Spicy Korean Chicken Sando
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Zubereitung
Gordon made this sandwich when he hit forty million followers on TikTok. From the gochujang honey glaze on the fried chicken, all the way down to the kimchi mayo and coleslaw, this is clearly his preferred celebration sando, and now it can be yours, too.
*This recipe originally ran in the US on HexClad.com.
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Marinate the chicken. In a large bowl, whisk buttermilk, garlic powder, and chile flakes; season with salt. Add chicken and toss to coat. Marinate in a zip-top bag or covered bowl and refrigerate for at least 2 hours or up to overnight.
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Make the glaze. In a HexClad 3QT/3 L Hybrid Saucepan, combine honey and gochujang and bring to a simmer over medium heat. Remove from heat and set aside.
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Make the kimchi mayo. In a small bowl, whisk the kimchi, mayonnaise, and soy sauce. Set aside and reserve for assembly.
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Make the slaw. In a medium bowl, combine cabbage and lemon juice; season with salt. Massage the cabbage until tender. Set aside.
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Fry the chicken. In a HexClad 4.5QT/4.3 L Hybrid Deep Sauté Pan, bring 1 in/2½ cm of neutral oil to 350°F/180°C over medium heat. While it heats, in a shallow dish, mix flour, potato starch, garlic powder, and chile flakes; season with salt and pepper.
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Remove chicken from marinade and let excess liquid drip off. Place the chicken in flour mixture and toss to coat. Shake off excess flour, then carefully place the chicken into the hot oil, making sure not to overcrowd.
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Fry chicken until the crust turns golden brown and it reaches an internal temperature of 165°F/75°C, about 8 minutes. Carefully transfer chicken to a wire rack to rest for 5 minutes.
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Toss the chicken in the glaze to coat completely. Spread kimchi mayo on both halves of each bun. On the bottom halves, layer slaw, glazed fried chicken and pickles. Top with the other halves of the buns and serve.
