Description
This Crispy Chilli Chicken Kimchi Mayo Sandwich combines tender, golden-fried chicken breasts coated in a crunchy panko breadcrumb crust with a spicy, tangy kimchi mayonnaise. Served in a toasted ciabatta loaf with fresh lettuce and chives, it offers a vibrant fusion of textures and bold flavors, perfect for a satisfying lunch or casual dinner.
Ingredients
Scale
For the Chicken
- 2 chicken breasts
- 50g plain flour
- 75g panko breadcrumbs
- 2 eggs
- 3 tbsp chilli oil
- 500ml vegetable oil (for frying)
For the Kimchi Mayonnaise
- 4 tbsp kewpie mayonnaise (or regular mayonnaise)
- 3 tbsp kimchi, roughly chopped, plus extra to serve
For Assembling
- 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
- Prepare the Chicken: Butterfly each chicken breast by slicing into one side and opening it out like a book. Place the chicken between sheets of baking parchment and gently bash with a rolling pin until about 1–2cm thick, ensuring even thickness for uniform cooking.
- Set Up Breading Station: Spread the plain flour on one plate, seasoning it with salt and pepper. Place the panko breadcrumbs on a second plate. In a shallow bowl, whisk together the eggs with 1 tablespoon of chilli oil.
- Bread the Chicken: Dip each chicken breast first into the seasoned flour, coating completely. Then plunge into the egg and chilli oil mixture, ensuring full coverage. Finally, press the chicken into the panko breadcrumbs to coat both sides evenly. Place the breaded chicken on a wire rack and repeat with the second breast.
- Fry the Chicken: Heat vegetable oil in a frying pan over medium-high heat to approximately 180°C (you can test by dropping a small piece of bread – it should bubble). Carefully add the chicken breasts one at a time and fry for 3 minutes on each side until golden brown and cooked through. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- Add Chilli Oil and Season: Brush the fried chicken with the remaining 2 tablespoons of chilli oil for extra flavor and lightly season with salt and pepper while still hot. Repeat for the second chicken breast.
- Make the Kimchi Mayonnaise: In a bowl, combine the mayonnaise with the chopped kimchi. Stir well and season to taste. This spicy, tangy mayo will add a flavorful kick to the sandwich.
- Assemble the Sandwich: Spread a generous amount of kimchi mayonnaise on one side of the toasted ciabatta halves. Layer the fried chicken breasts on top, add extra kimchi if desired, followed by thinly sliced Sweet Gem lettuce and chopped chives.
- Serve: Squeeze fresh lemon wedges over the sandwich for a bright finish. Cut the sandwich in half and serve immediately while the chicken is hot and crispy.
Notes
- You can substitute kewpie mayonnaise with regular mayonnaise if unavailable, but kewpie adds a creamier texture and slightly sweeter taste.
- The chicken breasts should be pounded to even thickness to ensure proper and quick cooking.
- Maintain the oil temperature at around 180°C to achieve a crispy golden crust without absorbing excess oil.
- For extra heat, add more chilli oil or spicy kimchi when assembling.
- Serve with a simple side salad or fries to complete the meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Fusion (Korean-Influenced Western)
Keywords: crispy chicken sandwich, kimchi mayo sandwich, fried chicken sandwich, spicy chicken sandwich, Korean fusion sandwich
