This Easy Korean Fried Chicken Sandwich is by far my favourite dish I've ever had on a menu. It's Sweet, Sour, Spicy and oh so crunchy. The Kimchi Mayonnaise Recipe packs a ton of flavour and is just great on so many things too.

Korean Fried Chicken
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4 Chicken Thighs, Skin On Bone In
4 Brioche Hamburger Buns
Butter For Toasting
1.5 Cups All Purpose Flour
1 Cup All Purpose Flour For Dredging
1/2 Cup Corn Starch For Batter
1/2 Cup Corn starch for dredging
1/2 Cup Panko Bread Crumbs
1/4 Tsp Baking Powder
1 Tsp Kosher Salt
1/4 Cup Reserved Kimchi Juice
1.5 Tbsp Garlic Powder
1.5 Tbsp Onion Powder
1.5 Tbsp Ginger Powder
1-2 Cups Soda water (Depending how thick the batter is)

Asian Quick Pickled Cucumbers
1/2 Long English Cucumber Sliced Thinly
1 Tsp Kosher Salt
1.5 Tsp Sugar
1/2 Cup Rice or White Vinegar

Kimchi Mayonnaise
1 Cup Kimchi Drained
1 Cup Mayo (Half regular half japanese, optional)
1.5 Tbsp Gochujang

Slaw
1 Cup Green Cabbage Thinly Sliced
1 Large Green Onion Thinly Sliced
1/2 Cup Daikon Radish Thinly Sliced

Gochujang Honey
1/4 Cup Honey
1.5 Tbsp Gochujang (Adjust depending on how hot you want it)

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0:00 Intro
0:22 Pickles
0:51 Kimchi Mayo
1:55 Slaw
2:22 Gochujang Honey
2:40 Batter
3:22 Chicken Thighs
4:21 Frying
5:09 Assembly

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