Description
Make a restaurant-quality Gochujang Mayo Chicken Sandwich at home easily. This recipe gives you crispy fried chicken coated in a spicy and savory gochujang mayo, perfect for beginners.
Ingredients
- 2 boneless, skinless chicken thighs or breasts
- 1/2 cup buttermilk or plain yogurt
- 1 tablespoon soy sauce
- 1 tablespoon gochujang
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika (for coating)
- 1/2 teaspoon garlic powder (for coating)
- 1/2 teaspoon kosher salt (for coating)
- Neutral oil for pan-frying
- 2 brioche buns, toasted
- 1/3 cup mayonnaise
- 1–1.5 tablespoons gochujang (for mayo)
- 1 teaspoon honey (for mayo)
- 1 teaspoon rice vinegar
- 1/4 teaspoon sesame oil
- Pinch of salt (for mayo)
- Lettuce or shredded cabbage
- Thin cucumber slices or simple quick pickles
- Optional: kimchi
Instructions
- Whisk buttermilk, soy sauce, gochujang, garlic powder, paprika, and salt in a bowl. Add chicken and marinate for 30 minutes up to 6 hours chilled.
- Stir together mayonnaise, gochujang, honey, rice vinegar, sesame oil, and a pinch of salt for the gochujang mayo. Adjust the gochujang amount to control the heat.
- Mix flour, cornstarch, paprika, garlic powder, and salt in a separate shallow dish.
- Remove chicken from the marinade, letting excess drip off. Dredge the chicken thoroughly in the flour mixture. Let the coated chicken rest for 5 minutes.
- Heat neutral oil in a pan to about 350°F (175°C). Pan-fry the chicken for 4–5 minutes per side until golden brown and fully cooked. Drain the chicken on a wire rack.
- Toast the brioche buns. Spread the gochujang mayo on both halves. Layer with lettuce or cabbage, the crispy chicken, and cucumber slices or pickles. Add kimchi if you like. Cap the sandwich and serve immediately while hot.
Notes
- For a grilled option, skip the dredging step. Marinate the chicken, then grill over medium-high heat for 4–6 minutes per side. Glaze lightly with extra gochujang and honey before serving.
- Make the gochujang mayo and quick pickles up to 1 week ahead and keep them refrigerated.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: Fusion (Korean/American)