Kimchi-Brined Fried Chicken Sandwich Recipe

Ingredients (37)

• 100ml (1/2 cup) kimchi juice, drained from 1 jar of kimchi
• 225ml (1 cup) buttermilk
• 1 egg
• 3 medium cloves garlic, smashed
• 6g (1 1/2 teaspoons) kosher salt
• 15ml (1 tablespoon) soy sauce
• 35g (about 1/4 cup) gochugaru (Korean red chili flakes)
• 15g (about 2 tablespoons) coarsely ground black pepper
• 6 boneless, skinless chicken thighs (4 to 6 ounces each)
• 1 cup drained kimchi, roughly chopped
• 150g (about 2/3 cup) mayonnaise
• 125ml (1/2 cup) vegetable or canola oil
• 2 medium cloves garlic, smashed
• 35g (about 1/4 cup) gochugaru
• 15g (about 2 tablespoons) coarsely ground black pepper
• 25g (about 2 tablespoons) gochujang (Korean chili paste)
• 12g (about 1 tablespoon) honey
• 10g (about 2 teaspoons) apple cider vinegar
• 10g (about 2 teaspoons) soy sauce
• Water, as needed
• 15g (about 2 tablespoons) gochugaru
• 5g (about 2 teaspoons) coarsely ground black pepper
• 12g (about 1 tablespoon) sugar
• 15g (about 2 tablespoons) black sesame seeds
• 10g (about 2 teaspoons) kosher salt
• 225g (about 1 1/2 cups) all-purpose flour
• 75g (about 1/2 cup) cornstarch
• 8g (about 2 teaspoons) baking powder
• 35g (about 1/4 cup) gochugaru
• 7g (about 1 tablespoon) coarsely ground black pepper
• 35g (about 1/4 cup) black sesame seeds
• 15g (about 2 tablespoons) garlic powder
• 6g (about 1 1/2 teaspoons) kosher salt
• 2L (2 quarts) peanut oil
• 6 soft buns, such as potato rolls, toasted in butter, or 6 black sesame biscuits
• Finely shredded cabbage
• Sliced dill pickles