Korean BBQ Korean Fried Chicken Bun

Chef Christian Gill

Servings

2

Prep Time

25 minutes

Cook Time

30 minutes

Cuisine

Korean

Category

Chef Christian Gill

Crispy Korean BBQ fried chicken dunked in a sticky, garlicky gochujang glaze, buried under cold crunch slaw and shaved Parmesan that melts on contact. Sweet, spicy, crunchy, saucy—this isn’t a sandwich, it’s a full-volume experience on a sesame bun. Inspired by Chef Jae Lee's Chicken Bun at his restaurant Nowon in NYC.


Korean BBQ Korean Fried Chicken Bun

Ingredients

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    • 2 boneless skinless chicken thighs

    • 2 tbsp Korean BBQ seasoning (for batter)

    • 3 tbsp Korean BBQ seasoning (for sauce)

    • 3 eggs

    • 2/3 cup potato starch

    • 1/4 cup all-purpose flour

    • 1/2 tsp baking soda

    • Vegetable oil, for frying (about 2 quarts)

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    • 1/3 cup ketchup

    • 1/2 cup rice syrup

    • 3 tbsp apple cider vinegar

    • 1/8 cup gochujang

    • 1/8 cup fresh minced garlic

    • 1/8 cup vegetable oil

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    • 1 cup shaved red cabbage

    • 1 cup shaved green cabbage

    • 1/3 cup Kewpie mayo

    • 1/8 cup rice vinegar

    • 1 tsp white pepper

    • 2 tsp kosher salt

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    • 2 sesame seed buns

    • Aged Parmesan, shaved aggressively

    • 8–10 pickled jalapeños

    Directions

    1. Heat 2 quarts of vegetable oil in a Dutch oven to 350°F.

    2. In a large bowl, whisk eggs, potato starch, flour, baking soda, and 2 tbsp Korean BBQ seasoning until thick and smooth.

    3. Add chicken thighs and mix by hand until fully coated in the batter.

    4. Carefully fry chicken for 5–6 minutes, flipping once halfway, until lightly golden. Remove and rest on a rack or paper towels.

    5. In a bowl, whisk Kewpie mayo, rice vinegar, white pepper, and kosher salt. Fold in both cabbages and set aside.

    6. In a saucepan, heat 1/8 cup vegetable oil until shimmering. Add garlic and sauté just until fragrant.

    7. Whisk in ketchup, rice syrup, apple cider vinegar, gochujang, and 3 tbsp Korean BBQ seasoning. Bring to a boil, then reduce and simmer 2–3 minutes until glossy and thick.

    8. Return chicken to the fryer at 350°F for 3–5 minutes until deeply golden and audibly crunchy.

    9. Toss hot chicken in the sauce until fully lacquered.

    10. Build the sandwich: bottom bun, sauced chicken, an irresponsible amount of Parmesan, jalapeños, and a heavy scoop of slaw. Crown with top bun.
    Recipe Products
    Blend

    Korean BBQ Seasoning

    Key Ingredients

    Gochugaru Korean Chili Flake, Sesame Seed, Sesame Seed, Tamari Soy Granules, Maple Sugar