The $15 Michelin fried chicken sandwich

Ingredients

• 2 pieces Chicken Thigh Fillets (boneless, skinless, about 150 g each)
• 1 cup Buttermilk (room temperature)
• 1/4 cup Potato Starch (for extra crispness)
• 1/4 cup Tapioca Starch (adds chewiness)
• 1/4 cup All-Purpose Flour (provides structure)
• 1 tsp Salt (plus extra for coleslaw)
• 1/2 tsp Black Pepper (freshly ground)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 2 pieces Brioche Buns (soft, slightly sweet)
• 2 slices Cheddar Cheese (sharp, will melt on hot chicken)
• 1/4 cup Mayonnaise (base for aioli)
• 1 tbsp Gochujang (Korean red chili paste)
• 1 tsp Soy Sauce (low‑sodium preferred)
• 1 tsp Rice Vinegar (adds acidity to sauce)
• 1/2 tsp Garlic Powder
• 1 tsp Honey
• 1/2 cup Cabbage (shredded)
• 1/4 cup Carrot (shredded)
• 1 tsp Doenjang (Korean soybean paste)
• 1 tsp Sesame Oil (to flavor coleslaw)
• 1/4 tsp Black Pepper (for coleslaw)

Instructions

1. Marinate the Chicken

   Place the chicken thigh fillets in a zip‑lock bag, pour in 1 cup of buttermilk, seal, and refrigerate for at least 30 minutes.

   Time: PT30M

2. Prepare the Coating Mix

   In a mixing bowl combine 1/4 cup potato starch, 1/4 cup tapioca starch, 1/4 cup all‑purpose flour, 1 tsp salt, and 1/2 tsp black pepper. Whisk until uniform.

   Time: PT5M

3. Make the Doenjang Coleslaw

   In a bowl toss shredded cabbage and carrot with 1 tsp doenjang, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and refrigerate.

   Time: PT10M

4. Prepare Cheddar Aioli

   Blend 1/4 cup mayonnaise, 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp garlic powder, and 1 tsp honey until smooth.

   Time: PT5M

5. Make the Red Gochujang Sauce

   In a small saucepan combine 1 tbsp gochujang, 1 tsp soy sauce, 1 tsp rice vinegar, and a splash of water. Warm over low heat until glossy.

   Time: PT5M

   Temperature: low heat

6. Heat Oil to 315°F

   Fill the deep‑fry pot with vegetable oil to a depth of 2‑3 inches. Heat to 315°F (157°C) using the thermometer.

   Time: PT5M

   Temperature: 315°F

7. Dredge and Fry the Chicken

   Remove chicken from buttermilk, let excess drip off, then coat each piece in the starch mixture, pressing gently. Fry each side for about 4‑5 minutes, total 8‑9 minutes, until golden‑brown and internal temperature reaches 165°F.

   Time: PT9M

   Temperature: 315°F

8. Toast the Buns

   While chicken rests, split the brioche buns and toast cut sides in a dry skillet over medium heat until lightly golden, about 2 minutes.

   Time: PT2M

9. Melt Cheddar on Chicken

   Place a slice of cheddar on each hot chicken cutlet and let melt for about 1 minute.

   Time: PT1M

10. Assemble the Sandwich

    Spread a generous layer of cheddar aioli on the bottom bun, add the fried chicken with melted cheese, drizzle red gochujang sauce, top with a spoonful of doenjang coleslaw, and cap with the top bun.

    Time: PT3M

Nutrition Facts

Calories

800

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Thigh Fillets: Chicken Breast
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Potato Starch: Cornstarch
• Instead of Tapioca Starch: Rice flour
• Instead of All-Purpose Flour: Bread flour
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Oil: Peanut oil
• Instead of Brioche Buns: Potato rolls
• Instead of Cheddar Cheese: American cheese
• Instead of Mayonnaise: Greek yogurt
• Instead of Gochujang: Sriracha + miso
• Instead of Soy Sauce: Tamari
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Honey: Maple syrup
• Instead of Cabbage: Napa cabbage
• Instead of Carrot: Daikon radish
• Instead of Doenjang: Miso
• Instead of Sesame Oil: Olive oil

Equipment Needed

• Mixing Bowl
• Whisk
• Zip‑Lock Bag
• Deep Fryer or Heavy‑Bottom Pot
• Candy/Deep‑Fry Thermometer
• Tongs
• Wire Rack
• Paper Towels
• Skillet
• Spatula
• Cutting Board
• Chef’s Knife

Critical Steps — Do Not Skip

• Marinating the chicken in buttermilk for flavor and tenderness.
• Maintaining oil temperature at 315°F for optimal crispness.
• Ensuring the coating adheres evenly before frying.
• Melting cheddar just before assembly to avoid sogginess.
• Balancing the spicy gochujang sauce with the tangy coleslaw.

Chef Tips from the Video

• Add a pinch of umami powder (optional) to the coating for an extra depth of flavor.
• Use a mix of potato and tapioca starch for a light, airy crust.
• For extra heat, increase gochujang in the aioli or drizzle a few drops of sesame oil over the finished sandwich.

Troubleshooting

Storage

Refrigerator: Fried chicken can be stored in an airtight container for up to 3 days; aioli and coleslaw up to 5 days.

Freezer: Raw marinated chicken (in buttermilk) freezes well for up to 2 months; thaw before cooking.

Room temperature: Assembled sandwich should be eaten immediately; it will lose crispness after 30 minutes.

Make-Ahead Tips

• Prepare the coleslaw and aioli up to 24 hours in advance; keep refrigerated.
• Marinate the chicken the night before for deeper flavor.
• The red gochujang sauce can be stored in a sealed jar for up to a week.

Frequently Asked Questions