Korean Fried Chicken Breakfast Sandwich

Korean Fried Chicken Breakfast Sandwich Recipe

1. Prepare the Korean Fried Chicken (see recipe below).
2. Spread butter on the inside of the Euro-Bake 4.5” Brioche bun and toast on the flat top griddle.
3. Meanwhile mix together all the ingredients for the gochujang mayonnaise. Spread the gochujang mayonnaise on both sides of the bun.
4. Make the egg based on your personal preference. (Chef's Tip: Runny egg is ideal, but omelette style will work.)
5. Next place the leaf lettuce on the bottom bun, followed by the bacon, egg omelette, and Korean fried chicken. Add the top bun to make the sandwich.

Korean Fried Chicken

1. In a bowl, place the chicken, rice wine, ginger, salt and pepper. Combine them well. Then evenly coat the chicken with the starch and set side. 
2. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling).
3. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan.
4. Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
   
5. In a separate saucepan, add in the Korean fried chicken sauce ingredients. Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. 
6. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat.

Soy Honey Garlic Sauce

1. Add the soy sauce, honey, brown sugar, water, rice vinegar, wine, and garlic to a small saucepan over medium heat. Stir well. When the sauce starts to bubble and sugar dissolves, reduce to low heat.
   
2. In a small bowl or measuring cup, whisk together the water and cornstarch and then stir into the honey garlic sauce. Heat and stir until the sauce starts to thicken and become glossy.
3. Remove the sauce from the heat. Combine the white and black sesame seeds with the Korean pepper flakes and add to the sauce.

Gochujang Mayonnaise

1. Combine all ingredients together and mix until smooth.