The Perfect Fried Chicken Sandwich

Summary by Krater

Joshua Weissman demonstrates how to make a Korean-style fried chicken sandwich with boneless chicken thighs, gochujang glaze, quick-pickled jalapeños, kimchi slaw, and garlic mayo on a milk bun.

From the video

Answers: How do you make a Korean-style fried chicken sandwich at home?

• Korean fried chicken sandwich
• Gochujang glaze
• Quick-pickled jalapeños
• Kimchi slaw
• Garlic Kewpie mayo

Ingredients

• 5 to 7 large jalapeños
• 1 cup water
• 1 cup white distilled vinegar
• 1 tablespoon kosher salt
• 3 tablespoons sugar
• a couple of sprigs fresh dill
• 2 cloves garlic
• boneless skin-on chicken thighs
• 1.5 cups buttermilk
• 2 tablespoons hot sauce
• 1 teaspoon fresh ground white pepper
• 1 tablespoon gochujang
• 1.5 teaspoons MSG
• 2 teaspoons granulated sugar
• 2 teaspoons garlic powder
• 3 tablespoons ketchup
• 2 tablespoons dark soy sauce
• 2 tablespoons sweet soy sauce
• 2 tablespoons honey
• 1 cup Kewpie mayo
• black pepper
• 1/2 to 1/4 head cabbage
• 1 cup kimchi
• green onion
• 2 cups all-purpose flour
• 1/2 cup potato starch
• 1 teaspoon cayenne
• 0.5 teaspoon onion powder
• 2 teaspoons black peppercorn
• 1 teaspoon baking soda
• a couple of tablespoons butter
• milk buns

What it concludes

• Store-bought pickles are 25 to 50 percent less good than homemade pickles due to preservatives and sitting time.
• Boning skin-on chicken thighs yourself yields better flavor than store-bought skinless boneless thighs.
• Making your own kimchi slaw and quick-pickled jalapeños elevates the fried chicken sandwich.
• Frying the chicken twice ensures an extra-crispy exterior.