Korean Fried Chicken Sandwich

Korean Fried Chicken Sandwich

It's not very often that I cook the same thing twice. 

I'm always trying new recipes. But, this recipe I have

made 3 times now. It's so delicious!!

This recipe is from Daphne Oz's cookbook called "The Happy Cook"

Ingredients

1 cup corn starch

1 tsp baking powder

1/2 tsp paprika

1 tsp salt

Ground pepper

4 boneless skinless chicken breast-beat with a mallet if it's too thick

Canola oil for frying

4 potato buns

Iceberg lettuce leaves

Spicy Honey Glaze:

3 Tbsp honey

1 1/2 Tbsp Siracha

1 Tbsp rice wine vinegar

1 Tbsp soy sauce

2 Tbsp chopped chives

1/4 tsp cayenne pepper

1/4 tsp salt

Miso Aioli:

1/4 cup mayo

1 Tbsp white or yellow miso

1 clove garlic grated or minced

1/4 tsp salt

Directions

Make honey glaze by mixing all of the ingredients and set aside. Do the same for the Aioli but refrigerate until ready to use. 

In a medium bowl whisk together corn starch, baking powder, paprika, salt and pepper to taste. Add chicken pieces and coat. Pour 1 1/2 inches of oil into deep skillet heat to 375 degrees. Place paper towels under a wire rack to have ready to drain the oil when done frying. 

Add chicken to fry pan and turn once about 6 minutes each side. Remove chicken and place on prepared wire rack and finish frying if all the chicken didn't fit into the pan at once. 

While the chicken is still hot add it to a large bow drizzling with the glaze and toss to coat. 

Assemble sandwich with mayo, chicken and a few piece of lettuce. If there there a little left over glaze in the bottom of the bowl drizzle on top of the chicken. 

 And now my mouth is watering just reading about this sandwich.