Spicy korean fried chicken sando w/ crunchy kimchi slaw and pickled cukes, recipe below! Ingredients For the fried chicken - 4 boneless skinless chicken thighs - 1 cup buttermilk - 1 tbsp ginger, grated - 1 tsp kosher salt - 1 cup all-purpose flour - ¾ cup potato starch - ½ cup gochujang - 3 tbsp ketchup - 2 tbsp soy sauce - 2 tbsp honey - 1 ½ tbsp mirin - 5 cloves garlic - 1 ½ tsp rice vinegar - 1 tsp sesame oil - Neutral oil, for frying For the slaw - ½ head green cabbage, thinly sliced - 3 scallions, thinly sliced - ⅓ cup kimchi, chopped - 3 tbsp Kewpie mayo - 1 ½ tbsp lemon juice - 1 tsp lemon zest For the pickled cukes - 2 Persian cucumbers, thinly sliced - ¼ of a red onion, thinly sliced - 2 tbsp rice wine vinegar - 1 tsp sesame seeds, toasted - 1 tsp kosher salt - ½ tsp granulated sugar - ½ tsp gochugaru - ¼ tsp MSG To assemble - 4 brioche buns, toasted Preparation 1. For the chicken: Combine chicken thighs, buttermilk, salt, and ginger in a shallow dish and set in the fridge for at least 1 hour or overnight. 2. Before frying put together slaw, pickled cuckes, and sauce. 3. For the slaw: Add cabbage, scallions, kimchi, mayo, lemon zest, and lemon juice to a bowl and mix to combine. Set in fridge until ready to assemble. 4. For the pickled cukes: Add cucumber, red onion, rice wine vinegar, sesame seeds, salt, sugar, gochugaru, and MSG to a small bowl, massage cukes by hand and set aside. 5. For the sauce: Add gochujang, ketchup, soy sauce, honey, and mirin to a small saucepan. Heat over medium heat, whisking occasionally until small bubbles form. Remove from heat, grate in garlic, and whisk in rice wine vinegar, and sesame oil. 6. Continued in comments…