Name: Gochujang-Glazed Fried Chicken Sandwich Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean-American
Ingredients: 3 boneless skinless chicken breasts (about 1.5 lbs); 1 cup all-purpose flour; 2 large eggs; 2 cups panko bread crumbs; Garlic powder (to taste, for mixing with panko); Oil for frying (vegetable or canola oil recommended); 4 tbsp gochujang; 2 tbsp honey; 2 tbsp low-sodium soy sauce; Toasted sandwich buns; Optional toppings such as lettuce, pickles

Description

A crispy and flavorful Gochujang-Glazed Fried Chicken Sandwich featuring tender fried chicken breasts coated in crunchy panko, glazed with a sweet and spicy gochujang sauce, perfect for a savory sandwich experience.

Ingredients

Scale

Chicken and Breading

3 boneless skinless chicken breasts (about 1.5 lbs)
1 cup all-purpose flour
2 large eggs
2 cups panko bread crumbs
Garlic powder (to taste, for mixing with panko)
Oil for frying (vegetable or canola oil recommended)

Gochujang Glaze

4 tbsp gochujang
2 tbsp honey
2 tbsp low-sodium soy sauce

Additional

Toasted sandwich buns
Optional toppings such as lettuce, pickles

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Instructions

Prepare Chicken: Flatten the chicken breasts slightly with a meat mallet or rolling pin to ensure even cooking thickness.
Set Up Breading Station: Arrange three bowls – one with seasoned all-purpose flour, another with beaten eggs, and the third with panko breadcrumbs mixed with garlic powder.
Bread Chicken: Dredge each chicken breast in the flour, dip into the beaten eggs, then coat thoroughly with the panko mixture.
Fry Chicken: Heat oil in a skillet over medium-high heat. Fry each breaded chicken breast until golden brown and cooked through, about 4-5 minutes per side.
Make Gochujang Glaze: In a small saucepan over medium heat, whisk together gochujang, honey, and soy sauce until the mixture thickens slightly, about 5 minutes.
Glaze Chicken: Toss the hot fried chicken breasts gently in the glaze to coat evenly.
Assemble Sandwich: Place glazed chicken on toasted buns and add desired toppings such as lettuce and pickles. Serve immediately.

Notes

You can use a meat thermometer to check the chicken’s internal temperature; it should reach 165°F (74°C) for safe consumption.
Adjust the amount of gochujang in the glaze to control the spice level.
To keep the chicken crispy, fry in batches to avoid overcrowding the pan.
Use low-sodium soy sauce to control saltiness in the glaze.
Optional toppings like sliced cucumbers or spicy mayo add great texture and flavor.