Fried Chicken Sandwiches with Gochujang Mayonnaise
Fried Chicken Sandwiches with Gochujang Mayonnaise are one of our favorite chicken sandwiches. I start this sandwich by dredging chicken breasts in flour and buttermilk with a little spicy gouchujang. Then, I dip fry the chicken until they’re crispy and delicious. Next, I put them on brioche rolls with a gouchujang mayonnaise and a pickled slaw. We love these sandwiches for several reasons. First of all, I like that I can make this meal in less than an hour. Secondly, I like that I can make the slaw and mayo ahead of time. Then, I can make this meal even quicker. And, lastly, we all love the spicy and delicious flavors in this sandwich.
The Equipment I Used
- A Big Pot- I like to fry my chicken in an enameled cast iron pot. But, you can use any pot, or a cast iron skillet.
- A Deep Fry Thermometer- Use this to measure the temperature of your oil.
The Ingredients Needed for Fried Chicken Sandwiches with Gochujang Mayonnaise
- Gochujang- This is a Korean product. You can find it in the Asian section of your market.
- Mayonnaise- I like Hellman’s mayonnaise.
- Chicken- Use boneless, skinless breasts. I always use Bell and Evans chicken.
- Buttermilk- If possible, use whole milk buttermilk.
- Rice Wine Vinegar- You can find this in the Asian section of your market.
- Vegetable Oil- I like to fry my chicken in Crisco vegetable oil.
- Flour- Use all purpose flour for dredging the chicken.
How I Made my Sandwiches
- First, I made the slaw and the gochujang mayonnaise.
- Next, I fried the chicken. It’s important to fry the chicken when the oil is exactly 350 degrees.
- Then, to assemble my sandwiches, I put the chicken on the buns with the mayo and slaw.
If you like fried chicken, you need to try these crispy and spicy Fried Chicken Sandwiches with Gochujang Mayonnaise.
Fried Chicken Sandwiches with Gochujang Mayonnaise and Pickled Slaw
Ingredients
- 2 boneless, skinless chicken breasts
- 2 cups all purpose flour
- ½ tsp. kosher salt
- 1 tsp. black pepper
- 2 tsp. each garlic and onion powder
- 1 tsp. gouchujang
- 1 cup buttermilk
- 2 cups vegetable oil
- 4 tomato slices
- 3 leaves Boston lettuce
- 4 brioche buns
For the Gochujang Mayonnaise:
- ½ cup mayonnaise
- 1 tsp. gochujang
- ½ tsp. sugar
For the Pickled Slaw:
- ½ cup rice wine vinegar
- 1 tbsp. sugar
- ¼ tsp. kosher salt
- 2 cups thinly sliced red and green cabbage
- 1 cup grated carrots
Instructions
- Begin by making the Pickled Slaw: In a large bowl mix together the vinegar, sugar, and salt. Add the veggies and stir well.
- Next make the Gochujang Mayonnaise: Mix all the ingredients together in a small bowl.
- Then, fry the chicken: Cut each breast in half horizontally, and then flatten each of the four pieces, between two sheets of plastic wrap, with a rolling pin or meat tenderizer.
- In a cast iron Dutch oven, or other heavy pot, heat about one inch of oil until it reaches 350 degrees.
- As the oil heats, prepare your dredging station. Fill one bowl with the buttermilk and gochujang. Divide the flour and spices between two bowls.
- Dip each piece of chicken into the first bowl of flour, then in the buttermilk, and then back in the flour. When the oil reaches 350 degrees, fry the chicken two pieces at a time until they are golden brown on both sides. They will cook for about 7 minutes. Do not add the second batch of chicken until the oil reheats to exactly 350 degrees. Drain all the chicken on a wire rack.
- To assemble the sandwiches: Spread the buns with the Gochujang Mayonnaise and top with the chicken and slaw.
