Ingredients
Chicken and Marinade
- 8 small boneless, skinless chicken thighs
- 1 cup pickle juice
Breading
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
Pickled Vegetables
- ½ cup julienned carrots
- ½ cup sliced cucumbers
- ½ cup julienned daikon radish
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 pinch salt
Cilantro Mayo
- ½ cup mayonnaise
- ¼ cup finely minced cilantro
- 1 tablespoon lime juice
- ¼ teaspoon salt
Gochujang Sauce
- ¼ cup gochujang sauce
- ¼ cup olive oil
- 2 tablespoons mayonnaise
- 2 tablespoons honey
Others
- Peanut oil (for frying, about 4 cups or enough for 2 inches depth in pan)
- 4 brioche buns (toasted)
- Cilantro leaves (for garnish)
Instructions
- Marinate Chicken: Place the chicken thighs in a large bowl and pour in the pickle juice. Toss to coat evenly and refrigerate for at least 30 minutes up to 6 hours to tenderize and flavor the chicken.
- Pickle Vegetables: Combine the carrots, daikon, and cucumbers in a medium bowl. In a small saucepan, bring rice vinegar, sugar, and a pinch of salt to a boil. Pour the hot mixture over the veggies and toss to coat. Set aside to pickle while you prepare other ingredients.
- Make Cilantro Mayo: In a bowl, mix mayonnaise, finely minced cilantro, lime juice, and salt. Refrigerate until ready to use, allowing flavors to meld.
- Make Gochujang Sauce: In a small frying pan, combine gochujang, olive oil, mayonnaise, and honey. Heat gently on the stove until blended and warm. Set aside on the stove for the sauce to be ready for brushing.
- Prepare Breading: In a wide bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Add about two tablespoons of the pickle juice from the marinated chicken and mix to form little flour clumps. This helps create extra crispy texture when frying.
- Bread the Chicken: Working one piece at a time, coat each chicken thigh thoroughly with the breading mixture, pressing firmly so it sticks well. To keep hands cleaner, use a fork or tongs if preferred.
- First Fry: Set a wire rack over a baking sheet for draining. Heat peanut oil in a large, high-sided frying pan to 250°F (121°C). Fry chicken thighs in batches for 5 minutes, turning once halfway through. Remove and place on wire rack to drain excess oil.
- Second Fry: Increase oil temperature to 350°F (177°C). Fry the chicken again in batches for 2 minutes or until golden, crispy, and internal temperature reaches 165°F (74°C). Remove and drain on wire rack.
- Apply Gochujang Sauce: Warm the gochujang sauce if needed, then brush each crispy chicken piece generously with the sauce. The sauce may appear oily and separate, but both parts have great flavor so use it all.
- Assemble Sandwiches: Spread cilantro mayo on the toasted bottom halves of brioche buns. Add two pieces of sauced fried chicken, a scoop of pickled vegetables, and fresh cilantro leaves. Top with the bun tops and serve immediately.
Notes
- Marinating chicken in pickle juice adds tenderizing acidity and subtle tang.
- Pickled vegetables add crunch and balance the spicy fried chicken.
- Double frying ensures super crispy chicken while keeping inside juicy.
- Handle coated chicken gently to keep breading intact before frying.
- Use a wire rack to drain fried chicken to keep it crispy and not soggy.
- The gochujang sauce separation is normal; just mix or brush as is for best flavor.
- To keep hands cleaner during breading, use tongs or wear disposable gloves.
- Check the oil temperature carefully for correct frying stages to achieve perfect crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Korean-inspired
