Korean Air Fryer Fried Chicken Sandwich
Slice two chicken breasts in half lengthwise. Cut each piece in half.
1
Add the chicken to a bowl. Add 1/4 cup gochujang to the bowl and 1 can coconut milk. Stir to combine. Let marinade overnight or for at least 4 hours.
2
When ready to cook preheat the air fryer to 390 F. To prepare the slaw shred 4 cups cabbage and 2 cups purple cabbage and place in a mixing bowl.
3
Peel 2 carrots (to make ribbons) into the bowl.
4
Add 1/4 cup pickle juice. Let sit for 10 minutes.
5
Add 2 cups all purpose flour to a mixing bowl.
6
Add 3 teaspoons salt, 1 teaspoon paprika, 1 teaspoon garlic salt. Mix to combine.
7
Add 1/2 cup-1 cup of the marinade into the flour. Coat the chicken in the flour mixture on both sides. Place on a foil lined baking sheet.
8
Spray liberally with cooking spray on both sides of the chicken or brush with oil. Place in the preheated air fryer basket.
9
Turn on the air fry at 390 F for 20 minutes.
10
To make the sauce add 1/4 cup mayonnaise and 1 tablespoon gochujang to a mixing bowl. Stir to combine.
11
Add 2 teaspoons lemongrass and stir. Set aside.
12
Half way through spray the chicken again with cooking spray on both sides and flip.
13
Toast the bun with butter and then assemble with sauce, chicken, slaw, cilantro and sesame seeds.
14
What you'll need
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Air fryer
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Gochujang
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