KOREAN FRIED CHICKEN SANDWICH Sep 14 Written By Eleanor Debel https://www.youtube.com/shorts/9cAtDkbed1YPrintKOREAN FRIED CHICKEN SANDWICHYield 4Prep time15 MinCook time10 MinTotal time25 MinIngredients4 boneless skinless chicken thighs 1 tsp kosher salt 1 tsp flour 1 tsp chili powder Breading:2 cups flour ¾ cup potato starch or cornstarch 1 Tbsp paprika1 Tbsp garlic powder1 tsp onion powder 1 tsp cayenne pepper 1 tsp salt ½ tsp black pepper 1 egg 8 oz (1 cup) club soda or lemon lime soda Kimchi Slaw:1 tsp sesame oil ½ cup mayonnaise ½ cup kimchi, finely chopped 3 cups shredded cabbage or broccoli slaw Spicy Glaze:½ cup sweet chili sauce 1 tbsp soy sauce ¼ cup sriracha ½ tsp sesame oil To Serve:4 brioche buns 4 slices provolone cheese Sliced pickles InstructionsSeason the chicken thighs with the salt, flour and chili powder evenly on both sides. In a large bowl whisk together the flour, potato starch, paprika, garlic powder, onion powder, cayenne, salt and pepper. Transfer ⅓ of the flour mixture into another bowl and add the egg and club soda, whisk until smooth. Preheat a fryer to 325 F. While the oil heats, whisk together the mix mayonnaise, kimchi and sesame oil in a large bowl, then toss ½ the sauce in the slaw and mix until thoroughly combined. Set aside the remaining sauce for assemble. To make the glaze, heat a saute pan over medium heat and add in the sweet chili sauce, soy sauce, sriracha and sesame oil. Bring to a simmer, stirring then remove from the heat and set aside. To make the fried chicken: Place the seasoned chicken thighs into the wet batter then into the dry, patting the dry batter into the chicken so it's evenly adhered all over. Fry the breaded chicken in the preheated oil for about 6-8 minutes until the internal temperature reaches 165 and the exterior is crisped and golden brown. Increase the temperature to 375 and fry for 1 more minute. Remove the fried chicken to a wire rack set into a sheet tray, then dip each piece in the glaze, covering both sides evenly. Place one piece of provolone cheese on each piece of chicken and broil for 2-3 minutes to melt the cheese To assemble: add a portion of the dressed slaw to the bottom of a toasted brioche bun, then top with the cheesy glazed chicken, extra kimchi mayonnaise sauce, sliced pickles on top then the top bun. Serve immediately and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichfriedmeat Eleanor Debel
KOREAN FRIED CHICKEN SANDWICH Sep 14 Written By Eleanor Debel https://www.youtube.com/shorts/9cAtDkbed1YPrintKOREAN FRIED CHICKEN SANDWICHYield 4Prep time15 MinCook time10 MinTotal time25 MinIngredients4 boneless skinless chicken thighs 1 tsp kosher salt 1 tsp flour 1 tsp chili powder Breading:2 cups flour ¾ cup potato starch or cornstarch 1 Tbsp paprika1 Tbsp garlic powder1 tsp onion powder 1 tsp cayenne pepper 1 tsp salt ½ tsp black pepper 1 egg 8 oz (1 cup) club soda or lemon lime soda Kimchi Slaw:1 tsp sesame oil ½ cup mayonnaise ½ cup kimchi, finely chopped 3 cups shredded cabbage or broccoli slaw Spicy Glaze:½ cup sweet chili sauce 1 tbsp soy sauce ¼ cup sriracha ½ tsp sesame oil To Serve:4 brioche buns 4 slices provolone cheese Sliced pickles InstructionsSeason the chicken thighs with the salt, flour and chili powder evenly on both sides. In a large bowl whisk together the flour, potato starch, paprika, garlic powder, onion powder, cayenne, salt and pepper. Transfer ⅓ of the flour mixture into another bowl and add the egg and club soda, whisk until smooth. Preheat a fryer to 325 F. While the oil heats, whisk together the mix mayonnaise, kimchi and sesame oil in a large bowl, then toss ½ the sauce in the slaw and mix until thoroughly combined. Set aside the remaining sauce for assemble. To make the glaze, heat a saute pan over medium heat and add in the sweet chili sauce, soy sauce, sriracha and sesame oil. Bring to a simmer, stirring then remove from the heat and set aside. To make the fried chicken: Place the seasoned chicken thighs into the wet batter then into the dry, patting the dry batter into the chicken so it's evenly adhered all over. Fry the breaded chicken in the preheated oil for about 6-8 minutes until the internal temperature reaches 165 and the exterior is crisped and golden brown. Increase the temperature to 375 and fry for 1 more minute. Remove the fried chicken to a wire rack set into a sheet tray, then dip each piece in the glaze, covering both sides evenly. Place one piece of provolone cheese on each piece of chicken and broil for 2-3 minutes to melt the cheese To assemble: add a portion of the dressed slaw to the bottom of a toasted brioche bun, then top with the cheesy glazed chicken, extra kimchi mayonnaise sauce, sliced pickles on top then the top bun. Serve immediately and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance sandwichfriedmeat Eleanor Debel
