Kimchi-Brined Fried Chicken Sandwich Recipe

Serves: 6 Save

Ingredients (37)

  • 100ml (1/2 cup) kimchi juice, drained from 1 jar of kimchi
  • 225ml (1 cup) buttermilk
  • 1 egg
  • 3 medium cloves garlic, smashed
  • 6g (1 1/2 teaspoons) kosher salt
  • 15ml (1 tablespoon) soy sauce
  • 35g (about 1/4 cup) gochugaru (Korean red chili flakes)
  • 15g (about 2 tablespoons) coarsely ground black pepper
  • 6 boneless, skinless chicken thighs (4 to 6 ounces each)
  • 1 cup drained kimchi, roughly chopped
  • 150g (about 2/3 cup) mayonnaise
  • 125ml (1/2 cup) vegetable or canola oil
  • 2 medium cloves garlic, smashed
  • 35g (about 1/4 cup) gochugaru
  • 15g (about 2 tablespoons) coarsely ground black pepper
  • 25g (about 2 tablespoons) gochujang (Korean chili paste)
  • 12g (about 1 tablespoon) honey
  • 10g (about 2 teaspoons) apple cider vinegar
  • 10g (about 2 teaspoons) soy sauce
  • Water, as needed
  • 15g (about 2 tablespoons) gochugaru
  • 5g (about 2 teaspoons) coarsely ground black pepper
  • 12g (about 1 tablespoon) sugar
  • 15g (about 2 tablespoons) black sesame seeds
  • 10g (about 2 teaspoons) kosher salt
  • 225g (about 1 1/2 cups) all-purpose flour
  • 75g (about 1/2 cup) cornstarch
  • 8g (about 2 teaspoons) baking powder
  • 35g (about 1/4 cup) gochugaru
  • 7g (about 1 tablespoon) coarsely ground black pepper
  • 35g (about 1/4 cup) black sesame seeds
  • 15g (about 2 tablespoons) garlic powder
  • 6g (about 1 1/2 teaspoons) kosher salt
  • 2L (2 quarts) peanut oil
  • 6 soft buns, such as potato rolls, toasted in butter, or 6 black sesame biscuits
  • Finely shredded cabbage
  • Sliced dill pickles

Directions

Learn how to make this recipe at Serious Eats

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