Go Back

Spicy Asian Glazed Fried Chicken Sandwich

A crispy, double-fried chicken thigh coated in a sweet, savory, and spicy Asian-inspired glaze, served on a toasted brioche bun with crunchy slaw, fresh jalapeños, and cilantro.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless, skinless chicken thighs
  • 1 cup buttermilk
  • 1 tbsp soy sauce
  • 1 tsp fresh ginger grated
Dredge
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tsp salt
Glaze & Assembly
  • 0.25 cup soy sauce
  • 0.25 cup honey
  • 2 tbsp gochujang or sriracha
  • 4 brioche buns toasted
  • 2 cups coleslaw
  • 2 jalapeños sliced
  • 0.5 cup fresh cilantro

Equipment

  • Large pot or Dutch oven for frying
  • Wire rack
  • Small saucepan
  • Whisk
  • Tongs

Method
 

  1. Marinate chicken in buttermilk, soy sauce, and ginger for at least 2 hours.
  2. Combine glaze ingredients in a saucepan and simmer for 3-5 minutes until thickened.
  3. Heat oil to 350°F (175°C). Mix dredge ingredients in a bowl.
  4. Dredge chicken in flour mixture and fry for 5-7 minutes until cooked through and golden.
  5. Brush or toss hot fried chicken with the glaze.
  6. Assemble sandwiches on toasted buns with coleslaw, glazed chicken, jalapeños, and cilantro.

Notes

For extra crispy chicken, you can double-fry it: fry once at 325°F for 5 minutes, let it rest, then fry again at 375°F for 2-3 minutes. Adjust the amount of gochujang to control the spice level.