Similar Recipes
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5-Ingredient Fried Chicken Sandwiches
Making an excellent fried chicken sandwich at home is easy when you use flavorful pickle juice as a brine, self-rising flour as a dredge, and a drizzle of buttermilk to add crispy nuggets.
Korean fried chicken
Korean fried chicken has to be one of the best fried chicken recipes of all time. If you haven't made it before, now's the time!
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Fried Chicken and Coleslaw Sandwiches
Brined, fried chicken thighs in soft toasted buns with cole slaw.
Korean Fried Chicken Tenders
These Korean fried chicken tenders are double-dipped in buttermilk and a spicy flour mixture. When served with a gochujang dipping sauce, they're crispy, spicy and perfect.
Korean Fried Chicken (Dakgangjeong)
This soy garlic Korean fried chicken recipe is crispy sweet, spicy, and sticky—definitely worth breaking out the frying oil!
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Fried Chicken, Honey Butter, and Biscuit Sandwiches
Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich.
Korean Fried Chicken
This super popular Korean fried chicken recipe is crunchy and spicy! It's perfect for your next game day or fried chicken craving.
Crispy crunchy Korean fried chicken (Dakgangjeong)
My fast and easy Korean fried chicken recipe is the crispiest and crunchiest fried chicken you will ever make. It's still crunchy even days later!
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Blackened Chicken Sandwich
Is there a time and place for grilled skinless, boneless chicken breasts? When it somehow doesn't come out all dried-out and tasteless? Yes, and this blackened chicken sandwich is proof.
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The Best Buttermilk-Brined Southern Fried Chicken
Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.
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A kimchi-and-buttermilk brine tenderizes and seasons chicken thighs, which are fried until they're super crisp and stacked on tender toasted buns or homemade biscuits.
Serve With
Kimchi Fries
These kimchi fries are baked in the oven, seasoned with Korean chili powder (optional, for those who'd rather have a milder fry), and then topped with caramelized kimchi and onions.
Chayote kimchi
Chayote belongs to the gourd family and is a vegetable native to Mexico and Central America. It's not a usual Korean cooking ingredient, but I found that it works very well as a substitute for Korean radish when making kkakdugi (Cubed radish kimchi)style kimchi. Koreans say there are almost two...
Oi Muchim (Spicy Korean Cucumber Salad)
Oi muchim is a spicy Korean cucumber salad served as a small side dish or banchan alongside a main course and cooked rice in a Korean meal.
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Michael Natkin's Kimchi Jigae with Shiitake and Daikon
We've got to thank Michael Natkin, author of Herbivoracious for veg-ifying one of our favorite Korean dishes, kimchi jigae so that our vegetarian compatriots can enjoy the goodness that is this sour-spicy stew.
Vegan Korean BBQ "Samgyupsal" Bowls - The Woks of Life
Check out this vegan Korean BBQ recipe adapted to resemble Samgyupsal, or Korean BBQ pork belly, using meaty king oyster mushrooms.
Stir-fried kimchi (Kimchi-bokkeum: 김치볶음)
Do you have nicely fermented kimchi in your refrigerator? Then this is going to be one of the easiest, simplest, and fastest recipes you will ever make! Stir-fry your kimchi for 5 minutes, then it will turn into very delicious side dish! A side dish for what? Yes, I mean rice, cooked rice...
Kimchi Fried Rice
Kimchi Fried Rice - fiery red colour, big flavours, can't-stop-eating-it good! Serve as a side dish or a meal with an egg, sunny side up!
Kimchi Pancake (Kimchijeon)
Kimchi pancake is made from a simple batter of kimchi, scallions, salt, and water fried to a crispy pancake in the skillet and served.with a dipping sauce
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Roasted Brussels Sprouts With Kimchi and Ginger
Brussels sprouts offer tons of flavor on their own when charred properly, but their layered leaves also make them great for picking up other flavors. In this recipe, we pack the flavors in with kimchi, honey, and fish sauce.
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How to Make Kkakdugi (Radish Kimchi)
Fermented radishes deliver plenty of funk and crunch.