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Ingredients
- 4 boneless skinless chicken thighs
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- Vegetable oil for frying
- 4 sesame brioche buns
- 2 tablespoons mayonnaise
- 3 tablespoons gochujang paste
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cups napa cabbage, thinly sliced
- 1 large carrot, julienned
- 1/4 cup rice vinegar for pickling
- 2 tablespoons sugar
- 1 teaspoon salt for pickling
- 2 green onions, sliced thin
- 1 tablespoon sesame seeds
Before you start
Equipment You'll Need
- Meat mallet
- Large mixing bowls
- Whisk
- Heavy pot or deep fryer
- Candy thermometer
- Tongs
- Pastry brush
- Large skillet
Safety Tips & Important Notes
Follow these for best results and safety.
- Use a thermometer to maintain oil temperature at 350°F for even cooking
- Don't overcrowd the pot when frying - cook chicken in batches if necessary
- Adjust gochujang amount to taste preference for spice level
- Press flour coating firmly onto chicken for maximum crispiness
Instructions
-
Pound chicken thighs to even 1/2-inch thickness and marinate in buttermilk for 30 minutes.
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Make pickled slaw by combining cabbage and carrot in a bowl, then toss with rice vinegar, sugar, and salt until vegetables are coated.
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Let slaw sit for 20 minutes, then drain excess liquid and stir in green onions.
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Mix gochujang glaze by whisking together gochujang, honey, rice vinegar, soy sauce, and sesame oil in a small bowl.
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Combine flour, cornstarch, garlic powder, onion powder, salt, black pepper, and cayenne in a large bowl.
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Heat oil to 350°F in a heavy pot or deep fryer.
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Remove chicken from buttermilk and dredge each piece thoroughly in seasoned flour mixture, pressing to adhere.
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Fry chicken pieces for 6-8 minutes until golden brown and internal temperature reaches 165°F.
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Immediately brush hot fried chicken with gochujang glaze on both sides.
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Toast brioche buns cut-side down in a dry skillet until golden.
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Spread mayonnaise on bottom bun, add glazed chicken, top with pickled slaw and sesame seeds.
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Crown with top bun and serve immediately.
Chef's notes
Pickled slaw can be made up to 2 days ahead and stored in refrigerator
Serve immediately after assembly to prevent bun from getting soggy
Leftover gochujang glaze keeps in refrigerator for up to 1 week
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