Tempura Fried Chicken Sandwich Recipe
Gochujang sauce, pickled cucumbers, cole slaw, served on a Brioche bun, crispy shoestring fries
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Ingredients
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Tempura Fried Chicken Sandwich
Method
Preparation Steps
Marinate the Chicken
In a bowl, season the chicken thighs with salt and black pepper to taste. Let them marinate for at least 30 minutes.
Prepare the Gochujang Sauce
In a separate bowl, mix the gochujang and mayonnaise until well combined. Set aside.
Pickle the Cucumbers
In a small bowl, combine sliced cucumbers, rice vinegar, and sugar. Mix well and let it sit for 15 minutes to pickle.
Make the Cole Slaw
In a large bowl, combine shredded cabbage and grated carrots. Toss them together and set aside.
Prepare the Tempura Batter
In a bowl, combine the tempura batter mix with cold water according to package instructions. Stir until smooth.
Fry the Chicken
Heat vegetable oil in a deep pan or fryer to 180°C (350°F). Dip each marinated chicken thigh in the tempura batter and carefully place it in the hot oil. Fry until golden brown and cooked through, about 5-7 minutes. Remove and drain on paper towels.
Prepare the Shoestring Fries
While frying the chicken, rinse the sliced potatoes in cold water to remove excess starch. Pat dry and fry in batches in the same oil until crispy and golden, about 3-4 minutes. Season with salt to taste.
Assemble the Sandwich
To assemble, spread a generous amount of gochujang sauce on the bottom half of each brioche bun. Add a piece of fried chicken, followed by a handful of cole slaw, pickled cucumbers, and top with the other half of the bun.