Oh Na Mi Korean Fried Chicken Sandwich 

This Korean Fried Chicken Sandwich is crispy, sticky, and created for anyone who has got some serious cravings. My friend Eyan from Chilli Chan's and I made this mouth-watering recipe you have to try out.

The double-fried chicken thighs get tossed in a glaze of Oh Na Mi Korean BBQ Sauce and Chili Chan's Crispy Hot Honey, then piled onto a toasted bun with Oh Na Mi Kimchi Mayo, fresh lettuce, and a big scoop of Oh Na Mi Kimchi. Absolutely irresistible if you ask me.

Ingredients

Chicken

• 2 chicken thighs
• A few spoons of soy sauce
• Garlic powder

Crispy Chicken Crust

• Equal parts maizena, flour, and corn flour
• 1 tsp baking powder
• Water (for the batter)

Sticky Korean BBQ Glaze

• Equal parts Oh Na Mi Korean BBQ Sauce and Chili Chan's Crispy Hot Honey
• A dash of vinegar
• A dash of sesame oil

To Build

• Buns
• Oh Na Mi Kimchi Mayo
• Lettuce
• Oh Na Mi Kimchi

Instructions

1. Trim off any tough parts of the chicken thighs you don't want to chew, then cut them in half. You can pound it flat if you prefer.
   
   
2. Season the chicken with a few spoons of soy sauce and garlic powder.
   
   
3. Mix the crispy chicken crust ingredients: equal parts maizena, flour, and corn flour, plus a teaspoon of baking powder.
   
   
4. Coat the chicken with the flour mix.
   
   
5. To make the batter, add water to the flour mix until the consistency is slightly thicker than heavy cream.
   
   
6. Make the sticky Korean BBQ glaze: equal parts Oh Na Mi Korean BBQ Sauce and Chili Chan's Crispy Hot Honey, a dash of vinegar, and a dash of sesame oil.
   
   
7. Heat the oil to 160°C. Fry the chicken for about 4 minutes, then take it out and let it rest for a few minutes. (You can get your sandwich components ready now.)
   
   
8. Turn up the heat to 180°C and fry again for 2–3 minutes for a golden brown, crispy crust.
   
   
9. Put the fried chicken in a big bowl and pour the sticky Korean BBQ glaze over it, tossing until evenly coated.
   
   
10. Toast the buns. Squeeze some Oh Na Mi Kimchi Mayo on the bottom bun, then add lettuce.
    
    
11. Add the chicken on top, finish with a big spoonful of Oh Na Mi Kimchi, and a squeeze of Oh Na Mi Kimchi Mayo.