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: 900 s
Total time: 2700 s
Yield: Serves 2
Ingredients: ¾ cup (1½ oz) panko breadcrumbs; 1 tbsp olive oil; 2 burger buns - cut in half horizontally; 1 large egg - lightly whisked; 2 tsp gochujang (Korean fermented red chili paste); 1 tsp all-purpose flour; ¼ tsp garlic powder; ⅛ tsp kosher salt; 2 boneless and skinless chicken thighs - fat trimmed; 3 tbsp barbecue sauce; 1 tbsp gochujang (Korean fermented red chili paste); 1 tsp sesame oil; ½ tsp soy sauce; ½ tsp finely grated ginger; 1 clove garlic - finely grated; 2 tbsp mayonnaise; 1 tsp rice wine vinegar; 1 clove garlic - finely grated; ½ tsp finely grated ginger; ½ tsp granulated sugar; ⅛ tsp chili powder; Pinch of kosher salt; 3½ oz green cabbage - finely shredded; 1 green onion - 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 and homemade barbecue sauce like no other. This is a taste sensation! 

45 mins total time

15 mins active time

Easy

Serves 2

Ingredients

Measurements:

¾ cup (1½ oz) panko breadcrumbs
1 tbsp olive oil
2 burger buns
cut in half horizontally
1 large egg
lightly whisked
2 tsp gochujang (Korean fermented red chili paste)
1 tsp all-purpose flour
¼ tsp garlic powder
⅛ tsp kosher salt
2 boneless and skinless chicken thighs
fat trimmed

For the Korean barbecue sauce

3 tbsp barbecue sauce
1 tbsp gochujang (Korean fermented red chili paste)
1 tsp sesame oil
½ tsp soy sauce
½ tsp finely grated ginger
1 clove garlic
finely grated

For the slaw

2 tbsp mayonnaise
1 tsp rice wine vinegar
1 clove garlic
finely grated
½ tsp finely grated ginger
½ tsp granulated sugar
⅛ tsp chili powder
Pinch of kosher salt
3½ oz green cabbage
finely shredded
1 green onion
thinly sliced

Instructions

1Insert the oven rack into position 2 Down. Set the oven to Air Fry, Super Convection, 300°F, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step. 
2In a medium bowl, combine the breadcrumbs and oil and rub together. Spread evenly over the base of the roasting pan.  
3Once preheated, place the pan in the oven and air fry for 10 minutes. When the oven signals, stir the crumbs. Meanwhile, continue to the next step. 
4To make the Korean barbecue sauce, place all the sauce ingredients in a small bowl and whisk to combine. Set aside until required.
5To make the slaw, place the mayonnaise, vinegar, garlic, ginger, sugar, chili powder and salt in a medium bowl and whisk to combine. Add the cabbage and onion and toss to combine. Set aside until required. 
6The crumbs should be golden brown. If not, press A Bit More. Transfer the crumbs to a shallow dish.
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
7Move the oven rack to position 3 Down. Place the roasting pan on the rack to catch any drips during cooking. Place the burger buns cut side up in the air fry basket. Insert the basket into position 1. Set the oven to Broil, High, for 2 minutes and press Start to toast the buns.
8The buns should be lightly toasted. If not, press A Bit More. Remove the buns from the oven and set aside. 
Tip: It may need a little more or a little less extra cooking time, best to keep an eye on it.
9Adjust the oven to Air Fry, Super Convection, 410°F, for 17 minutes and press Start. 
10Place the egg, gochujang, flour, garlic powder and salt in a shallow dish and whisk to combine.
11Place the chicken inside a resealable bag and lightly pound with a mallet to an even thickness. 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. 
12Once preheated, place the basket into position 1 and air fry for 17 minutes. When the oven signals halfway through cooking, check the chicken and rotate the basket, if necessary.
13The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. If not, press A Bit More. 
Tip: The size of the chicken can alter the cooking time. For best results, test for doneness about 5 minutes before the end of the cook.
14Place a piece of chicken on the base of each burger bun, spoon over the Korean barbecue sauce, and pile on the crunchy slaw. Cap with the bun tops and serve—perfect for a bold, flavor-packed bite.