Introduction

This crispy chilli chicken kimchi mayo sandwich combines crunchy, spicy chicken with the tangy kick of kimchi and creamy mayo. It’s a deliciously bold sandwich perfect for lunch or a casual dinner. Ready in under an hour, it’s a satisfying treat that elevates simple ingredients to something special.

The image shows a tall sandwich cut in half and stacked on top of each other, each layer made with light brown crusty bread dusted with flour. The bottom layer has a crispy golden fried chicken fillet, topped with bright green shredded lettuce and creamy sauce with reddish spice streaks, with small green chive pieces scattered on the sauce. The top sandwich half has a thick piece of grilled chicken with a white interior, covered with the same bright green shredded lettuce and creamy sauce with red streaks that drips slightly onto the bread. The sandwich is placed on a white marbled surface with two lemon wedges in the corner and a blurred blue cup in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 chicken breasts

50g plain flour

75g panko breadcrumbs

2 eggs

3 tbsp chilli oil

500ml vegetable oil

4 tbsp kewpie mayonnaise (or regular mayonnaise)

3 tbsp kimchi, roughly chopped, plus extra to serve

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

Step 1: Butterfly the chicken breasts by slicing into one side and opening them like a book. Cover with baking parchment and bash with a rolling pin until they are 1-2cm thick.

Step 2: Set up a breading station with flour (seasoned with salt and pepper) on one plate, panko breadcrumbs on a second plate, and whisked eggs with 1 tbsp chilli oil in a shallow bowl.

Step 3: Coat each chicken breast first in flour, then dip in the egg mixture, and finally coat evenly with the breadcrumbs. Place the breaded chicken on a wire rack and repeat with the second breast.

Step 4: Heat vegetable oil in a frying pan over medium-high heat until hot (180°C or bubbles form around a test bread piece). Fry the chicken breasts for 3 minutes on each side until golden and cooked through.

Step 5: Transfer the cooked chicken to kitchen paper and brush with the remaining 2 tbsp chilli oil. Season lightly with salt and pepper.

Step 6: Mix the mayonnaise with chopped kimchi to make kimchi mayo. Season to taste.

Step 7: Spread the kimchi mayo on one side of the toasted ciabatta halves. Layer with the crispy chicken, extra kimchi if desired, sliced lettuce, and chopped chives.

Step 8: Squeeze lemon wedges over the top for added brightness. Cut the sandwich in half and serve immediately.

Tips & Variations

For extra crunch, use fresh panko breadcrumbs rather than pre-packaged ones.

Substitute chicken thighs for a juicier, more flavorful option.

Add sliced cucumber or pickled radish for extra freshness and texture.

If you prefer less heat, reduce the amount of chilli oil or omit it from the egg wash.

Use a grill instead of frying for a lighter version.

FAQs

Can I make this sandwich vegetarian?

Yes, you can substitute the chicken with crispy fried tofu or a plant-based chicken alternative, using the same breading and frying method.

What can I use if I don’t have kewpie mayonnaise?

Regular mayonnaise works well as a substitute. Adding a bit of rice vinegar or a small dash of soy sauce can mimic the umami flavor of kewpie mayo.

Dinner

Crispy Chilli Chicken Kimchi Mayo Sandwich Recipe