I stand by the statement that these sandwiches are in fact, unreal.
Insane, ridiculous, my favorite food, etc. These sentiments may be shared in the place of “unreal”, as well.
Spicy Korean style fried chicken cutlets are slathered in a spicy gochujang sauce, layered with pickled scallions, radishes, and carrots, and smashed between a soft and sweet brioche roll.
I’m sorry are you drooling, too?
…UhYeah… me either….
I’ll be honest here, this recipe was born this morning. I logged into Instagram and saw that it was in fact National Fried Chicken day. What’s a girl to do? Also, where were we before Instagram? That’s a conversation for another day.
She marches down to the farmers market, buys all the veggies
She strolls to the bakery to pick up the brioche rolls (Because there are only so many hours in a day)
She rolls up her sleeves and gets started
This recipe has a few steps. The chicken itself is able to be made in absolutely no time at all, but if you want to make your own pickled veggies- plan for a little more time.
You will need:
3 chicken breasts pounded thin, or chicken thighs based on preference
1 cup all purpose flour
1/2 cup corn starch
2 tablespoons garlic powder
1 tablespoon chili powder
Salt and Pepper
2 eggs whisked with 1/4 cup room temperature water
enough peanut oil to come halfway up the sides of a cast iron pan
For the sauce:
1/4 cup ketchup
3 tablespoons gochujang- you may find this in the international section of your super market
1/4 cup brown sugar
3 tablespoons honey
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
2 cloves garlic, smashed into a paste
2 tablespoons seasoned rice vinegar
sesame seeds
Combine all the sauce ingredients except the sesame seeds and set aside. Sauce can be made a full day ahead and kept in the fridge. The flavor only gets better.
For the chicken let’s begin by heating the oil. We’re looking for 375 degrees.
Next you will need 2 shallow bowls. In one, mix together the eggs and water. In the other, mix together all of the dry ingredients.
Season the chicken breasts (or thighs) with salt and pepper.
Place the chicken first in the egg, then into the flour mixture, back into the egg, and once again into the flour. We want a nice thick coating.
Fry, flipping only once, until the internal temperature reaches 165 degrees.
Place onto a drying rack to let excess oil drip down, and sprinkle with a little kosher salt while still hot.
Toss the chicken with your Korean sauce, and sprinkle with sesame seeds.
Because we’re not serving this fried chicken plain, but rather slathered in the most outrageous sauce, we don’t need to worry about marinating.
Now, if you’re like me you’re going to throw tons of these pickled vegetables on top of your ridiculously envious sandwich. Why? Because they are sour, a little sweet, and perfectly crispy. Everything you could ever want to satisfy pretty much every craving.
Did I convince you yet? Perfect for picnicking, anniversary packed lunches, or to share with your BFF.
(You hear me, James?)
Also, I know we all love taking photos of our lunch and posting it to social media (I’m #blessed that it’s acceptable for the Little Red Stove, here)
Is there a more photogenic sandwich?! I think not.