Ingredients

Korean Fried Chicken:

• 2 large boneless skinless chicken thighs
• 1 cup buttermilk
• 1 egg
• 2 tablespoons kimchi juice
• 1 tbsp sugar
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tbsp sriracha
• 1 cup flour
• 1 tablespoon gochugaru
• 2 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 teaspoons kosher salt
• canola oil for frying
• 2 brioche burger buns toasted with butter

Korean Chicken Sauce:

• 2 tsp Sesame oil
• 2 tbsp ketchup
• 2 cloves garlic, minced
• 2 tbsp Gochujang
• 1/2 cup Soy sauce
• 1/2 tbsp grated ginger
• 1 tbsp Gochugaru
• 1/4 cup Honey
• Brown sugar

Chili Crunch Pickles:

• 1 English Cucumber, sliced
• 2 Garlic cloves, miced
• 2 tbsp Soy sauce
• 2 tbsp mirin
• 2 tbsp rice vinegar
• 1/2 tbsp agave
• 1 tsp Sesame oil
• 1/2 tbsp chili crunch
• Sesame seeds

Kewpie Kimchi Slaw:

• 1 cup shredded green Cabbage
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1 cup kimchi
• 1 diced jalapeño
• 1 diced green onion
• 2 tbsp rice vinegar
• 1/2 cup Kewpie mayo
• 1/2 tbsp Honey
• 1/2 tsp salt

Kewpie Kimchi Mayo:

• 1/2 cup kewpie mayo
• 2 tbsp kimchi juice
• 1/2 lemon, squeezed
• 1/2 tbsp agave

Directions

1. To prepare the Kewpie mayo, combine all ingredients in a bowl and chill until ready to use.
2. To prepare the slaw, combine all the ingredients in a bowl chill until ready to use.
3. For the pickles: Combine all the ingredients in a bowl and chill until ready to use. These are best if you allow to marinate up to 1 day.
4. For the fried chicken: In a bowl, whisk together the buttermilk, egg, kimchi juice, sriracha, onion powder, garlic powder and sugar together and add the chicken to the mixture. Cover and put in fridge to marinate 2-6 hours.
5. In a separate bowl, add the flour, gochugaru, ground ginger, garlic and salt. Mix. After the chicken is done marinating, transfer the chicken pieces to the flour, allowing any excess buttermilk to drain off. Seal the bag and shake really well to coat all the chicken pieces in flour. I did this twice to add an extra crunchy coat.
6. Heat canola oil in a heavy bottomed pot to 360 degrees F. Gently lower 2 pieces of chicken into the oil and fry for about 7 minutes, flipping once, until deeply golden brown and a probe thermometer registers 165 degrees F. Transfer chicken to a wire rack.
7. For the sauce: Combine all the ingredients in a nonstick skillet and simmer until thickened slightly to the consistency of a glaze. Add chicken to the pan and glaze the chicken completely. Set back on wire rack and add some sesame seeds and chopped chives on top
8. To assemble: Lay slaw on the bottom bun of a toasted brioche burger bun. Top with chicken and pickles and top bun with a dollop of Kewpie Mayo. Serve immediately