Korean Fried Chicken Poboy
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If you’re kind enough to be a steady reader of our blog/Instagram, you have already heard me say AD NAUSEUM that I love sandwiches. If I get to heaven and there are no sandwiches, I’ll probably 180 my way out of there. But I have decided, rather than carry on and on about my love (borderline obsession) of sandwiches, I’ll just try to whittle this pencil down to the point.
Although fried chicken in a soy/vinegar sauce has been around for hundreds of years in South Korea, the modern version became popular in South Korea in the 1960s. It would then make the jump across the Pacific in the late 70s. At its most basic, Korean Fried Chicken is crispy chicken tossed in a spicy sauce usually made with goguang paste. But because I’m a very ill prepared person, I used Chili Garlic Sauce instead. I know, I know. Not the same. But hey, I loved the results.
Another great thing about this sandwich is it allows me to use another favorite recipe: Kimchi Pickles. They are a great addition to just about anything.
You definitely want to add some greens to this sandwich. We used some beautiful red oak lettuce from our local farmers market but you can use whatever you can find fresh. This has rapidly become one of my favorite sandwiches. I hope you think so too!
Ingredients and Instructions
Sauce
- 1 teaspoon of coconut oil
- 1 – 1″ knob of ginger diced
- 2 cloves of garlic diced
- 1 cup of ketchup
- 1/2 cup of Chili Garlic Sauce
- 1/4 cup of soy sauce
- Splash or two of sesame oil
- 1 tablespoon of brown sugar
Heat coconut oil in a saucepan on medium heat.
Add ginger and garlic. Cook until it is soft and fragrant (about three minutes or so).
Add ketchup, chili garlic sauce, soy sauce, sesame oil, and brown sugar and bring to a simmer. Simmer for about five minutes, then keep warm until the chicken is done.
Fried Chicken
- 1 pound chicken breast tenders
- 3 cups of vegetable oil
Egg Wash
- 1 cup of milk
- 1 egg
Whisk egg and milk in a bowl.
Chicken Dredge
- 2 cups of AP flour
- 1 teaspoon of baking powder
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1 teaspoon of dry ginger
- 1 teaspoon of chili powder
- 1 teaspoon of garlic powder
- 1 teaspoon of Cayenne pepper
Combine all ingredients in a large bowl. Mix very well.
For Sandwich
- 1 loaf of French bread cut to desired sandwich size
- Mayonnaise
- Kimchi Pickles (or regular kimchi)
- Mixed greens
Take chicken tenders one at a time and dip in egg wash, then coat in chicken dredge mixture. Repeat that process for each tender. Then, put battered chicken on a large plate.
Pop the chicken in the fridge while you heat your oil. (I find this helps the batter stick.)
Heat vegetable oil in a large pot on medium heat. When oil is hot, add chicken a few at a time. Be careful not to overcrowd.
Fry chicken until it’s done (about 5-6 minutes or so depending on the size of your chicken). When all chicken is done, place on a paper towel to drain excess grease.
In a large bowl, toss fried chicken in sauce until well coated.
To assemble sandwiches, toast French bread if desired. Spread some mayo on both sides of the bread. Add chicken, kimchi pickles, and greens. Enjoy
