Korean-Inspired Spicy Fried Chicken Sandwich

This Spicy Korean Fried Chicken Sandwich recipe is officially one of my favorite recipes. I have been making my version of the copycat Chick-Fil-A chicken sandwich recipe for about 4 years now, but decided to take it up a notch with this new recipe. I have never had a spicy chicken sandwich that has more flavor, and maybe I am bias because this of course is my recipe.

I honestly feel when you combine spicy, sweet, and crunchy textures, there is no better combination. This is not a super spicy sandwich, it is more on the mild side. I use Gochugaru, which is a Korean chili powder that is not overly spicy, but does add a lot of flavor. You can find it at most Asian markets or on Amazon. Mother-in-Law’s Kimchi Chili Pepper Flakes is my favorite Gochugaru.

I also use Kewpie instead of mayonnaise for this recipe due to the added flavor. Kewpie is a Japanese mayo that I absolutely love! It is a condiment I always keep in my refrigerator. I use malted milk in the breading, which I feel adds a nice sweetness to the chicken along with the confectioners’ sugar. To learn more about malted milk, you can review a great article provided by theSpruceEats by clicking HERE. Using peanut oil and the whole wheat flour is very important to the taste of the chicken sandwich, but you can still make this recipe by using any natural oil for frying and all-purpose flour.

Lastly, my husband prefers chicken breast, while the kids prefer chicken thighs - pick whichever you prefer. I honestly like this recipe made both ways. You just want to ensure the chicken is cooked thoroughly. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. 

Fun fact: I was supposed to post this recipe a few days ago, but I had to make and shoot this twice because my dog chewed up my SD card. 😳😂

If you are just interested in the Chick-Fil-A copycat recipe, simply refrain from adding the spicy korean chicken sauce and spicy mayo sauce.

Korean-Inspired Spicy Fried Chicken Sandwich

Ever imagine what it would look like if Chick-fil-A sandwiches married Korean fried chicken sandwiches? No need to imagine anymore, because this recipe brings it to fruition!


Edie O.



  • 2 Baking dishes
  • 12 inch Heavy Bottom Pan (Cast Iron Skillet) or Deep fryer
  • 2 large pieces of plastic wrap
  • Tongs 
  • Large Mixing bowls  and Small
  • Measuring cups and spoons
  • Whisk
  • Kitchen Shears
  • Small Saucepan
  • Meat Tenderizer Hammer-Mallet Tool

*Optional* Spicy Mayo Sauce:

  • ¼ cup Kewpie or mayonnaise 
  • 2 Tablespoon  gochugaru (Korean chili flakes)
  • 2 teaspoons Sriracha

Spicy Korean Chicken Sauce:

  • 4  garlic cloves(minced) or 1 Tablespoon of garlic paste
  • 1½ Tablespoon gochujang chili pepper flakes
  • 2 Tablespoon  honey (I use Bushwick Spicy Honey)
  • 1 Tablespoon soy sauce
  • ¼ cup water

Dry Batter:

  • ¾ cup all-purpose flour
  • ¼ cup whole-wheat flour
  • 1 Tablespoon malted milk powder
  • 1 ½ teaspoons confectioners' sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon dry ground mustard
  • 1 teaspoon paprika

Wet Batter:

  • 1 large egg
  • ½ cup low-fat buttermilk
  • 1 Tablespoon Pickle Juice (optional)


  • 4 skinless, boneless chicken breasts or chicken thighs
  • Kosher salt, to taste
  • freshly ground pepper, to taste
  • 2 teaspoons paprika

Sandwich Buns and Toppings

  • 1 tablespoon unsalted, melted butter
  • 4 slider or hamburger buns, split
  • 3 pieces of green onions, chopped
  • 8-10 Dill pickle slices
  • Kimchi 

For Frying:

  • Peanut oil, for frying (at least 2 inches to cover the bottom of a pan)
  1. Make the Spicy Mayo sauce by combining the listed ingredients in a small mixing bowl, mix well and set aside. 
  2. Make the spicy gochujang sauce by combining the listed ingredients in a small saucepan, allow to simmer 2-3 minutes on medium-low heat. Remove from heat, and place in a heat resistant bowl, set aside.
  3. In a medium size baking dish or large mixing bowl, whisk together the egg, buttermilk, and pickle juice. Then, in a separate bowl, whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, ½ teaspoon  paprika, and 1 teaspoon each of salt and pepper.
  4. Sandwich the chicken pieces in-between 2 pieces of plastic wrap. Using a Meat Tenderizer Hammer-Mallet Tool. Pound each chicken breast or thigh until the pieces are ¼ to ½ inch in thickness and uniform. Cut the pieces of chicken in half so they are smaller in size to fit on the slider buns or you can make regular size chicken sandwiches. Season chicken with 1 teaspoon of salt, and ½ teaspoon each piece of paprika and pepper (or you can use all-purpose seasoning). Once the chicken is seasoned, place the chicken in the wet batter, and set aside while you heat your pan. 
  5. In a heavy bottom pan or cast Iron skillet, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325 degrees, or until small drops of water sizzle and evaporate.
  6. While the oil is coming to temperature, Dip the chicken first in the egg mixture and then dredge in the flour mixture coating completely. Fry the chicken in the hot oil until brown about 7-8 minutes, adjusting the heat if needed. Drain on paper towels then place on a baking dish.  The internal temperature should reach 165˚F (75˚C). Drain on a paper towel–lined plate or wire rack.
  7. Spread butter or brush melted butter on hamburger/slider buns and toast lightly.
  8. Coat chicken in Gochujang sauce, place on the lightly toasted butter buns and top with spicy mayonnaise desired toppings such as pickles, green onions, Kimchi.


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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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