Dinner

Crispy Chilli Chicken Kimchi Mayo Sandwich Recipe

ByLuna Ryder November 23, 2025November 23, 2025

Introduction

This Crispy Chilli Chicken Kimchi Mayo Sandwich is a flavorful fusion of spicy, tangy, and crunchy elements. Crispy fried chicken breast pairs perfectly with creamy kimchi mayonnaise and fresh lettuce, all nestled inside a toasted ciabatta loaf. It’s a quick way to enjoy bold tastes with an exciting kick.

The image shows a tall sandwich made with two thick pieces of golden brown, crusty bread, each dusted with flour on top with a rough texture. Inside the sandwich, the top layer is fresh, bright green lettuce, slightly crinkled and leafy, sitting on top of a thick, juicy piece of crispy chicken breast, white inside with a crunchy golden-brown crust. Below the chicken, there is a creamy sauce with orange and white colors, speckled with green herbs and small bits of vegetables. The bottom half of the sandwich has another layer of a well-fried crispy chicken patty, surrounded by more green lettuce and the same creamy, mixed sauce. Scattered finely chopped green herbs are around the sandwich on the white marbled surface, and two lemon wedges are placed nearby. In the blurred background, a white cup with a blue rim is visible. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts
50g plain flour
75g panko breadcrumbs
2 eggs
3 tbsp chilli oil
500ml vegetable oil
4 tbsp kewpie mayonnaise (or regular mayonnaise)
3 tbsp kimchi, roughly chopped, plus extra to serve
1 large ciabatta loaf, halved and toasted
1 Sweet Gem lettuce, thinly sliced
Small handful of chives, finely chopped
½ lemon, cut into wedges

Instructions

Step 1: Butterfly the chicken breasts by slicing into one side and opening them like a book. Cover with baking parchment and bash with a rolling pin until 1-2cm thick.
Step 2: Set up your breading station: flour seasoned with salt and pepper on one plate, panko breadcrumbs on another, and whisked eggs mixed with 1 tbsp chilli oil in a shallow bowl.
Step 3: Coat each chicken breast first in flour, then dip in the egg mixture, and finally press into breadcrumbs, coating both sides. Place on a wire rack and repeat for the second breast.
Step 4: Heat vegetable oil in a frying pan over medium-high heat until it reaches 180°C or bubbles form around a test piece of bread. Fry chicken breasts one at a time for about 3 minutes each side, until golden and cooked through.
Step 5: Transfer cooked chicken to kitchen paper-lined plate, brush with remaining chilli oil, and season lightly. Repeat for the second piece.
Step 6: Mix the mayonnaise with chopped kimchi, season to taste, creating the kimchi mayo spread.
Step 7: Spread kimchi mayo over one side of the toasted ciabatta. Layer with fried chicken, extra kimchi if desired, sliced lettuce, and chopped chives. Squeeze lemon wedge over the top.
Step 8: Cut the sandwich in half and serve immediately.

Tips & Variations

For extra heat, add a drizzle of extra chilli oil inside the sandwich.
Use gluten-free flour and breadcrumbs to make this recipe gluten-free.
Substitute kimchi with pickled jalapeños or sauerkraut for a different tangy twist.
Serve with a side of fries or a fresh salad for a complete meal.

Storage

Store leftover chicken separately in an airtight container in the refrigerator for up to 2 days. Keep the bread and kimchi mayo separate to prevent sogginess. Reheat chicken gently in a low oven or air fryer to maintain crispiness. Assemble the sandwich fresh before serving.

How to Serve

A sandwich stacked with two large square ciabatta pieces, each dusted lightly with flour, is shown in close-up. The bottom layer includes a thick, crispy, golden-brown fried chicken fillet topped with fresh, bright green lettuce, and creamy sauce with a hint of orange-red spice, dripping slightly from the sides. The top half reveals another fried chicken fillet, sliced to show the white, tender inside, layered with more fresh green lettuce and the same creamy sauce with chives and small bits of red seasoning visible. The sandwich sits on a white marbled surface with scattered chopped chives and two lemon wedges beside it, with a blurred blue cup in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and can add extra juiciness. Adjust frying time slightly to ensure they are cooked through.

What can I substitute for kimchi if I can’t find it?

If kimchi is unavailable, try using sauerkraut or pickled jalapeños for a similar tangy, fermented flavor that complements the spicy chicken and mayo.