Macro-Friendly Korean Fried Chicken Sandwich

30 mins
Serves 1
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Directions

  1. 1Halve a 12oz chicken breast and season each side with salt and garlic powder.
  2. 2Halve a 12oz chicken breast and season each side with salt and garlic powder.
  3. 3Halve a 12oz chicken breast and season each side with salt and garlic powder.
  4. 4Prepare breading stations: flour, 100g egg whites mixed with 1 tablespoon gochujang, and crushed corn flakes.
  5. 5Prepare breading stations: flour, 100g egg whites mixed with 1 tablespoon gochujang, and crushed corn flakes.
  6. 6Prepare breading stations: flour, 100g egg whites mixed with 1 tablespoon gochujang, and crushed corn flakes.
  7. 7Bread the chicken by passing it through each station.
  8. 8Bread the chicken by passing it through each station.
  9. 9Bread the chicken by passing it through each station.
  10. 10Air fry the chicken at 375 for 12-15 minutes.
  11. 11Air fry the chicken at 375 for 12-15 minutes.
  12. 12Air fry the chicken at 375 for 12-15 minutes.
  13. 13Prepare the gochujang glaze by mixing 1.5 tablespoons gochujang, 1.5 tablespoons low sodium soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tablespoon honey, 1 tablespoon zero cal brown sugar, 1 tablespoon sriracha, and 1/4 tsp garlic powder in a pan over low heat.
  14. 14Prepare the gochujang glaze by mixing 1.5 tablespoons gochujang, 1.5 tablespoons low sodium soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tablespoon honey, 1 tablespoon zero cal brown sugar, 1 tablespoon sriracha, and 1/4 tsp garlic powder in a pan over low heat.
  15. 15Prepare the gochujang glaze by mixing 1.5 tablespoons gochujang, 1.5 tablespoons low sodium soy sauce, 2 tsp rice wine vinegar, 1 tsp sesame oil, 1 tablespoon honey, 1 tablespoon zero cal brown sugar, 1 tablespoon sriracha, and 1/4 tsp garlic powder in a pan over low heat.
  16. 16Make the kimchi slaw by chopping 80g kimchi and 80g green onions and mixing with 20g light mayo, 1/2 teaspoon kosher salt, and 1 tablespoon rice wine vinegar.
  17. 17Make the kimchi slaw by chopping 80g kimchi and 80g green onions and mixing with 20g light mayo, 1/2 teaspoon kosher salt, and 1 tablespoon rice wine vinegar.
  18. 18Make the kimchi slaw by chopping 80g kimchi and 80g green onions and mixing with 20g light mayo, 1/2 teaspoon kosher salt, and 1 tablespoon rice wine vinegar.
  19. 19Once the chicken is cooked, brush it with the gochujang glaze.
  20. 20Once the chicken is cooked, brush it with the gochujang glaze.
  21. 21Once the chicken is cooked, brush it with the gochujang glaze.
  22. 22Assemble the sandwich with the kimchi slaw and the glazed chicken on toasted brioche buns.
  23. 23Assemble the sandwich with the kimchi slaw and the glazed chicken on toasted brioche buns.
  24. 24Assemble the sandwich with the kimchi slaw and the glazed chicken on toasted brioche buns.

Ingredients

  • 12 oz chicken breast
  • 12 oz chicken breast
  • 12 oz chicken breast
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 5 g flour
  • 5 g flour
  • 5 g flour
  • 100 g egg whites
  • 100 g egg whites
  • 100 g egg whites
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 1 tablespoon gochujang
  • 15 g crushed corn flakes
  • 15 g crushed corn flakes
  • 15 g crushed corn flakes
  • 1.5 tablespoons gochujang
  • 1.5 tablespoons gochujang
  • 1.5 tablespoons gochujang
  • 1.5 tablespoons low sodium soy sauce
  • 1.5 tablespoons low sodium soy sauce
  • 1.5 tablespoons low sodium soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon honey
  • 1 tablespoon zero cal brown sugar
  • 1 tablespoon zero cal brown sugar
  • 1 tablespoon zero cal brown sugar
  • 1 tablespoon sriracha
  • 1 tablespoon sriracha
  • 1 tablespoon sriracha
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 0.25 tsp garlic powder
  • 80 g kimchi
  • 80 g kimchi
  • 80 g kimchi
  • 80 g green onions
  • 80 g green onions
  • 80 g green onions
  • 20 g light mayo
  • 20 g light mayo
  • 20 g light mayo
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon rice wine vinegar
  • 2 brioche buns
  • 2 brioche buns
  • 2 brioche buns

Equipment

knifeair fryerfrying panbowlcutting board
Macro-Friendly Korean Fried Chicken Sandwich | Clip Recipe