Ep. 46 | Korean Fried Chicken Donut Sandwich

Ingredients

For the Doughnuts:

• 4 standard-sized doughnuts (2 per sandwich)
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger (Saenggang)
• 1/4 teaspoon ground nutmeg (optional)

For the Korean Fried Chicken:

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon freshly grated garlic
• 1 teaspoon freshly grated ginger
• 1 teaspoon sesame oil
• 1 ½ cups all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 teaspoon salt
• 1/2 teaspoon MSG (optional)
• Vegetable oil for frying

For the Spicy Gochujang Glaze:

• ¼ cup gochujang
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon toasted sesame seeds
• 1 garlic clove, finely minced

For the Kimchi Slaw:

• 1/2 cup kimchi, chopped to medium-fine size
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 1 teaspoon toasted sesame seeds
• 1 scallion, finely chopped
• Salt and pepper to taste

Instructions

Korean Cinnamon Sugar Coating:

1. Prepare the Sugar Mixture: In a small bowl, mix together the sugar, cinnamon, ginger, and nutmeg until well combined.
2. Coat the Doughnuts: Take the top half of each doughnut and roll it in the Korean cinnamon sugar mixture.

Korean Fried Chicken:

1. Marinate Chicken: In a bowl, combine the buttermilk, gochujang, soy sauce, freshly grated garlic, freshly grated ginger, and sesame oil. Add chicken thighs and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. Dredge Chicken: In a shallow dish, mix together flour, cornstarch, baking powder, gochugaru, salt, and MSG (if using). Dredge the marinated chicken thoroughly in this mixture.

3. Double Fry Chicken: Heat oil in a heavy-bottomed pot or Dutch oven to 325°F. Fry the chicken in batches for about 4-5 minutes total, turning occasionally to ensure even cooking, until golden brown and cooked through. Let the chicken rest on a wire rack, then increase the oil temperature to 350°F and fry again for 1-2 minutes to achieve maximum crispiness. Drain on a wire rack.

Spicy Gochujang Glaze:

1. Prepare Glaze: In a small saucepan, combine gochujang, honey, soy sauce, sesame oil, rice vinegar, garlic, and toasted sesame seeds. Simmer until the glaze thickens slightly, about 3-5 minutes. Keep warm.

Kimchi Slaw:

1. Prepare the Slaw: In a large bowl, mix the chopped kimchi, shredded cabbage, mayonnaise, rice vinegar, honey, toasted sesame seeds, and scallion. Season with salt and pepper to taste.

2. Chill: Let the slaw sit in the refrigerator for at least 15 minutes before assembling to allow the flavors to meld.

Assembly:

1. Assemble the Sandwich: Place one doughnut (without the cinnamon sugar) on the plate. Add a layer of kimchi slaw, then place a piece of fried chicken on top, drizzling with extra spicy gochujang glaze if desired. Top with the cinnamon-sugar-coated doughnut half.

2. Serve Immediately: Serve the sandwich while the chicken is still hot and crispy, with extra glaze or slaw on the side if desired.