KOREAN CHICKEN SANDWICH RECIPES

Steps:

• Place Korean Fried Chicken on each Martin’s Big Marty Roll.  Top with avocado, kimchi slaw, and gochujang aioli.  Devour!
• Combine buttermilk, egg, 2 teaspoons of salt, sugar, and garlic powder in a medium bowl or ziploc bag.  Add chicken and submerge in buttermilk mixture.  Marinate in refrigerator for 2-4 hours.
• Combine flour, cornstarch, cornmeal, and remaining 1 teaspoon of salt in a bowl or plate.  Dredge chicken in flour mixture, making sure each piece of chicken is well coated in the mixture (use your hands to pat the flour mixture onto the surface of the chicken if needed).  Let chicken rest on a wire rack for about 10 minutes before frying.
• Meanwhile, heat oil in a heavy bottom skillet or dutch oven to 330°F.  Fry chicken, in batches if necessary (I usually do 2 at a time in my dutch oven), until well browned on each side and chicken is just cooked through.  Place fried chicken on another wire rack to cool slightly, then rub Korean Chili Paste all over both sides of fried chicken.
• Combine all ingredients in a small mixing bowl and allow to rest for at least 60 minutes at room temperature before using.
• Combine all ingredients in a medium mixing bowl and let rest at least 15 minutes before serving.  Can be made hours ahead of time and refrigerated.
• Combine all ingredients in a small bowl and allow flavors to meld for at least 30 minutes before serving.  Can be refrigerated for up to a week.

Steps:

• For the chicken, combine the marinade ingredients in a bag: soy, chili paste, lime, sesame oil, garlic, ginger, coriander and pepper
• Add chicken to bag and marinate overnight or several hours
• For the slaw, whisk up mayo or Fabanaise, chili paste, sugar or honey, ginger, garlic, sesame oil and scallions, add cabbage and kimchi and a splash of brine, toss and chill until ready to serve
• (Slaw can be made a day ahead
• ) For the barbecue sauce, add oil to a skillet over medium heat, stir garlic and ginger 1 minute, add soy sauce and dissolve the sugar into the pan, add rice wine vinegar, honey, cornstarch and sesame oil to thicken
• Add chili paste to taste
• To prepare chicken, heat frying oil to 350°F in deep skillet or tabletop fryer
• Arrange dishes for breading in 3 shallow dishes: half the flour, buttermilk, remaining flour
• Season the flour with salt and pepper
• Working with a couple of pieces of chicken at a time, drain off excess marinade and coat chicken in flour, buttermilk and flour
• Fry chicken to deep golden and crispy, 6-7 minutes
• Drain on wire rack
• Place chicken on buns and top with barbecue sauce and slaw