Korean Fried Chicken Sandwiches with Tillamook Mozzarella Cheese

tillamook.com

John Quinby

8 boneless skinless Chicken Thighs

1 tbsp kosher salt

1 tsp white pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp gochugaru (Korean chili flakes)

½ tbsp sesame oil

Pickles (4 per sandwich)

Tillamook Whole Milk Mozzarella Slices (2 slices per sandwich)

8 toasted brioche buns

subheading: Seasoning Batter:

1 cup all-purpose flour

2 cups potato starch

1 ½ tbsp baking powder

1 tbsp kosher salt

1 tbsp white pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

½ tbsp cayenne

subheading: Wet Batter:

3 ⁄4cup all-purpose flour

2 large eggs

1 cup cold water

subheading: Cabbage Slaw:

4 cups green cabbage, shredded

4 cups red cabbage, shredded

1 tbsp sesame seeds

3 ⁄4cup Japanese mayo

2 tbsp rice vinegar

1 tbsp sugar

½ tbsp kosher salt

½ tsp black pepper

subheading: Gochujang Sauce:

1 ⁄2cup light soy sauce

2 tbsp gochujang

1 ⁄3cup honey

3 tbsp sugar

1 tbsp gochugaru

¼ cup rice vinegar

½ cup water

subheading: Sriracha Mayo:

1 ⁄4cup Japanese mayo

1 tbsp Sriracha

1 tbsp lemon juice

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