Sandwich coréen au poulet croustillant et coleslaw épicé

Instructions

1. Marinate the Chicken

   In a bowl, combine buttermilk, soy sauce, garlic, and a bit of gochujang. Let the chicken marinate for at least 1 hour, ideally overnight. This step infuses the meat with a subtle tang and a spicy kick.

2. Prepare the Coating

   In a separate bowl, mix cornstarch, all-purpose flour, and egg. Season lightly with chili paste to add an extra kick. This coating is essential to achieve the desired crispy texture.

3. Bread the Chicken

   Remove the chicken from the marinade and dredge it in the coating mixture. For extra crispiness, dip the chicken again in the wet mixture and coat it a second time. This double coating is key for a crunchy bite.

4. Deep Fry the Chicken

   Heat vegetable oil in a deep fryer to 180°C. Fry the chicken until golden and crispy, approximately 8-10 minutes per side. Tip: Avoid overcrowding the fryer to maintain temperature consistency.

5. Prepare the Spicy Slaw

   Shred red cabbage and finely grate carrot. In a bowl, mix the vegetables with mayonnaise, chili paste, and a drizzle of honey. Add a handful of cilantro to boost freshness. Tip: Adjust the chili paste to suit your spice preference.

6. Prepare the Gochujang Glaze

   In a small saucepan, combine gochujang, soy sauce, honey, and a little garlic. Heat over low heat while stirring constantly until the mixture slightly thickens. This glaze adds an extra layer of flavor to the chicken.

7. Assemble the Sandwich

   Slice the baguette in half and lightly toast it. Spread a generous amount of spicy slaw on both sides. Place the fried chicken inside, then drizzle with the gochujang glaze. For an extra burst of flavor, add a sprinkle of cilantro on top.

8. Plate and Serve

   Carefully arrange the sandwich on a serving plate. Garnish with extra cilantro and a side of slaw. Tip: Serve immediately while the chicken is still crisp for the best texture.