1 tablespoon rice vinegar
- 1 teaspoon minced ginger
- 1 teaspoon grated garlic
- 1 tablespoon toasted sesame oil
- 4 brioche bun s
- 1 cup prepared kimchi slaw
- 1 quart vegetable oil for frying
Instructions
- In a large bowl, whisk together buttermilk, 1 teaspoon salt, and 0.5 teaspoon black pepper. Submerge chicken thighs and refrigerate for 30 minutes.
- In a separate shallow dish, combine flour, cornstarch, and baking powder.
- In a small saucepan over medium heat, whisk together gochujang, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Simmer for 3 to 5 minutes until slightly thickened, then set aside.
- Heat vegetable oil in a heavy-bottomed pot to 350°F (175°C).
- Remove chicken from buttermilk, allowing excess to drip off, and dredge thoroughly in the flour mixture, pressing to create crags.
- Fry chicken in batches for 6 to 8 minutes or until the internal temperature reaches 165°F (74°C) and the crust is golden brown.
- Drain chicken on a wire rack for 1 minute, then toss in the warm gochujang glaze until fully coated.
- Toast brioche buns and assemble sandwiches by placing glazed chicken on the bottom bun and topping with kimchi slaw.
