Gochujang-Glazed Fried Chicken Sandwich

Chances are, if you want a crispy slab of chicken sandwiched inside a squishy bun, swaddled by a creamy sauce, and topped with tangy pickles, you want it today. Not tomorrow, not two days from now. A craving for a fried chicken sandwich is often satisfied by ordering one at a restaurant, since many recipes involve more time than most of us are willing to wait. So when I set out to make my ideal version, my guiding principle was speed without sacrificing flavor. That means this recipe is makeable in an hour. Watch the full development process here. 

I realized early on that I’d have to avoid a wet brine to save time. Wet brines for fried chicken, which often feature buttermilk, need hours for the enzymes in the dairy to tenderize the proteins in the chicken. They can take up to a day to make a difference in texture and flavor. Instead, I used a dry brine with salt, garlic powder, and other seasonings that grab onto the chicken and don’t let go. Speaking of which: skinless, boneless chicken thighs were the clear winner when it came to convenience, plus they’re perfectly sized for sandwich duty.

I explored creating the crispy shell of batter that’s emblematic of Korean approaches to fried chicken, but found the only way to unleash its full potential was to double-fry, involving two oil temperatures. So instead for ease, I used a seasoned dry dredge with 50% potato starch (cornstarch also works) and 50% all-purpose flour, following an egg wash for extra adhesion.

Where Korean-style fried chicken continued to inspire me, however, was in the glaze. I made a fast sauce with gochujang, brown sugar, and rice vinegar to paint mouthwatering heat onto the chicken, nodding to both Korean fried chicken and Nashville hot chicken techniques. Lacquering the top of the chicken rather than tossing it directly in the glaze preserves more of the crisp coating and keeps the flavor in check. To finish the sandwiches, I love bread-and-butter pickles, dill mayo, and a stack of shredded iceberg; but whatever you choose, make it fast and enjoy the fruits of an hour well spent.