Korean BBQ Fried Chicken Sandwich 

This is my fried chicken sandwich with a creamy crunchy slaw. Everything is covered in lots of Korean bbq sauce and served on buttery brioche. 

The Deets:
This is the ultimate sandwich for those lazy Saturday mornings when you wake up a little late and have one thing on your mind: something crispy, crunchy, and with just the right amount of heat. Enter my fried chicken sandwich, loaded with flavor and texture in every bite.

At the heart of this sandwich is a perfectly fried chicken cutlet, golden and crispy on the outside while juicy and tender inside. It’s topped with a creamy, crunchy slaw that adds a refreshing contrast and a satisfying crunch, bringing all those flavors together in harmony. But the magic doesn’t stop there – everything is generously coated in a rich Korean BBQ sauce from Momofuku. This sauce is sweet, savory, and has that addictive umami depth, making every bite absolutely delicious. With both mild and spicy options, you can tailor it to your taste, but trust me, both are packed with flavor.

And, of course, it all comes together on a buttery brioche bun, soft and pillowy, yet sturdy enough to hold up to all the toppings. This isn’t just a sandwich; it’s a full experience in flavor and texture. Definitely save this recipe to make this weekend or any time you’re craving a sandwich that’s satisfying, flavorful, and just a little indulgent – the kind you’ll want to make again and again. If you liked this, be sure to check out my other recipes here!

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Korean BBQ Fried Chicken Sandwich 

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Ingredients

The chicken cutlets

• ▢ 2 Chicken cutlets, pounded thin
• ▢ Flour
• ▢ Panko breadcrumbs
• ▢ Fry oil of choice
• ▢ Eggs

The Slaw

• ▢ 1/3 cup Romaine, chopped
• ▢ 1 cup Purple cabbage
• ▢ 1 tbsp Kewpie mayo
• ▢ 2 tbsp Korean bbq sauce
• ▢ 1 tbsp Rice wine vinegar
• ▢ 1/2 tbsp Sugar

The rest

• ▢ Brioche bread or milk buns
• ▢ 1 tbsp Kewpie mayo
• ▢ 2 tbsp Korean bbq sauce

Instructions 

• Add your fry ingredients to 3 bowls: flour, eggs and panko. Add everything but the bagel seasoning to the panko breadcrumbs and stir until combined. Starting with the flour, then eggs, then panko, coat chicken slices. Transfer to a plate and repeat with remaining slices of chicken.
• Add fry oil to a large skillet. When oil reaches 350, add chicken. Cook for about 3-4 min per side or until chicken is a deep golden brown. Transfer to a cooling rack.
• Meanwhile make your slaw by combining ingredients in a bowl and mix to combine. Season to taste.
• Combine the rest of the kewpie mayo & Korean BBQ sauce in a bowl. Toast bread and add spread the BBQ mayo to each piece. Add a slice of chicken and a handful of slaw. Slice and enjoy!

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