Korean Fried Chicken Sliders
Korean Fried Chicken Sliders
Ingredients
For the Chicken & Marinade
- 6 boneless, skinless chicken thighs
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon gochujang, optional
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon coarse salt, or to taste
For the Dredge
- 1 cup cornstarch
- 1 1/2 cups all-purpose flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon coarse salt
For the Korean Sauce
- 2 tablespoons gochujang paste
- 1/4 cup honey
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 2 teaspoons rice vinegar, or mirin
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Cabbage Slaw
- 1/4 cabbage head, thinly sliced
- 1/2 English cucumber, sliced
- 1 pinch salt
- 1/3 cup mayonnaise
- 1 squeeze lemon juice
For Serving
- 16 brioche slider buns
- 2 teaspoons sesame seeds, for garnish
- 4 cups frying oil, as needed
Instructions
- 1
Trim any excess fat from the chicken thighs. Cut the chicken thighs into smaller, slider-appropriate pieces. Place the cut chicken pieces into a large bowl.
⏱️ 5 min
- 2
To the chicken, add the buttermilk, egg, gochujang (if using), 2 teaspoons onion powder, 2 teaspoons garlic powder, black pepper, and coarse salt. Mix all ingredients thoroughly until the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or preferably overnight.
⏱️ 5 min
- 3
In a separate shallow bowl, combine the cornstarch, all-purpose flour, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, and 1 teaspoon coarse salt. Whisk the dry ingredients together until well combined.
⏱️ 5 min
- 4
Heat frying oil in a deep pot or Dutch oven to 350°F. While the oil heats, take the marinated chicken pieces and individually coat them thoroughly in the dry dredge mixture, ensuring each piece is well-covered. Press the chicken into the dredge to help the coating adhere. Place the dredged chicken pieces on a wire rack or plate, ready for frying.
⏱️ 10 min•🌡️ 350
- 5
Working in batches to avoid overcrowding, carefully place the dredged chicken pieces into the hot oil. Fry the chicken pieces at 350°F for 2 minutes. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest.
⏱️ 5 min•🌡️ 350
- 6
Increase the oil temperature to 375°F. Once the oil is at temperature, fry the chicken pieces again for 2 minutes and 30 seconds, or until they are golden brown and crispy. Remove the chicken from the oil and place it on a wire rack to drain excess oil. Immediately after the second fry, sprinkle with a pinch of salt.
⏱️ 5 min•🌡️ 375
- 7
While the chicken is frying, prepare the Korean sauce. In a small saucepan, combine the gochujang paste, honey, ketchup, minced garlic, rice vinegar (or mirin), soy sauce, and sesame oil. Heat the sauce over medium heat, stirring continuously, until it thickens and comes to a gentle simmer. This should take about 3-5 minutes.
⏱️ 5 min
- 8
Add the freshly fried chicken pieces to the saucepan with the prepared sauce. Toss the chicken thoroughly to ensure each piece is evenly coated with the Korean sauce.
⏱️ 2 min
- 9
In a medium bowl, combine the thinly sliced cabbage, sliced English cucumber, a pinch of salt, mayonnaise, and a squeeze of lemon juice. Mix all ingredients well until combined.
⏱️ 5 min
- 10
To assemble the sliders, take a brioche slider bun and spread a generous amount of the prepared cabbage slaw on the bottom half. Place a piece of the sauced Korean fried chicken on top of the slaw. Garnish with sesame seeds. Top with the other half of the brioche bun. Repeat this process to assemble all 16 sliders.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken Sliders
For the Chicken & Marinade
- 6 boneless, skinless chicken thighs
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon gochujang, optional
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon coarse salt, or to taste
For the Dredge
- 1 cup cornstarch
- 1 1/2 cups all-purpose flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 teaspoon coarse salt
For the Korean Sauce
- 2 tablespoons gochujang paste
- 1/4 cup honey
- 2 tablespoons ketchup
- 3 cloves garlic, minced
- 2 teaspoons rice vinegar, or mirin
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
For the Cabbage Slaw
- 1/4 cabbage head, thinly sliced
- 1/2 English cucumber, sliced
- 1 pinch salt
- 1/3 cup mayonnaise
- 1 squeeze lemon juice
For Serving
- 16 brioche slider buns
- 2 teaspoons sesame seeds, for garnish
- 4 cups frying oil, as needed
Instructions
- 1
Trim any excess fat from the chicken thighs. Cut the chicken thighs into smaller, slider-appropriate pieces. Place the cut chicken pieces into a large bowl.
⏱️ 5 min - 2
To the chicken, add the buttermilk, egg, gochujang (if using), 2 teaspoons onion powder, 2 teaspoons garlic powder, black pepper, and coarse salt. Mix all ingredients thoroughly until the chicken is well-coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours, or preferably overnight.
⏱️ 5 min - 3
In a separate shallow bowl, combine the cornstarch, all-purpose flour, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, and 1 teaspoon coarse salt. Whisk the dry ingredients together until well combined.
⏱️ 5 min - 4
Heat frying oil in a deep pot or Dutch oven to 350°F. While the oil heats, take the marinated chicken pieces and individually coat them thoroughly in the dry dredge mixture, ensuring each piece is well-covered. Press the chicken into the dredge to help the coating adhere. Place the dredged chicken pieces on a wire rack or plate, ready for frying.
⏱️ 10 min•🌡️ 350 - 5
Working in batches to avoid overcrowding, carefully place the dredged chicken pieces into the hot oil. Fry the chicken pieces at 350°F for 2 minutes. Remove the chicken from the oil and place it on a wire rack set over a baking sheet to rest.
⏱️ 5 min•🌡️ 350 - 6
Increase the oil temperature to 375°F. Once the oil is at temperature, fry the chicken pieces again for 2 minutes and 30 seconds, or until they are golden brown and crispy. Remove the chicken from the oil and place it on a wire rack to drain excess oil. Immediately after the second fry, sprinkle with a pinch of salt.
⏱️ 5 min•🌡️ 375 - 7
While the chicken is frying, prepare the Korean sauce. In a small saucepan, combine the gochujang paste, honey, ketchup, minced garlic, rice vinegar (or mirin), soy sauce, and sesame oil. Heat the sauce over medium heat, stirring continuously, until it thickens and comes to a gentle simmer. This should take about 3-5 minutes.
⏱️ 5 min - 8
Add the freshly fried chicken pieces to the saucepan with the prepared sauce. Toss the chicken thoroughly to ensure each piece is evenly coated with the Korean sauce.
⏱️ 2 min - 9
In a medium bowl, combine the thinly sliced cabbage, sliced English cucumber, a pinch of salt, mayonnaise, and a squeeze of lemon juice. Mix all ingredients well until combined.
⏱️ 5 min - 10
To assemble the sliders, take a brioche slider bun and spread a generous amount of the prepared cabbage slaw on the bottom half. Place a piece of the sauced Korean fried chicken on top of the slaw. Garnish with sesame seeds. Top with the other half of the brioche bun. Repeat this process to assemble all 16 sliders.
⏱️ 8 min