The Korean Fried Chicken Sandwich with Kimchi Slaw is a bright, satisfying sandwich that pairs a crisp, juicy fried chicken with a tangy, crunchy kimchi slaw. It’s a straightforward recipe, designed to feel approachable without skimping on flavor. You’ll taste a balanced mix of savory, spicy, and sour notes in every bite, wrapped up in a soft bun that holds together nicely. This article walks you through the ingredients, steps, and tips so you can recreate it at home with confidence.

Ingredients for this Korean Fried Chicken Sandwich with Kimchi Slaw

Here’s what you’ll need. If you’re missing a item or two, think of it as a pantry-friendly guide—most substitutions work fine.

4 boneless, skinless chicken thighs
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon granulated sugar
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper to taste
1 cup buttermilk
2 cups shredded napa cabbage
1 cup shredded cabbage mix (optional for extra crunch)
1 cup kimchi, chopped
2 tablespoons mayonnaise
1 tablespoon gochujang (Korean chili paste)
1 tablespoon rice vinegar
1 teaspoon sugar
4 brioche buns
Pickles (optional)
Oil for frying (neutral oil like canola or peanut)

Instructions

Let’s break this down step by step, with a friendly pace. You’ll see how the flavors build in layers, just like you’d expect from a good sandwich.

Season and prep: Pat the chicken dry. If you’d like extra tenderness, a quick 20-minute dip in buttermilk with a pinch of salt can be nice, but it’s optional.
Dredge: In a bowl, mix flour, cornstarch, baking powder, sugar, garlic powder, paprika, salt, and pepper. Dredge each chicken piece in this mixture until thoroughly coated. For extra crisp, you can double-dredge—dip again in buttermilk and coat once more with flour.
Fry: Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the coated chicken in batches until golden and cooked through, about 6–8 minutes per side. Use a thermometer to ensure internal temp reaches 165°F (74°C).
Make the slaw: While the chicken rests, whisk together mayonnaise, gochujang, rice vinegar, and sugar. Toss with shredded napa cabbage, optional extra cabbage mix, and chopped kimchi until evenly coated. Adjust with a pinch of salt if needed.
Toast buns: If you like, lightly toast the brioche buns to add a touch of sweetness and structural hold.
Assemble: Spread a tiny amount of gochujang mayo on both bun halves. Layer the crispy chicken, top with a generous helping of kimchi slaw, and add pickles if you’re using them. Cap with the top bun and serve right away.

Pro tip: If you want more heat, mix a little extra gochujang into the mayo. Want it milder? Use less gochujang and add a splash of honey for balance.

Cook and Prep Times

Prep time: 15 minutes
Cook time: 20–25 minutes (depending on batch size)
Total time: about 35–40 minutes

Nutritional information

Approximate values per serving. This will vary with the size of the chicken pieces and how much sauce or slaw you use.

Calories: ~640
Protein: ~38 g
Carbohydrates: ~60 g
Fat: ~26 g

Frequently asked questions

1. Can I bake the chicken instead of frying?

Yes. For a lighter version, bake at 425°F (220°C) on a wire rack set over a sheet pan for 20–25 minutes, flipping once, until the coating is crispy and chicken reaches 165°F. The texture won’t be exactly like frying, but it will still be tasty with the kimchi slaw.

2. What if I don’t like gochujang?

You can swap in a teaspoon of chili paste with lime zest for a milder kick or omit the paste entirely and use a bit of mayonnaise with sesame oil for a gentler, nutty flavor. The slaw will still be bright and crunchy.

3. Can I make this ahead?

The slaw can be prepared a day ahead and kept in the fridge. Fry the chicken fresh for the best texture. If you need to prep ahead, keep the slaw separate from the fried chicken and assemble just before serving.