Description
This Crispy Chilli Chicken Kimchi Mayo Sandwich combines crunchy, golden-fried chicken breasts with a spicy chilli oil coating and tangy, fermented kimchi mayo. Nestled inside toasted ciabatta with fresh lettuce and chives, it’s a perfect balance of heat, creaminess, and freshness that delivers a flavorful and satisfying sandwich experience.
Ingredients
Scale
For the Chicken
- 2 chicken breasts
- 50g plain flour
- 75g panko breadcrumbs
- 2 eggs
- 3 tbsp chilli oil
- 500ml vegetable oil (for frying)
For the Kimchi Mayo and Assembly
- 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
- Prepare the Chicken: Butterfly the chicken breasts by slicing into one side and opening them like a book. Place them between baking parchment and gently bash with a rolling pin until they are 1-2cm thick. This ensures even cooking and a tender texture.
- Set up the Breading Station: Place the plain flour on one plate and season it with salt and pepper. On a second plate, spread out the panko breadcrumbs. In a shallow bowl, whisk together the eggs with 1 tablespoon of the chilli oil to form the egg wash.
- Bread the Chicken: Dip each chicken breast into the seasoned flour, coating completely. Then dip into the egg wash, ensuring full coverage. Finally, press both sides into the panko breadcrumbs until fully coated. Set the breaded chicken breasts aside on a wire rack.
- Fry the Chicken: Heat the vegetable oil in a frying pan over medium-high heat until it reaches 180°C or bubbles form when testing with a small piece of bread. Carefully add the chicken breasts one at a time, frying for about 3 minutes on each side or until golden brown and cooked through. Transfer the cooked chicken onto kitchen paper to drain excess oil.
- Finish Chicken with Chilli Oil: Brush the fried chicken breasts with the remaining 2 tablespoons of chilli oil and lightly season with salt and pepper. This adds an extra layer of spicy flavor and gloss.
- Make Kimchi Mayo: In a bowl, mix the mayonnaise with the roughly chopped kimchi. Season to taste. This spicy, tangy mayo is key to the sandwich’s vibrant flavor.
- Assemble the Sandwich: Spread the kimchi mayo generously over one side of the toasted ciabatta loaf. Layer the coated chicken breast on top, followed by additional kimchi if desired, sliced Sweet Gem lettuce, and finely chopped chives. Optionally squeeze a wedge of lemon over the filling for a fresh citrus kick.
- Serve: Cut the sandwich in half to serve. This recipe makes a hearty sandwich perfect for lunch or a casual dinner.
Notes
- Ensure the oil is hot enough before frying to get a crispy coating without absorbing too much oil.
- Use Sweet Gem lettuce or any mild lettuce for a fresh crunch without overpowering the flavors.
- Kewpie mayonnaise gives a richer, creamier flavor but regular mayo works well too.
- The lemon wedge adds a bright, zesty contrast to the rich fried chicken and mayo.
- Can be served with extra kimchi on the side for kimchi lovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Fusion (Korean-inspired Western Sandwich)
Keywords: crispy chicken sandwich, chilli chicken sandwich, kimchi mayo sandwich, Korean fusion sandwich, spicy chicken sandwich
