I’m always looking for a way to bring strong, vibrant flavours into a sandwich that holds its own from the first bite to the last. This Korean Fried Chicken sandwich takes its cue from the iconic crispy chicken dishes you might find in Seoul’s bustling street markets. The idea is straightforward: take a beautifully seasoned, crunchy piece of chicken, pair it with a spicy coleslaw, a crisp cucumber salad, and fresh lettuce, then tuck it all inside sturdy bread. The result is a balanced bite that combines richness and brightness, perfect for those who love a bit of kick and a lot of texture.

At the heart of this sandwich is the chicken itself. Rather than a simple fry, I coat it in a spiced batter influenced by Korean flavours, often centred on gochujang—a fermented chilli paste that brings depth, heat, and a subtle sweetness. You can find gochujang in many supermarkets these days, and it’s worth keeping on hand for all kinds of marinades and sauces. Once marinated, the chicken fries up to a crisp, golden finish, sealing in its juices. It’s not just about heat, though. This chicken delivers layers of taste: savoury, lightly sweet, slightly tangy, and definitely aromatic.

To balance the chicken’s richness, I bring in a spicy coleslaw that keeps things fresh. Think shredded cabbage, carrots, and maybe a bit of spring onion, all tossed in a dressing that has a hint of chilli, a touch of acidity from vinegar or lemon juice, and some creaminess—perhaps from mayonnaise or a similar base. The idea is to support the chicken rather than overshadow it, so I aim for a slaw with crunch, tang, and a bit of zing to lift the whole sandwich. It’s bright and colourful, making each bite feel lively.

The cucumber salad helps even further. Thinly sliced cucumber, lightly dressed with rice vinegar, a pinch of sugar, and a little salt, mellows the heat and adds a cooling note. Alongside crisp lettuce leaves, which provide a neutral, crunchy backdrop, the cucumber salad ensures the sandwich never feels too heavy. You’ll find these greens especially welcome if you’re someone who likes bold flavours but still wants a sense of lightness.

As for the bread, I think a sturdy roll or a soft, subtly sweet bun works well. A brioche or potato roll can add a gentle sweetness that complements the spiciness. Toasting the bread lightly on the inside gives it some resilience so it stands up to the moist fillings. This is a sandwich you can pick up confidently, knowing it’s not going to fall apart after the first bite.

This Korean Fried Chicken sandwich suits any occasion that calls for something hearty yet balanced. It can be a weekend treat, a casual weeknight meal, or a fun option for a gathering where you want to show off something a bit different. Once you break down the steps—marinating and frying chicken, mixing up a quick slaw, slicing a cucumber, and layering the ingredients—it all feels quite manageable. You’ll be glad you invested that bit of effort when you sink your teeth into the final product.

Why you’ll love this sandwich:

1. Vibrant, layered flavours: Experience crispy, well-seasoned chicken, spicy slaw, and cooling cucumber in one perfectly balanced bite.
2. Satisfying textures: From the crunchy chicken crust to the crisp lettuce and fresh cucumber, each mouthful has a pleasing contrast.
3. Straightforward approach: The steps may have a few moving parts, but each one is simple. Marinate, fry, toss, slice, and assemble.

Serves: 2

Preparation Time: Approximately 40 minutes
Cooking Time: Approximately 20 minutes