Kimchi-Brined Fried Chicken Sandwich

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bookmonster

Eat!

subheading: For the Brine:

100ml (½ cup) kimchi juice, drained from 1 jar of kimchi

225ml (1 cup) buttermilk

1 egg

3 medium cloves garlic, smashed

6g (1 ½ teaspoons) kosher salt

15ml (1 tablespoon) soy sauce

35g (about ¼ cup) gochugaru (Korean red chili flakes)

15g (about 2 tablespoons) coarsely ground black pepper

6 boneless, skinless chicken thighs (4 to 6 ounces each)

subheading: For the Kimchi Mayonnaise:

1 cup drained kimchi, roughly chopped

150g (about ⅔ cup) mayonnaise

subheading: For the Sauce:

125ml (½ cup) vegetable or canola oil

2 medium cloves garlic, smashed

35g (about ¼ cup) gochugaru

15g (about 2 tablespoons) coarsely ground black pepper

25g (about 2 tablespoons) gochujang (Korean chili paste)

12g (about 1 tablespoon) honey

10g (about 2 teaspoons) apple cider vinegar

10g (about 2 teaspoons) soy sauce

Water, as needed

subheading: For the Spice Mixture:

15g (about 2 tablespoons) gochugaru

5g (about 2 teaspoons) coarsely ground black pepper

12g (about 1 tablespoon) sugar

15g (about 2 tablespoons) black sesame seeds

10g (about 2 teaspoons) kosher salt

subheading: For the Dredge:

225g (about 1 ½ cups) all-purpose flour

75g (about ½ cup) cornstarch

8g (about 2 teaspoons) baking powder

35g (about ¼ cup) gochugaru

7g (about 1 tablespoon) coarsely ground black pepper

35g (about ¼ cup) black sesame seeds

15g (about 2 tablespoons) garlic powder

6g (about 1 ½ teaspoons) kosher salt

subheading: To Cook and Serve:

2L (2 quarts) peanut oil

6 soft buns, such as potato rolls, toasted in butter, or 6 black sesame biscuits

Finely shredded cabbage

Sliced dill pickles

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