Serves 1
Directions
- 1Marinate chicken breast with salt, pepper, garlic powder, onion powder, sweet smoked paprika, buttermilk, hot sauce, and pickle juice.
- 2Mix well and set aside for at least 30 minutes to an hour to marinate.
- 3Wash fresh kale and add it to a bowl.
- 4Add thinly sliced red onion and green onion to the kale.
- 5Season the kale and onions with salt, pepper, avocado oil, and lemon juice.
- 6Add red pepper flakes to the kale salad.
- 7Mix the kale salad well and set it aside to marinate.
- 8Prepare quick pickles by adding sliced cucumbers to a container.
- 9Season the cucumbers with McCormick "I'm so hooked" salmon topping seasoning.
- 10Add vinegar and oil to the cucumbers, shake well, and let them sit.
- 11Melt 2 tablespoons of butter in a pan.
- 12Add minced garlic to the melted butter.
- 13Add soy sauce, gochujang paste, honey, lime juice, and white sugar to the pan.
- 14Whisk the sauce ingredients together.
- 15Thicken the sauce with cornstarch.
- 16Season flour with the same seasonings used for the chicken.
- 17Coat the marinated chicken in the seasoned flour.
- 18Deep fry the chicken until golden and crispy.
- 19Slice the St. Pierre brioche buns.
- 20Place the bottom bun on a plate.
- 21Layer the quick pickles on the bottom bun.
- 22Place the fried chicken on top of the pickles.
- 23Pour the prepared sauce over the fried chicken.
- 24Add the kale salad on top of the sauced chicken.
- 25Place a tomato slice on the kale salad.
- 26Top with the other half of the brioche bun to complete the sandwich.
Ingredients
- chicken breast
- salt
- pepper
- garlic powder
- onion powder
- sweet smoked paprika
- buttermilk
- hot sauce
- pickle juice
- kale
- red onion
- green onion
- avocado oil
- lemon juice
- red pepper flakes
- cucumber
- McCormick salmon topping seasoning
- vinegar
- oil
- 2 tablespoons butter
- minced garlic
- soy sauce
- gochujang paste
- honey
- lime juice
- white sugar
- cornstarch
- flour
- St. Pierre brioche buns
- tomato
Equipment
bowltongspanwhiskdeep fryerplate
Tips
- Seasoning the flour for frying with the same seasonings used for the chicken will ensure a consistent flavor profile throughout the dish.
- Respect the bun: avoid squishing it and stack it high to maintain its texture and presentation.
Related recipes
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Korean BBQ Chicken Bowl
Korean · Sauce & Condiment
Sausage in the Crock Pot (Stovetop Version) with Homemade Shells and Cheese
Korean · Sauce & Condiment
Patate glassate alla coreana
Korean · Sauce & Condiment18m
Korean Blueberry Roast Pork Belly
Korean · Sauce & Condiment45m
Steak Bibimbap Bowl
Korean · Sauce & Condiment
Spicy Kimchi Tofu Bowl
Korean · Sauce & Condiment
Kimchi
Korean · Sauce & Condiment
Smoked Beef Rib with Gochujang Barbecue Sauce
Korean · Sauce & Condiment
Gungjung Tteokbokki con papel de arroz
Korean · Sauce & Condiment
Korean Style Chicken Rice Bowl
Korean · Sauce & Condiment
5분컷 파김치 (5-Minute Green Onion Kimchi)
Korean · Sauce & Condiment5m