Korean Fried Chicken Biscuit Sandwich
Korean fried chicken biscuit sandwiches are a brilliant fusion of comfort food traditions, bringing together the flaky, buttery goodness of a classic Southern biscuit with the bold, spicy, and addictively crunchy flavors of Korean fried chicken. It’s a combination that hits all the right notes: salty, sweet, savory, and spicy, all in one satisfying handheld meal. The biscuit provides the perfect fluffy and tender base to balance out the intense flavors of the chicken, which is typically double-fried for an extra crispy exterior and then tossed in a vibrant gochujang-based sauce.
What makes this sandwich so special is the contrast in textures and temperatures. You get the warmth of a freshly baked biscuit, the satisfying crunch of the fried chicken, and the cool, creamy elements of any added sauces or slaws. The gochujang sauce, with its fermented chili paste, honey, and garlic, adds a complex depth that is both sweet and fiery. This is not just a sandwich; it’s a culinary adventure that takes familiar ingredients and reimagines them in a new, exciting way, creating a truly unforgettable eating experience.
Making the perfect Korean fried chicken for your biscuit sandwiches is all about creating that signature extra-crispy crust. The process starts by taking boneless, skinless chicken thighs and creating a double-dredge system. First, you'll dip each piece of chicken into a well-seasoned flour mixture, coating it completely. This initial layer is crucial for a crisp exterior.
Next, you'll transfer the floured chicken to a bowl of whisked eggs, making sure to coat every surface before dipping it back into the seasoned flour mixture. The key here is to repeat this process one more time—dipping the chicken into the flour, then the egg, and finally the flour again. This multiple-dredge method creates a thick, shaggy coating with lots of nooks and crannies, which will become incredibly crispy when fried. Once coated, the chicken pieces are ready to be carefully lowered into hot oil and fried to a deep golden brown, resulting in a satisfyingly crunchy texture
Korean Fried Chicken Biscuit Sandwiches
Makes 8
Ingredients
For the Fried Chicken:
1 ¾-2 lb chicken thighs boneless, skinless — or a package of 8 thighs
1 Tbsp Kosher salt
¼ tsp freshly ground black pepper
For the Egg Mixture for the Chicken:
1 ½ cups buttermilk
3 large eggs
1 tsp salt
1/2 tsp black pepper
For the Flour Mixture for the Chicken:
3 cups all-purpose flour
3 tsp salt
2 tsp granulated garlic powder
Vegetable, canola or peanut oil, for frying
For the Hot Honey Gochujang Sauce:
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic
2 tsp minced ginger
1 tbsp oil
1 tbsp sesame oil
Assembling the sandwich:
8 Buttermilk Biscuits (recipe here)
Green onions, chopped
Sesame seeds
Pickles
Method
For the Fried Chicken:
Season the chicken. Pat the chicken thighs dry with a paper towel, then place in a large mixing bowl, then season generously with 1 Tbsp Kosher salt and 1 tsp freshly ground black pepper. Massage into the chicken, then cover with plastic wrap and refrigerate for at least 2 hours.
Fill a large pot with about 2 inches of oil. Set pot to medium heat.
Make the dredge and egg/buttermilk brine. In a large bowl, whisk together 1 ½ cups buttermilk, 3 large eggs, salt, and black pepper. In a second large bowl, whisk together 3 cups all-purpose flour, 3 tsp salt, and 2 tsp garlic powder.
Dip each chicken thigh first in the flour mixture, then in the buttermilk, then again in the flour mixture, shaking off any excess. Repeat this process again, making a double layered fried chicken. Transfer the dipped chicken pieces to a plate, then repeat until all chicken thighs are coated.
Cook the chicken. Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 10 minutes, or so. Cook remaining chicken in batches.
Transfer to a paper towel lined plate. Set aside.
For the Hot Honey:
Meanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, and sesame oil in a saucepan and stir together.
Bring to the boil,then simmer for 5 minutes until thickened.
Pour over the crispy fried chicken and carefully toss together.
To assemble:
Split biscuits in half. Place a fried chicken piece on top of each half. Sprinkle some green onions and sesame seeds on top then place the top of the biscuits back on top. Serve with pickles if desired.
Enjoy!
