Prep Time: 5 h 30 mins
Cook Time: 5 h 55 mins
Servings: 4

UBE Korean Fried Chicken Sandwich

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123

Spicy, sweet and savory!

Dinner
Special Occasion
Buns

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

  1. 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
  2. Place daikon and carrots into a jar and pour in brine
  3. Cover with lid, and, gently move, and turn jar to ensure julienned vegetables are covered with brine.
  4. Leave out for 3-4 Hours, and, chill for 1 hour, in the refrigerator
  5. Preheat air fryer to 375°F (190°C)
  6. In a bowl, mix together rice wine, ginger and salt & pepper, to taste
  7. Add in chicken thighs to coat and allow to sit for 30 minutes
  8. Drain and coat with potato starch and spray with olive oil
  9. 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
  10. Meanwhile, in a small bowl, whisk the tomato sauce, gochujang, honey, brown sugar, soy sauce, garlic, and sesame oil together
  11. In a separate small bowl, mix together Mayonnaise, Ube Jam, Fish Sauce
  12. Spread bottom buns with Mayonnaise Mix, then layer with Shredded Lettuce, Chicken, Slaw and Tomato Sauce mixture/Sauce
  13. Cap with top bun and serve extra sauce for dipping

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