Description

A deliciously crispy and spicy chicken sandwich featuring tender chicken breasts breaded and fried to golden perfection, paired with tangy kimchi-infused mayonnaise, fresh lettuce, and chives, all served inside a toasted ciabatta loaf. This sandwich balances heat, crunch, and creaminess for an irresistible meal.

Ingredients

Scale

Chicken and Coating

2 chicken breasts
50g plain flour
75g panko breadcrumbs
2 eggs
3 tbsp chilli oil (divided)
500ml vegetable oil (for frying)
Salt and pepper to season

Kimchi Mayo

4 tbsp kewpie mayonnaise or regular mayonnaise
3 tbsp kimchi, roughly chopped (plus extra to serve)

Sandwich Assembly

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 each chicken breast by slicing one side and opening it like a book. Place between baking parchment and gently bash with a rolling pin until they are 1-2cm thick to ensure even cooking.
Set Up Breading Station: On one plate, spread plain flour seasoned with salt and pepper. On another plate, place panko breadcrumbs. In a shallow bowl, whisk together the eggs and 1 tablespoon of chilli oil.
Bread the Chicken: Coat each chicken breast first in the flour, then dip in the egg mixture, and finally coat thoroughly with panko breadcrumbs. Place the breaded chicken on a wire rack and repeat with the second breast.
Fry the Chicken: Heat vegetable oil in a frying pan over medium-high heat until it reaches 180°C or until a small piece of bread bubbles upon contact. Carefully fry the chicken breasts for 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper, brush with the remaining chilli oil, and season lightly.
Make Kimchi Mayo: In a bowl, mix the kewpie mayonnaise with roughly chopped kimchi. Adjust seasoning if needed for taste.
Assemble the Sandwich: Spread the kimchi mayo over one side of the toasted ciabatta. Add the crispy chicken breasts, top with extra kimchi if desired, then layer on thinly sliced Sweet Gem lettuce and chopped chives.
Serve: Squeeze fresh lemon juice over the filling for brightness. Cut the sandwich in half and serve immediately with remaining kimchi on the side.

Notes

Butterflying and pounding the chicken ensures even cooking and tenderness.
Use a thermometer or test oil readiness with bread to prevent greasy or undercooked chicken.
For less heat, reduce or omit chilli oil.
Kewpie mayonnaise adds a creamy umami flavor, but regular mayo works fine as a substitute.
Adding fresh lemon juice enhances the sandwich’s brightness and balances the spicy flavors.
The sandwich is best enjoyed immediately to keep the chicken crispy.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Sandwich
Method: Frying
Cuisine: Fusion (Korean-inspired)

Keywords: crispy chicken sandwich, kimchi mayo, spicy chicken sandwich, Korean fusion sandwich, panko fried chicken, ciabatta sandwich, chili oil chicken