Air-Fried Korean Barbecue Chicken Sandwich

the Breville Test Kitchen

Air-Fried Korean Barbecue Chicken Sandwich

Name: Air-Fried Korean Barbecue Chicken Sandwich
Cook time: 1500 s
Total time: 3300 s
Yield: Serves 4
Ingredients: 1½ cups (90 g) panko breadcrumbs; 2 tbsp olive oil; 4 burger buns - cut in half horizontally; 2 large eggs - lightly whisked; 1 tbsp gochujang (Korean fermented red chili paste); 2 tsp all-purpose flour; ¼ tsp garlic powder; ⅛ tsp kosher salt; 4 boneless and skinless chicken thighs - fat trimmed; 2 tbsp soy sauce; 1 tbsp sesame oil; 6 cloves garlic - finely grated; 1 tbsp finely grated ginger; 2 tbsp gochujang (Korean fermented red chili paste); 3 tbsp dark brown sugar; ¼ cup (55 g) mayonnaise; 2 tsp rice wine vinegar; 1 clove garlic - finely grated; 1 tsp finely grated ginger; ⅛ tsp chili powder; 1 tsp sugar; 200 g green cabbage - finely shredded; 100 g daikon radish - coarsely grated or julienned; 2 green onions - thinly sliced

The thread that brings this dish together is that of ‘gochujang’ – a genius sweet, spicy and savory Korean chili paste. It gives you a little kiss and then follows through with a cheeky kick. Golden crisp, crumbed chicken, fresh slaw made with daikon radish and ginger and a homemade barbecue sauce like no other. This is a taste sensation!

55 mins total time

25 mins active time

Easy

Serves 4

Ingredients

Measurements:

1½ cups (90 g) panko breadcrumbs
2 tbsp olive oil
4 burger buns
cut in half horizontally
2 large eggs
lightly whisked
2 tsp all-purpose flour
¼ tsp garlic powder
⅛ tsp kosher salt
4 boneless and skinless chicken thighs
fat trimmed

For the Korean barbecue sauce

1 tbsp gochujang (Korean fermented red chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp gochujang (Korean fermented red chili paste)
3 tbsp dark brown sugar

For the slaw

6 cloves garlic
finely grated
1 tbsp finely grated ginger
¼ cup (55 g) mayonnaise
2 tsp rice wine vinegar
1 clove garlic
finely grated
1 tsp finely grated ginger
⅛ tsp chili powder
1 tsp sugar
200 g green cabbage
finely shredded
100 g daikon radish
coarsely grated or julienned
2 green onions
thinly sliced

Instructions

1
Insert the wire rack into position 4. Set the oven to Bake, Convection, 175°C, for 11 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
2
Combine the crumbs and oil and rub together. Spread evenly over the base of the roasting pan.
3
Once preheated, place the pan in the oven and cook for 11 minutes. When the Rotate Remind signals, stir the crumbs and continue cooking. Meanwhile, continue to the next step.
4
Place all the Korean barbecue sauce ingredients in a small saucepan over medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally for 5 minutes, or until the sauce thickens slightly and coats the back of a spoon. Remove from the heat and set aside.
5
The crumbs should be golden brown. If not, cook them for a few more minutes. Transfer the crumbs to a plate to cool.
6
Move the wire rack to position 7. Place the buns cut side up in the air fry basket. Insert the basket into rack position 3. Set the oven to Broil, High, for 2 minutes and press Start to broil.
7
The buns should be lightly toasted. If not, broil for a little longer. Remove the buns from the oven and set aside.
8
Place the roasting pan on the rack, so it sits beneath the basket to catch any drips during cooking. Adjust the oven to Air Fry, Super Convection, 205°C, for 15 minutes and press Start.
9
Place the eggs, gochujang, flour, garlic powder and salt in a bowl and whisk to combine. Place the crumbs on a separate plate.
10
Dip the chicken in the egg mixture, allowing the excess to drain. Coat in the crumbs, patting to adhere and shaking off any excess. Place in a single layer in the air fry basket.
11
When the oven signals, place the basket in rack position 3 and cook for 15 minutes. Meanwhile, make the slaw.
12
Place the mayonnaise, vinegar, garlic, ginger, chili powder and sugar in a medium bowl and whisk to combine. Add the cabbage, daikon and onions and toss to combine. Set aside until required.
13
The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 74°C. If not, cook for a little longer. 
Tip: The size of the chicken can alter the cooking time. For best results, using a probe, test for doneness a couple of minutes before the end of the cook.
14
Place a piece of chicken on the base of each burger bun. Top with the Korean barbecue sauce, slaw, burger bun tops and serve.