When backyard comfort food meets bold Korean flavors, you get this crispy, crave-worthy Korean Chicken Sandwich. Juicy fried chicken thighs are marinated for extra flavor, fried until golden, then coated in sticky Korean BBQ sauce. Layer on tangy quick pickles, a kimchi-packed slaw tossed with creamy Blue Plate Mayonnaise, and tuck it all between toasted buns. It’s crunchy, spicy, sweet, and savory all in one bite—the kind of sandwich that’ll make your backyard feel like the hottest spot in town.

Ingredients

• 1 lb. boneless, skinless chicken thighs
• Boudreaux's Backyard Fire & Smoke Creole Seasoning, to taste
• 1 cup buttermilk
• 1/2 cup kimchi, drained (reserve liquid)
• 1/2 cup jalapeño juice
• 1/2 English cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1 tsp red pepper flakes
• 2 cloves garlic, finely minced
• 1 tbsp sesame seeds
• 1 tbsp brown sugar
• 2 tbsp rice wine vinegar, divided
• 1/4 cup soy sauce
• 2 tbsp Blue Plate Mayonnaise
• 1 cup red cabbage, shredded
• 1 cup green cabbage, shredded
• 1 carrot, grated
• 1/4 cup green onions, sliced
• 1/2 cup flour
• 1/2 cup cornstarch
• Oil for frying
• Korean BBQ sauce
• Buns

Directions

1. Marinate chicken
   Season chicken thighs generously on both sides with Fire & Smoke Creole Seasoning. Place in a large bowl with buttermilk. Add reserved kimchi liquid and jalapeño juice, stir, cover, and marinate in the fridge overnight (or at least 4 hours).
2. Make pickles
   In a bowl, combine cucumber and red onion with red pepper flakes, garlic, sesame seeds, brown sugar, half of the rice wine vinegar, and soy sauce. Stir and let pickle until ready to use.
3. Make kimchi slaw
   In a large bowl, whisk together Blue Plate Mayonnaise, remaining rice wine vinegar, and Fire & Smoke Creole Seasoning. Add shredded cabbage, carrot, green onions, and chopped kimchi; toss to combine.
4. Fry chicken
   Heat oil to 350°F. Mix flour and cornstarch in a shallow dish, seasoning with Fire & Smoke Creole Seasoning. Dredge marinated chicken in the mixture, pressing so the coating sticks. Fry until golden brown and crispy. Toss finished chicken in Korean BBQ sauce.
5. Assemble sandwich
   Spread Blue Plate Mayonnaise on toasted buns. Layer slaw, crispy chicken, and pickled veggies. Top with bun and enjoy!