Gochujang Chicken Sandwich with Crispy Potato Chip Crust

Why You’ll Love This Recipe

The Gochujang Chicken Sandwich with Crispy Potato Chip Crust is a bold fusion of spicy, savory, and crunchy. It features tender chicken coated in crushed potato chips for a unique crispiness, balanced by the deep umami and heat of Korean gochujang sauce. Served on a soft bun with fresh toppings, this sandwich is a flavor-packed upgrade from your average chicken sandwich—perfect for those who love spicy food with a twist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breastspotato chips (crushed)eggsall-purpose flourgarlic powdersaltblack peppervegetable oil (for frying)gochujang (Korean red chili paste)mayonaisesoystreey saucehoneyrice vinegarbrioche or sandwich bunslettucepickles

directions

Preheat oil in a deep skillet or pot to 350°F (175°C).

Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder.

Set up a dredging station with flour in one bowl, beaten eggs in another, and crushed potato chips in a third.

Dredge each chicken piece in flour, dip into egg, then coat with crushed chips, pressing to adhere.

Fry chicken until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

In a small bowl, mix gochujang, mayo, soy sauce, honey, and rice vinegar to create the spicy sauce.

Toast buns lightly and spread the gochujang sauce on each side.

Assemble the sandwich with a layer of lettuce, the crispy chicken, extra sauce, and pickles.

Servings and timing

This recipe yields 4 sandwiches.Preparation time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes

Variations

Use chicken thighs for a juicier sandwich.

Add kimchi for extra tang and crunch.

Try sweet potato chips or spicy flavored chips for a twist.

Top with a fried egg for a Korean breakfast-inspired version.

Add coleslaw instead of lettuce for extra texture.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.Reheat in an oven or air fryer at 375°F (190°C) for 8-10 minutes to maintain crispiness.Assemble sandwiches just before serving to keep buns and toppings fresh.

FAQs

What does gochujang taste like?

It’s a Korean fermented chili paste with a spicy, sweet, and savory flavor profile.

Can I bake the chicken instead of frying?

Yes, bake at 425°F (220°C) for 20-25 minutes or until crispy and cooked through.

Can I use store-bought sauce?

You can, but the homemade gochujang mayo gives it a fresher, more balanced flavor.

Are potato chips really necessary?

They give the chicken a unique crunch, but panko or breadcrumbs can be used instead.

Is this sandwich very spicy?

It has a medium heat level, but you can adjust the gochujang amount to taste.

What buns work best?

Brioche or soft sandwich rolls work great to balance the spiciness.

Can I make this gluten-free?

Yes, use gluten-free flour, chips, and soy sauce alternatives.

Can I air fry the chicken?

Absolutely—cook at 375°F (190°C) for 15-18 minutes, flipping halfway.

Can I prep the chicken in advance?

Yes, coat and refrigerate it up to 6 hours ahead, then fry when ready.

Can I make the sauce ahead?

Yes, store the sauce in the fridge for up to a week.

Conclusion

The Gochujang Chicken Sandwich with Crispy Potato Chip Crust is a creative, satisfying meal that brings bold Korean flavors and satisfying textures to the table. Whether you’re craving something spicy, crunchy, or just plain different, this sandwich hits every mark. Try it for your next lunch or dinner and enjoy a new favorite with every bite.

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