Korean Fried Chicken and Biscuit Sandwich
Korean fried chicken and Southern biscuits. Both are comfort foods from their own cultures. When put together, they’re a marriage of something truly magical. So why not treat yourself to this unforgettable flavor experience? Whether you’re a fan of Korean cuisine, Southern comfort food, or just good food in general, this Korean fried chicken and Southern biscuit sandwich is sure to leave you craving seconds.
About biscuits in the American South
Southern biscuits hold cultural significance in the American South. They are a symbol of comfort, often served at family gatherings and church or community events. The tradition of making biscuits from scratch is passed down through generations. There are many variations on how to make traditional Southern biscuits.
This food is versatile and can be enjoyed in many ways. Biscuits can be served with butter or jelly for breakfast, paired with fried chicken and gravy as a meal, or as a dessert like strawberry shortcake. Whether sweet or savory, Southern biscuits are a beloved part of many Southern dishes.
Ingredients and Preparation:
Southern Biscuits
In the Southeast, USA, biscuits are made from a simple combination of flour, baking powder (no yeast), salt, fat (such as butter or shortening), and liquid (such as milk or buttermilk). The dough is gently folded and expands when baked. The biscuits are slightly dense. They have a crispy exterior and a soft, fluffy interior.
Buttermilk is a common ingredient. In the old days after milk was churned to butter, the remaining milk would be left out to ferment. The result would be a thicker milk with a slightly acidic taste. In some stores today, you can purchase cultured buttermilk.
Don’t worry if you don’t have access to packaged buttermilk. You can create your own buttermilk at home very easily. The most common way is by adding a tablespoon of white vinegar to 1 cup of whole milk. Then stir and set aside for a few minutes. Super easy, right?
Korean Fried Chicken
To fry the chicken, we will use what is called a wet fry. This means that the chicken will be coated in a wet starch and fried. No flour will be applied to the chicken before frying it. The key to Korean fried chicken is the double frying method. This means that you will fry the chicken twice in order to get that desirable crispy outer texture that’s so irresistible. Potato starch is commonly used in Korea to fry chicken. For this recipe, we highly recommend potato starch for the best results. It is possible to use corn starch as alternative.
For the Korean fried chicken, we will use our yangnyeom sauce recipe which is sweet, savory, and spicy all in one. The sauce will be used as a glaze for the fried chicken. Combine the glazed chicken with the soft, buttery biscuit, and you will have something extraordinary.
Join us as we delve into the delicious harmony of these two culinary worlds colliding in a single, unforgettable dish!
Hungry for more?
For a similar chicken recipe, check out our Spicy Sauced Korean Fried Chicken. This recipe uses the same sauce but made as a larger batch with drumsticks.
Korean Fried Chicken and Biscuit Sandwich
Ingredients
For the Southern biscuits
- 1 cup (250 ml) whole milk May use buttermilk instead.
- 1 tablespoon white vinegar
- 2 cups (500 ml) all-purpose flour
- 2 tablespoons baking powder
- 7 tablespoons cold butter cut into small pieces
- 2 tablespoons white sugar
- 1 teaspoon salt
For the chicken fry
- 1-1.25 pounds (0.45 kg to 0.56 kg) chicken We recommend chicken breasts sliced in half, tenderloins, or chicken thighs.
- 1 tablespoon rice wine
- 1/2 egg white
- 1/2 cup (125 ml) potato starch
- 1 cup (250 ml) water
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 2 cups olive oil for frying
For the Yangnyeom Sauce
- 1 tablespoon white sugar
- 1/2 tablespoon soy sauce
- 2 tablespoons corn syrup
- 1/2 tablespoon minced garlic
- 1/2 tablespoon gochujang (Korean chili paste)
- 1 to 1/2 tablespoon gochugaru (Korean chili pepper powder) Add based on spiciness preference.
- 1/2 tablespoon ketchup
- 1/2 tablespoon tonkatsu sauce* (bonus: can be used for extra flavor) We used a brand called "Bulldog."
- 1/2 tablespoon strawberry jam* (bonus: can be used for extra flavor)
sliced pickles
Instructions
For the Southern biscuits
- Preheat oven to 400 degrees (200 C).
- Begin with making the buttermilk. Milk the milk and white vinegar together in a bowl. Stir. Let the buttermilk sit for 5 minutes. If you have real buttermilk, skip this step.
- In a large bowl, sift the flour, baking powder, sugar, and salt. Stir dry ingredients together. Then add the cold pieces of butter. You can use a fork or a pastry blender to incorporate the butter into the dry mixture. Another option is a food processor on a low, pulsing setting.
- Slowly add the buttermilk to your mixture. I recommend starting with 3/4 cup (177 ml). Stir frequently. You will see fluffy lumps being formed. Use your hands and make a ball with the dough. The dough should not be too sticky or too dry. It should easily detach from your hand when touched. You may lightly knead the dough on a table. If too dry, add a tiny bit of buttermilk. If too wet, use a bit of flour.
- Put the ball of dough in the refrigerator for about 10 minutes to rest. Afterwards, divide dough into four parts. Push down the dough evenly, then use a biscuit cutter or the top of a cup to achieve a round shape. The dough should be thick (about 3/4 inch or 19mm). I was able to make 6 biscuits with my dough. They looked like hockey pucks.
- On a lightly greased cooking sheet, add the biscuits and cook in the oven for about 10 to 13 minutes. The biscuits should be very lightly brown on top. Remove from oven. They should look light and fluffy. Let the biscuits cool for 10-15 minutes.
For the chicken fry
- Put potato starch and water in a large bowl. Refrigerate and wait for about 10 minutes for starch to settle to the bottom of the bowl.
- Wash chicken and pat dry. Drizzle rice wine over the chicken to remove the smell. Season with salt and pepper.
- Take the starch out of the fridge, and carefully drain the water from the bowl. Let the starch remain. Add egg white to starch. Mix by hand. The consistency should be slightly runny.
- Add the chicken into the starchy mixture by hand. Don’t be afraid to get messy. The chicken should be fully coated with the mixture.
- Let’s fry!—Add the cooking olive oil to the wok over high heat. The oil temperature should read 300 F (149 C).
- Add the starch-coated chicken to the wok. You will likely need to do this in 2 batches. Cook until chicken reaches 165 F (74 C). Cool for about 10 minutes.
- Now it’s time to fry again (double fry!). Heat wok’s oil until 350 F. Fry the chicken again for about 2-3 minutes. Do not burn. Set aside to cool.
For the Yangnyeom Sauce
- Mix all sauce ingredients together in a bowl.
- In a clean wok or pot, heat the mix over medium until small bubbles form.
- Turn off the heat. Coat the fried chicken with the sauce. We used a silicone brush.
Making the biscuit sandwiches
- Cut the biscuits into half. Add 2 pickle slices in the bottom if desired. Then add a filet of chicken. You may add mayo if desired. Serve and enjoy!
