Korean Fried Chicken Sandwich with Spicy Chili Aioli & Kimchi Slaw

Serves 4



  • 1/4 cup (60mL) soy sauce
  • 1/4 cup (60mL) chopped fresh cilantro
  • 2 tsp. (10mL) President’s Choice® Black Label Peri Peri Spice Blend
  • 4 cloves garlic, coarsely chopped
  • 1 Tbsp. (30mL) fresh lime juice
  • 1 tsp. (10mL) chopped fresh ginger
  • 4 skinless, boneless chicken thighs
  • 2 cups (500mL) buttermilk
  • 2 cups (500mL) all-purpose flour
  • 1 tsp. (5mL) fresh black pepper
  • 1/2 tsp. (2mL) Kosher salt
  • 4 eggs, beaten
  • 4 cups (1L) corn flakes, crushed
  • Peanut or vegetable oil (for frying)
  • 4 white sandwich buns, toasted

Kimchi Slaw

  • 2 cups (500mL), heaping, finely shredded green cabbage
  • 1 cup (250mL) kimchi, sliced
  • 1/2 cup (125mL) matchstick carrots
  • 1/4 cup (60mL) mayonnaise
  • 1 Tbsp. (30mL) rice vinegar

Spicy Chili Aioli

  • 1/2 cup (125mL) mayonnaise
  • 1 garlic clove, finely grated
  • 2 Tbsp. (30mL) President’s Choice® Memories of Seoul Gochujang Spicy Chili Sauce


  • In a blender, add the soy sauce, cilantro, garlic, sambal, lime juice and ginger; blend until smooth. Place the chicken in a shallow dish and top with the soy sauce mixture. Refrigerate and let marinate at least 1 hour or overnight.
  • In a medium shallow bowl, mix together the flour, pepper, and salt. Place the buttermilk in another shallow bowl; set aside.
  • Pour oil into a large heavy skillet to a depth of 3/4-inch (2cm). Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350F (180C).
  • Meanwhile, in a medium bowl stir together the cabbage, kimchi, carrots, mayonnaise, and vinegar until well coated; set aside.
  • In a small bowl, mix together the mayonnaise, garlic, and Gochujang; set aside.
  • Working with 1 piece of chicken at a time, remove it from the marinade and let the excess marinade drip off. Discard marinade. Dredge the chicken in the flour mixture, shaking off the excess. Dip in egg allowing excess to drip back into a bowl. Dredge cornflake mixture, shaking off excess.
  • Fry chicken until golden brown and cooked through, 3 to 5 minutes per side. Transfer to a wire rack set inside a baking sheet.
  • Serve the chicken on the buns with Gochujang aioli and kimchi slaw.