Crispy Kimchi Spiced Chicken Sandwich
Ultra-crispy kimchi-spiced chicken sandwich with quick kimchi mayo. Marinate in pickle brine, fry to brown, finish in oven to 165F.
Ultra crispy-crunchy sandwich with tangy, spicy Kimchi flavors dancing on your palate. Kimchi spiked mayo has all the flavors you crave without the prep.
Yield: 4 sandwiches
- Marinate chicken thighs 1 to 4 hours in dill pickle brine for flavor and tenderizing.
- Add a bit of brine to the flour mix and press it onto the egg-dipped chicken to make a crunchy, craggy crust.
- Fry to brown at 350F, finish in a 400F oven until the internal temp hits 165F. Toast buns and spread kimchi mayo to serve.
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Preparation Instructions:
1. Preheat oven to 400F. Line a sheet pan with parchment.
2. Marinate thighs in pickle brine for at least 1 hour and up to 4 hours.
3. Whisk together flour baking powder, salt, and Kimchi Seasoning.
4. Add 3 tablespoons of brine to flour mixture and stir together. Lumps will form and that will create crunchy, craggy-nuggets on the chicken.
5. Whisk eggs until foamy. Dip chicken in eggs and then in flour mixture. Press flour mixture onto chicken.
6. Heat oil to 350F. Add chicken pieces and cook until medium brown. Turn and cook other side. When browned, transfer chicken to lined sheet pan. Roast until cooked through (internal temperature of 165F.)
7. Toast bun in hot pan with a little olive oil. Generously schmear with kimchi-spiced mayo and build your sammie!
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Frequently Asked Questions
What is Kimchi Seasoning and can I substitute it?
Kimchi Seasoning is a blend that often has gochugaru, garlic, and umami notes. If you do not have it, use 1 tablespoon gochugaru or regular chili flakes plus 1 teaspoon garlic powder, 1 teaspoon sugar, and a pinch of salt. Add a little toasted sesame or a splash of fish sauce for extra depth.
Can I use chicken breasts instead of thighs?
Yes. Use boneless skinless breasts pounded to even thickness so they cook evenly. Watch cook time closely and pull them at 165F internal. Thighs will stay juicier, but breasts will work with careful cooking.
Do I have to marinate the chicken in pickle brine?
Marinating in pickle brine adds tang and helps tenderize the meat, but you can swap in buttermilk or a 1:1 mix of milk and a tablespoon of vinegar. If you want the pickle flavor without brine, drizzle some pickle juice into the flour mix or use quick-pickled cucumbers on the sandwich.
How do I keep the coating ultra-crispy?
Key steps: add a few tablespoons of brine to the flour so it forms sticky lumps, press the flour onto the chicken, fry in oil at 350F without crowding, then finish on a rack in a hot oven. Using a bit of baking powder in the flour helps extra crispness. Rest fried pieces on a wire rack, not paper.
Can I bake the chicken instead of frying?
Yes. Bake on a wire rack at 425F after coating and spraying lightly with oil. It will be less craggy than frying but still tasty. Flip once and bake until the internal temp reaches 165F.
Is the brine safe to use in the flour mix?
If you soak raw chicken in the brine, do not reuse that same brine in uncooked coatings unless you boiled it first. A safer approach is to reserve a small amount of pickle brine before adding the raw chicken and use that for the flour. Or use fresh pickle juice or water for the flour mix.
How should I store and reheat leftovers?
Keep chicken in an airtight container in the fridge for up to 3 to 4 days. Re-crisp in a preheated oven or air fryer at 375F for 5 to 8 minutes until hot. Avoid microwaving if you want to preserve crunch.
What is Kimchi Seasoning and can I substitute it?
Kimchi Seasoning is a blend that often has gochugaru, garlic, and umami notes. If you do not have it, use 1 tablespoon gochugaru or regular chili flakes plus 1 teaspoon garlic powder, 1 teaspoon sugar, and a pinch of salt. Add a little toasted sesame or a splash of fish sauce for extra depth.
Can I use chicken breasts instead of thighs?
Yes. Use boneless skinless breasts pounded to even thickness so they cook evenly. Watch cook time closely and pull them at 165F internal. Thighs will stay juicier, but breasts will work with careful cooking.
Do I have to marinate the chicken in pickle brine?
Marinating in pickle brine adds tang and helps tenderize the meat, but you can swap in buttermilk or a 1:1 mix of milk and a tablespoon of vinegar. If you want the pickle flavor without brine, drizzle some pickle juice into the flour mix or use quick-pickled cucumbers on the sandwich.
How do I keep the coating ultra-crispy?
Key steps: add a few tablespoons of brine to the flour so it forms sticky lumps, press the flour onto the chicken, fry in oil at 350F without crowding, then finish on a rack in a hot oven. Using a bit of baking powder in the flour helps extra crispness. Rest fried pieces on a wire rack, not paper.
Can I bake the chicken instead of frying?
Yes. Bake on a wire rack at 425F after coating and spraying lightly with oil. It will be less craggy than frying but still tasty. Flip once and bake until the internal temp reaches 165F.
Is the brine safe to use in the flour mix?
If you soak raw chicken in the brine, do not reuse that same brine in uncooked coatings unless you boiled it first. A safer approach is to reserve a small amount of pickle brine before adding the raw chicken and use that for the flour. Or use fresh pickle juice or water for the flour mix.
How should I store and reheat leftovers?
Keep chicken in an airtight container in the fridge for up to 3 to 4 days. Re-crisp in a preheated oven or air fryer at 375F for 5 to 8 minutes until hot. Avoid microwaving if you want to preserve crunch.
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