Korean Po Boy
Korean Po Boy
Servings: 4 sandwiches
Ingredients
For The Chicken
- 3 medium chicken breast or thighs
- 1 yellow onion large , grated
- 2 tbsps chopped garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups vegetable oil
For The batter
- 1/2 cup flour
- 3/4 cup corn starch
- 1/4 tsp salt
- 1 tsp sugar
- 1/2 black pepper
- 1 cup water
For The Sauce
- 1/2 cup ketchup
- 2 tbsps chopped garlic
- 2 tbsps honey
- 2 tsps red pepper flakes
- 1 tbsp sriracha
- salt
- pepper
- 2 tbsps lemon juice
For The Sandwich
- 2 - 4 baguette cut into pieces, then halved again
- 1/2 cucumber , sliced diagonally
- 2 green onion sliced diagonally
- 1 cup kimchi
- butter
Instructions
- Cut the chicken into 1"x1" pieces and place in a large ziplock bag
- add the rest of the ingredients, close the bag and massage til fully mixed. Refrigerate at least 2 hours.
- In a medium mixing bow whisk together the batter ingredients. Add in the chicken and make sure all pieces are fully covered.
- Heat oil in a small pot on high until smoking.
- Fry the chicken in batches, 5 minutes per batch til the batter is a dark brown.
- While the chicken fries, mix together the sauce ingredients, then add to a small pot and bring to a simmer for 5 minutes. If the sauce thickens too much whisk in a little bit of water.
- Slice all the bread in half and butter the insides, place the pieces buttered side up on a baking tray then broil for 1-2 minutes until the edges brown.
- Build the sandwiches- bottom to top cucumber, kimchi, chicken, green onion, sauce
