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Close-up of crispy fried chicken coated in glossy dark reddish-brown Korean BBQ sauce with sesame seeds. (Korean BBQ Chicken Sandwich)

Korean BBQ Chicken Sandwich: The Ultimate Crispy and Glossy Recipe

This Korean BBQ Chicken Sandwich features thick, extra-crispy fried chicken breast drenched in a heavy, glossy dark-red sauce. Topped with creamy coleslaw on a toasted potato bun, it is the ultimate sweet, spicy, and crunchy fusion meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Korean-American Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Crispy Chicken
  • 2 large chicken breasts sliced into 4 filets and pounded thin
  • 1 cup (240ml) buttermilk for brining
  • 1.5 cups (180g) all-purpose flour
  • 0.5 cup (60g) cornstarch the secret to the crunch
  • 1 quart (950ml) vegetable oil for frying
The Glossy Korean BBQ Sauce
  • 1/3 cup (80ml) Gochujang Korean chili paste
  • 3 tbsp (45g) brown sugar
  • 2 tbsp (30ml) soy sauce
  • 1 tbsp (15ml) honey for extra gloss
  • 1 tsp (5g) fresh ginger grated
Assembly & Garnish
  • 4 units potato buns toasted with butter
  • 2 cups (150g) green cabbage shredded
  • 0.5 cup (50g) carrots julienned
  • 1 tbsp (9g) white sesame seeds
  • 2 stalks green scallions finely chopped

Equipment

  • 1 Cast Iron Skillet or Dutch Oven For frying
  • 1 Small saucepan For the BBQ glaze
  • 1 Meat Thermometer To ensure 165°F internal temp

Method
 

Prepare the Chicken
  1. Place chicken breasts in buttermilk for at least 30 minutes in the refrigerator.
  2. Whisk flour and cornstarch. Dredge chicken in flour, dip back in buttermilk, and dredge again for a thick crust.
Fry and Glaze
  1. Heat oil to 350°F (175°C). Fry chicken for 5-6 minutes per side until deep golden-brown and 165°F (74°C) internally.
  2. Whisk sauce ingredients in a pan over medium heat until bubbly, thick, and glossy.
  3. Toss fried chicken in the warm sauce until heavily coated and dark reddish-brown.
Assemble
  1. Place sauced chicken on toasted potato buns. Garnish with sesame seeds and scallions.
  2. Add a large mound of coleslaw and the top bun. Serve immediately.

Notes

Use cornstarch in the dredge to ensure the chicken stays crispy even after saucing.
Toast the buns with butter to create a moisture barrier against the glossy glaze.