Ingredients:
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 teaspoons Korean chili flakes (gochugaru)
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and black pepper to taste
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- Vegetable oil for frying
- 4 brioche buns, toasted
- 1/4 cup mayonnaise
- 2 tablespoons gochujang (Korean chili paste)
- 1 cup kimchi, chopped
- 1/4 cup pickled radishes, sliced
Directions:
- In a large bowl, combine the buttermilk, Korean chili flakes, garlic powder, ginger powder, salt, and black pepper. Add the chicken thighs and marinate for at least 1 hour, or overnight in the refrigerator.
- In another bowl, mix together the flour, cornstarch, baking powder, and a pinch of salt.
- Heat the oil in a deep fryer or large pot to 350°F (175°C).
- Remove the chicken from the marinade and dredge each piece in the flour mixture until well coated.
- Fry the chicken for about 7-8 minutes or until golden brown and cooked through.
- In a small bowl, mix the mayonnaise and gochujang.
- Spread the gochujang mayo on the bottom half of each toasted brioche bun. Place a fried chicken thigh on each bun, top with chopped kimchi and sliced pickled radishes, then close the sandwiches with the top halves of the buns.
- Prep Time: 1 hour 15 minutes | Cooking Time: 8 minutes | Total Time: 1 hour 23 minutes
- Kcal: 580 kcal | Servings: 4 servings
