Korean-Style Fried Chicken Sandwich

with Kimchi & Roasted Fingerling Potatoes

55 min

Tender chicken breasts are pounded thin, then marinated in chili crisp-buttermilk, before being pan-fried to crispy perfection, and finished off with a drizzle of hot honey immediately after cooking. You'll layer the chicken onto fluffy challah buns alongside scallion mayo and a punchy kimchi and cucumber salad for a bit of Korean-inspired flair.

Details

Nutrition

930 Cal/serving

See details

Ingredients

2 each

Boneless, Skinless Chicken Breasts

12 oz

Fingerling Potatoes

1 each

Pasture-Raised Eggs

2 each

Challah Buns

1 each

Persian Cucumbers

2 tsp

Gochujang

⅓ cup

Kimchi

4 tsp

Chili Crisp Seasoning

2 tbsp

Mayonnaise

2 tsp

Honey

¼ cup

Buttermilk

⅔ cup

All-Purpose Flour

2 tsp

Cornstarch

1 tbsp

Ketchup

2 each

Scallions

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 6

step 1

Marinate the chicken

Preheat the oven to 450°F. In a medium bowl (or large for 4 servings), whisk together the buttermilk, egg(s), and half the chili crisp; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove and discard the plastic wrap. Season with salt and pepper on both sides. Transfer to the bowl of spiced buttermilk; stir to coat. Set aside to marinate, turning occasionally.

Instructions

step 1

Marinate the chicken

step 2

Prepare the remaining ingredients

Wash and dry the fresh produce. Halve the potatoes lengthwise. Thinly slice the cucumber(s) into rounds. Halve the buns. Thinly slice the scallions. In a bowl, whisk together the honey, 1/2 teaspoon of warm water (or 1 teaspoon for 4 servings), and as much of the remaining chili crisp as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. In a separate bowl, combine the sliced scallions and mayonnaise; season with salt and pepper. In a separate bowl, combine the sliced cucumber(s) and kimchi; season with salt and pepper. Set aside to marinate, stirring occasionally. In a separate bowl, combine the ketchup and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

step 3

Roast the potatoes

Place the halved potatoes on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

step 4

Coat the chicken

Meanwhile, in a medium bowl, combine the flour and cornstarch; season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.

step 5

Cook & finish the chicken

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (tapping off any excess flour before adding). Cook 5 to 8 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt and drizzle with the spicy honey. Carefully drain off and discard the oil. Wipe out the pan.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

step 6

Toast the buns & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, scallion mayonnaise, finished chicken, and marinated cucumber(s) and kimchi. Serve the sandwiches with the roasted potatoes and gochujang ketchup on the side. Enjoy!

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