Korean (buttermilk) fried chicken sandwiches recipe | josh iza.ac

Ingredients

• 4 skinless boneless chicken thighs
• 4 brioche buns
• Potato starch
• Oil (canola or peanut)
• 250ml buttermilk
• 1 inch ginger (grated)
• 4 garlic cloves (grated)
• 2 spring onions (diced)
• 1 tbsp brown sugar
• 1 tsp white pepper
• 1 tbsp salt
• 2 tbsp soy sauce
• 1 tbsp sake or korean rice wine
• 2 tbsp gochujang
• 1/2 cabbage (thinly sliced)
• 90g Kewpie mayo
• 2 spring onions (finely diced)
• 1 tbsp rice vinegar (or 1 lemon, juiced)
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 85g gochujang
• 45g ketchup
• 35g mirin
• 25g dark soy sauce
• 45g honey
• 15g light brown sugar
• 20g rice vinegar
• 4 cloves garlic (finely grated)