Korean Honey Mustard Chicken Sandwich

I made some Korean chicken wings on a TV show last week (I will send out the link when it airs) but I only got to eat a few of them. Not only was I craving the flavors the next day, but I wanted to explore them in a different way. I made the sauce for this sandwich by starting with the same base I made for the wings - gochujang, sriracha, soy sauce, and sesame oil, but then I added a ton of honey and mustard to give it more of the mash-up feel my recipes are known for. I ate this for lunch a few days ago and it was a totally delicious sloppy mess.
A quick slaw brightens up the sandwich and adds more crunch to the already crispy chicken and bread.
The chicken is simply marinaded and then dredged in seasoned flour.
After it comes out of the fryer lightly salt it.
Then dip it into the sauce and put it on the bottom bread.  I also toasted the bread and put a layer of cucumbers on the bottom.
Top with that crunchy slaw.  Then just roll up your sleeves and get to work work work work work.
So juicy.  So sloppy. So crunchy.
The sauce has a good spice level but it is really balanced by the sweetness.  Make this sandwich this weekend, it's amazing!

Korean Honey Mustard Chicken Sandwich

  • Chicken and Marinade
  • 2 Cups Buttermilk
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Mustard
  • 1 Tablespoon Chile Flake
  • Pinch of salt
  • 2 Chicken Breasts (butterflied in half so you have 4 cutlets)
  • Breading
  • 2 Eggs
  • 2 Cups Flour
  • 1 Tablespoon Cracked Black Pepper
  • 1 Tablespoon Paprika
  • Oil for Frying
  • Sauce
  • 2 Tablespoons Gochujang fermented chile paste
  • 2 Tablespoons Sriracha
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Sesame Oil
  • 1/4 Cup Yellow Mustard
  • 1/3 Cup Honey
  • Slaw
  • 2 Cups Thin Sliced Cabbage
  • 2 Cups Thin Sliced Carrot
  • 1 Avocado
  • 2 Tablespoons Mayo
  • 2 Tablespoons Rice Vinegar
  • Chile Flake
  • Salt
  • Sandwich
  • Cucumber Slices
  • Toasted Bread

Instructions

  1. Marinate the chicken overnight in the mixture.
  2. Mix slaw ingredients and set aside.
  3. Mix the sauce ingredients. Taste and adjust seasonings as needed to balance sauce. Heat on medium for about 10 minutes stirring often. Remove from heat.
  4. Set up breading station with eggs in one bowl and flour mixture in the other. Bring the oil to 375.
  5. Remove chicken from marinade and allow excess liquid to drip off. Dip in dredge to coat. Then in the eggs. Then back to the dredge. Press the flour coating onto the chicken well. Place on a plate and repeat with 3 remaining cutlets.
  6. Fry the chicken about 6 to 7 minutes to brown, crisp, and cook though. Remove from oil and place on a wire rack. Season with salt. After cooling for 2 minutes, dip the chicken into the sauce to fully coat.
  7. Place a slice of bread on a plate with cucumbers. Top with the coated chicken, then a scoop of the slaw. Top with another slice of bread and serve.