UBE Korean Fried Chicken Sandwich
Rate this recipe for points
117
Spicy, sweet and savory!
Spicy, sweet and savory!
Ingredients
Sandwich:
- 4 Villaggio® Toscana Buns, toasted
- 4 boneless Chicken thighs
- 1/2 cup (125ml) Rice Wine
- 2 tsp (10g) fresh Ginger, minced
- Sea Salt and fresh ground Pepper to taste
- 1/2 cup (125g) Potato Starch
- Olive Oil spray
- 1/2 cup (125ml) Tomato Sauce/Ketchup
- 2 tbsp (30g) Gochujang
- 1 tbsp (15g) Honey
- 1 tbsp (15g) Brown Sugar
- 1 tsp (5g) Soy Sauce
- 1 clove Garlic, minced
- 1 tsp (5ml) Sesame Oil
- 3 tbsp (45g) Kewpie Mayo
- 3 tbsp (45g) UBE Jam
- 1 tsp (5ml) Fish Sauce
- 2 cups (500g) shredded Lettuce
Pickled Daikon and Carrot Slaw:
- 1 1/2 cups (375g) Daikon, julienned
- 1 1/2 cups (375g) Carrot, julienned
- 1 cup (250ml) Water
- 1 cup (250g) White Sugar
- 1 cup (250g) Rice Vinegar
Directions
- In a saucepan, over medium heat, combine water, sugar, and rice vinegar together and cook until sugar dissolves, for about 3-4 minutes, remove from heat and allow to cool
- Place daikon and carrots into a jar and pour in brine
- Cover with lid, and, gently move, and turn jar to ensure julienned vegetables are covered with brine.
- Leave out for 3-4 Hours, and, chill for 1 hour, in the refrigerator
- Preheat air fryer to 375°F (190°C)
- In a bowl, mix together rice wine, ginger and salt & pepper, to taste
- Add in chicken thighs to coat and allow to sit for 30 minutes
- Drain and coat with potato starch and spray with olive oil
- Air-fry at 375°F (190°C) for 15-20 minutes, then turn and continue to air-fry for another 10-15 minutes until golden brown and crispy
- Meanwhile, in a small bowl, whisk the tomato sauce, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil together
- In a separate small bowl, mix together Mayonnaise, Ube Jam, Fish Sauce
- Spread bottom buns with Mayonnaise Mix, then layer with Shredded Lettuce, Chicken, Slaw and Tomato Sauce mixture/Sauce
- Cap with top bun and serve extra sauce for dipping