Ultimate Fried Chicken Sandwich

Ingredients

• 4 pieces Chicken Thighs (boneless, skin‑on, trimmed of excess fat)
• 1.5 cups Buttermilk (full‑fat for best flavor)
• 2 tablespoons Hot Sauce (any favorite brand)
• 1 teaspoon White Pepper (freshly ground)
• 0.25 cup Gochujang (Korean fermented chili paste)
• 1.5 teaspoons MSG (optional, enhances umami)
• 1 tablespoon Kosher Salt (fine grain)
• 2 teaspoons Granulated Sugar
• 2 teaspoons Garlic Powder
• 5 large Jalapeño Peppers (sliced 1/4 inch thick)
• 1 cup White Distilled Vinegar
• 1 cup Water
• 1 tablespoon Kosher Salt (for pickles)
• 3 tablespoons Granulated Sugar (for pickles)
• 2 cloves Garlic Cloves (pickles) (crushed)
• 2 sprigs Fresh Dill (optional for extra flavor)
• 3 tablespoons Ketchup
• 2 tablespoons Dark Soy Sauce (or regular soy with a splash of molasses)
• 2 tablespoons Sweet Soy Sauce (or soy sauce mixed with honey)
• 2 tablespoons Light Honey (wildflower or clover)
• 2 tablespoons White Distilled Vinegar (for sauce)
• 4 cloves Garlic Cloves (sauce) (finely minced)
• 1 cup Mayonnaise (Koopy mayo or any good quality mayo)
• 0.25 teaspoon MSG (mayo)
• 3 cloves Garlic Cloves (mayo) (grated)
• pinch Salt (mayo) (to taste)
• to taste Black Pepper (freshly cracked)
• 2 cups Green Cabbage (thinly sliced (paper‑thin) using mandolin or knife)
• 1 cup Kimchi (drained and roughly chopped)
• 2 stalks Green Onion (thinly sliced)
• 1 clove Garlic Clove (slaw) (grated)
• 4 pieces Milk Buns (soft, slightly sweet, toasted before assembly)
• 2 tablespoons Butter (for toasting buns)
• 3.5 quarts Vegetable Oil (high smoke‑point oil (canola, avocado, or peanut))
• 2 cups All‑Purpose Flour
• 0.5 cup Potato Starch (adds extra crispiness)
• 2 teaspoons Kosher Salt (coating)
• 1 teaspoon MSG (coating)
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Garlic Powder (coating)
• 1 teaspoon Onion Powder
• 2 teaspoons Black Pepper (coating) (freshly ground)
• 1 teaspoon Baking Soda (added to dip paste for flakiness)

Instructions

1. Debone the Chicken Thighs

   Place each thigh skin‑side down, locate the fat line that follows the bone, and using the back of a sharp knife, carefully scrape along the line to expose and remove the bone while keeping as much meat attached as possible. Feel for any cartilage and remove it.

   Time: PT10M

2. Prepare the Buttermilk Marinade

   In a bowl whisk together 1.5 cups buttermilk, 2 Tbsp hot sauce, 1 tsp white pepper, 0.25 cup gochujang, 1.5 tsp MSG, 1 Tbsp kosher salt, 2 tsp sugar, and 2 tsp garlic powder until smooth.

   Time: PT5M

3. Marinate the Chicken

   Add the deboned thighs to the bowl, massage the marinade into the meat, cover with plastic wrap, and refrigerate for at least 1 hour (overnight is best).

   Time: PT1H5M

4. Make Pickled Jalapeños

   Combine 1 cup water, 1 cup white distilled vinegar, 1 Tbsp kosher salt, and 3 Tbsp sugar in a saucepan; bring to a light simmer. Slice 5 large jalapeños 1/4‑inch thick, pack them into a pint‑size mason jar, pour the hot brine over until covered, press down with a spoon, then add 2 crushed garlic cloves and 2 sprigs dill. Let sit until room temperature, then refrigerate.

   Time: PT45M

5. Prepare the Gochujang Glaze

   Finely mince 4 garlic cloves. In a bowl whisk together 0.25 cup gochujang, 3 Tbsp ketchup, 2 Tbsp dark soy sauce, 2 Tbsp sweet soy sauce, 2 Tbsp light honey, 2 Tbsp white vinegar until smooth. Transfer to a small saucepan, bring to a boil over medium‑high heat, boil for 1 minute, then remove from heat. Once off the heat, stir in the minced garlic.

   Time: PT6M

6. Make Garlic Mayo

   In a bowl combine 1 cup mayonnaise, 0.25 tsp MSG, 3 grated garlic cloves, a pinch of salt, and cracked black pepper. Whisk until smooth.

   Time: PT5M

7. Prepare Kimchi Slaw

   Thinly slice 2 cups green cabbage (paper‑thin). In a separate bowl squeeze excess liquid from 1 cup kimchi, roughly chop, then combine with the cabbage, 2 thinly sliced green onions, 1 grated garlic clove, and 2 Tbsp garlic mayo. Toss gently with clean hands; avoid bruising the cabbage.

   Time: PT10M

8. Make the Flour Coating

   In a large bowl whisk together 2 cups all‑purpose flour, 0.5 cup potato starch, 2 tsp kosher salt, 1 tsp MSG, 1 tsp cayenne, 1 tsp garlic powder, 1 tsp onion powder, and 2 tsp freshly ground black pepper.

   Time: PT5M

9. Create the Dip Paste

   Remove the chicken from the buttermilk, letting excess drip off. In a separate bowl whisk 0.5 cup of the reserved buttermilk‑marinade with 1 tsp baking soda. This creates a thin dip paste.

   Time: PT5M

10. Bread and Double‑Fry the Chicken

    Set up a two‑stage breading station: a shallow dish of dip paste and a shallow dish of the flour coating. Using a wet hand, dip each thigh into the paste, then coat generously in the flour mixture, pressing to adhere, especially under the skin. Heat 3‑3.5 quarts oil in a deep pot to 325°F. Fry 1‑2 pieces at a time until cooked through and lightly set (≈8 min). Remove, increase oil to 350°F, and fry again for 2 min until golden and extra crisp. Drain on paper towels.

    Time: PT28M

    Temperature: 325°F then 350°F

11. Toast the Milk Buns

    Melt 2 Tbsp butter in a medium non‑stick pan over medium heat. Place buns cut‑side down and toast until golden brown, about 2 minutes.

    Time: PT2M

12. Assemble the Sandwich

    In a bowl toss the fried chicken pieces with the warm gochujang glaze until fully coated. On the bottom bun spread a layer of garlic mayo, add a spoonful of kimchi slaw, place the glazed chicken, top with pickled jalapeños, then the top bun. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

780

Protein

35 g

Carbohydrates

70 g

Fat

45 g

Fiber

3 g