Gluten Free Crispy Korean Fried Chicken Sandwich
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken thighs (about 6 oz each)
- 1 cup buttermilk
- 1 tsp kosher salt
- ½ tsp black pepper
For the dredge
- 1 cup rice flour
- ½ cup tapioca starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- ½ tsp kosher salt
For frying
- 4 cups neutral oil (such as canola or vegetable oil), for frying
For the glaze
- 3 tbsp gochujang
- 2 tbsp tamari
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 1 clove garlic, grated
For the quick pickles
- 1 english cucumber, thinly sliced
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- ½ tsp kosher salt
For the slaw
- 2 cups shredded green cabbage
- ¼ cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- ¼ tsp kosher salt
For serving
- 4 gluten free hamburger buns, toasted
- 2 tbsp mayonnaise
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
Combine the buttermilk, 1 tsp kosher salt, and black pepper in a large bowl. Add the chicken thighs, turn to coat, and let them soak at room temperature for 30 minutes.
- 2
While the chicken soaks, make the quick pickles: stir together the rice vinegar (3 tbsp), sugar (1 tbsp), and salt (1/2 tsp) in a small bowl until dissolved, then add the cucumber slices. Set aside at room temperature for at least 20 minutes, stirring once or twice.
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