This Korean-inspired sandwich features tender, crispy fried chicken thighs coated in a sweet and savory soy-garlic glaze, paired with a tangy sriracha mayo slaw and crunchy pickles. Perfect for a bold and satisfying meal.

Ingredients

For the Chicken Marinade

• 2 chicken thighs, pounded to an even thickness
• 1 cup buttermilk
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 1 teaspoon black pepper

For the Dredge

• For the Dredge
• 1 cup all-purpose flour
• 1 Tablespoon onion powder
• 1 Tablespoon garlic powder
• 2 teaspoons black pepper

For the Sauce

• 1/2 cup soy sauce
• 1/4 cup vinegar (rice vinegar preferred)
• 4-5 cloves garlic, minced
• 1/2 cup oligo syrup (or substitute honey or corn syrup)
• 1 Tablespoon cornstarch mixed with 2 Tablespoons water

For the Sriracha Mayo Slaw

• 2 cups shredded cabbage (green, purple, or a mix)
• 1/4 cup mayonnaise
• 1 Tablespoon sriracha (adjust to taste)
• 1 teaspoon rice vinegar
• Pinch of salt

For Assembly

• 2 brioche buns, toasted
• Sriracha mayo (store-bought or homemade)
• Chives, finely chopped
• Pickles (optional)

Procedure

1. Pound the Chicken: Place each chicken thigh between two sheets of plastic wrap or parchment paper.
2. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch, for quicker and more even cooking.
3. Marinate the Chicken: In a bowl, mix the buttermilk, onion powder, garlic powder, and black pepper.
4. Add the pounded chicken thighs, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours or overnight for maximum flavor.
5. Prepare the Dredge: In a shallow dish, mix the flour, onion powder, garlic powder, and black pepper.
6. Fry the Chicken: Heat oil in a deep skillet or frying pan to 350°F (175°C).
7. Remove the chicken from the marinade, letting any excess drip off, and coat it in the flour mixture. Press firmly to ensure a thick, even coating.
8. Fry the chicken for 4-5 minutes per side or until golden brown and fully cooked (internal temperature of 165°F). Drain on paper towels.
9. Make the Sauce: In a saucepan over medium heat, combine soy sauce, vinegar, minced garlic, and oligo syrup. Simmer for 2-3 minutes.
10. Stir in the cornstarch-water mixture and cook until the sauce thickens. Set aside.
11. Prepare the Slaw: In a bowl, mix mayonnaise, sriracha, rice vinegar, and salt. Toss with shredded cabbage until well coated.
12. Assemble the Sandwich: Spread sriracha mayo on both halves of the toasted brioche buns.
13. Place a piece of fried chicken on the bottom bun and drizzle with the sticky soy-garlic sauce.
14. Add a generous amount of sriracha mayo slaw on top, followed by pickles and a sprinkle of chives.
15. Top with the other half of the bun.

Serving

Enjoy this crispy, flavorful sandwich warm, with a side of fries or pickled vegetables for a complete, indulgent meal. The combination of tender chicken, crunchy slaw, and spicy mayo creates an irresistible bite every time.