Korean-Inspired spicy fried chicken sandwich

Equipment:

• 2 Baking dishes
• 12 inch Heavy Bottom Pan (Cast Iron Skillet) or Deep fryer
• 2 large pieces of plastic wrap
• Tongs 
• Large Mixing bowls  and Small
• Measuring cups and spoons
• Whisk
• Kitchen Shears
• Small Saucepan
• ‍Meat Tenderizer Hammer-Mallet Tool
  

*Optional* Spicy Mayo Sauce:

• ¼ cup Kewpie or mayonnaise 
• 2 Tablespoon  gochugaru (Korean chili flakes)
• 2 teaspoons Sriracha
  

Spicy Korean Chicken Sauce:

• 4  garlic cloves(minced) or 1 Tablespoon of garlic paste
• 1½ Tablespoon gochujang chili pepper flakes
• 2 Tablespoon  honey (I use Bushwick Spicy Honey)
• 1 Tablespoon soy sauce
• ¼ cup water
  

Dry Batter:

• ¾ cup all-purpose flour
• ¼ cup whole-wheat flour
• 1 Tablespoon malted milk powder
• 1 ½ teaspoons confectioners' sugar
• ¼ teaspoon baking soda
• ¼ teaspoon dry ground mustard
• 1 teaspoon paprika

Wet Batter:

• 1 large egg
• ½ cup low-fat buttermilk
• 1 Tablespoon Pickle Juice (optional)
  

Chicken: 

• 4 skinless, boneless chicken breasts or chicken thighs
• Kosher salt, to taste
• freshly ground pepper, to taste
• 2 teaspoons paprika

Sandwich Buns and Toppings

• 1 tablespoon unsalted, melted butter
• 4 slider or hamburger buns, split
• 3 pieces of green onions, chopped
• 8-10 Dill pickle slices
• Kimchi 
  

For Frying:

• Peanut oil, for frying (at least 2 inches to cover the bottom of a pan)
  

1. Make the Spicy Mayo sauce by combining the listed ingredients in a small mixing bowl, mix well and set aside. 
2. Make the spicy gochujang sauce by combining the listed ingredients in a small saucepan, allow to simmer 2-3 minutes on medium-low heat. Remove from heat, and place in a heat resistant bowl, set aside.
3. In a medium size baking dish or large mixing bowl, whisk together the egg, buttermilk, and pickle juice. Then, in a separate bowl, whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, ½ teaspoon  paprika, and 1 teaspoon each of salt and pepper.
4. Sandwich the chicken pieces in-between 2 pieces of plastic wrap. Using a Meat Tenderizer Hammer-Mallet Tool. Pound each chicken breast or thigh until the pieces are ¼ to ½ inch in thickness and uniform. Cut the pieces of chicken in half so they are smaller in size to fit on the slider buns or you can make regular size chicken sandwiches. Season chicken with 1 teaspoon of salt, and ½ teaspoon each piece of paprika and pepper (or you can use all-purpose seasoning). Once the chicken is seasoned, place the chicken in the wet batter, and set aside while you heat your pan. 
5. In a heavy bottom pan or cast Iron skillet, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325 degrees, or until small drops of water sizzle and evaporate.
6. While the oil is coming to temperature, Dip the chicken first in the egg mixture and then dredge in the flour mixture coating completely. Fry the chicken in the hot oil until brown about 7-8 minutes, adjusting the heat if needed. Drain on paper towels then place on a baking dish.  The internal temperature should reach 165˚F (75˚C). Drain on a paper towel–lined plate or wire rack.
7. Spread butter or brush melted butter on hamburger/slider buns and toast lightly.
8. Coat chicken in Gochujang sauce, place on the lightly toasted butter buns and top with spicy mayonnaise desired toppings such as pickles, green onions, Kimchi.

Enjoy!