Gochujang Chicken Sandwich with Crispy Potato Chip Crust

Gochujang Chicken Sandwich with a Potato Chip Crust

Gochujang Chicken Sandwich with Crispy Potato Chip Crust

This Gochujang Chicken Sandwich layers crispy air-fried chicken with a potato chip crust, sticky Gochujang sauce, a quick cucumber salad, and crunchy kimchi. Big flavor, messy hands, and major crunch all packed into one sandwich.

Course Dinner, Lunch, Main Course

Cuisine Korean-Inspired

Keyword Air Fryer Chicken Sandwich, Crispy Chicken Sandwich, Gochujang Chicken Sandwich

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 676kcal

Author Cathy Pollak

Equipment

Air Fryer Cooks the chicken quickly with a crispy exterior and juicy interior.
mixing bowls Used for tossing and marinating the cucumber salad and dredging the chicken.
skillet Used to simmer and thicken the sauce and for toasting the rolls until golden and crisp.
measuring cups and spoons For accurate measurement of ingredients.

Ingredients

Quick Cucumber Salad:

1 large English cucumber thinly sliced
1/3 cup rice wine vinegar
1 tbsp. low-sodium soy sauce or tamari
1/2 tsp. toasted sesame oil
1 tsp. sesame seeds (white or black)
2 cloves garlic finely minced
1 green onion (green top) chopped
1 tsp. Gochugaru (Korean pepper flakes) or crushed red pepper flakes
1 tbsp. Gochujang (Korean chili paste)*

Crispy Chicken:

1/2 cup all-purpose flour (or gluten-free flour)
1/2 tsp. garlic powder
1/2 tsp black pepper
2 large eggs
1-1/2 cups crushed, thin potato chips
4 (each thigh approx. 4-5 oz.) boneless, skinless chicken thighs or thigh fillets

Sauce:

2 tbsps. low-sodium soy sauce or tamari
3 tbsps. Gochujang (Korean chili paste)*
1 tbsp. ginger paste
3 tbsps. light brown sugar
1/2 tsp. toasted sesame oil
1 cup water

Assembly:

4 tbsps. butter (for toasting buns)
4 buns (such as brioche) or ciabatte rolls
2 tbsps. mayonnaise
1/2 cup cabbage kimchi

Instructions

In a medium bowl, toss the cucumber with the rice wine vinegar, soy sauce, toasted sesame oil, sesame seeds, garlic, green onion, Gochugaru, and Gochujang. Cover and refrigerate for at least 30 minutes.
1 large English cucumber, 1/3 cup rice wine vinegar, 1 tbsp. low-sodium soy sauce, 1/2 tsp. toasted sesame oil, 1 tsp. sesame seeds, 2 cloves garlic, 1 green onion (green top), 1 tsp. Gochugaru (Korean pepper flakes), 1 tbsp. Gochujang (Korean chili paste)*
Set up three shallow plates: one with the flour, garlic powder, and black pepper mixed together, one with the beaten eggs, and one with the crushed potato chips.
1/2 cup all-purpose flour, 1/2 tsp. garlic powder, 1/2 tsp black pepper, 2 large eggs, 1-1/2 cups crushed, thin potato chips
Dredge each chicken thigh in the flour mixture, dip it in the egg wash, and coat it completely in crushed potato chips.
4 (each thigh approx. 4-5 oz.) boneless, skinless chicken thighs or thigh fillets
Preheat the air fryer to 380ºF. Air fry the chicken for 15–18 minutes, flipping halfway through, until golden and cooked through with an internal temperature of 165ºF.
While the chicken cooks, whisk the soy sauce, Gochujang, ginger paste, brown sugar, toasted sesame oil, and water together in a bowl. Transfer the sauce to a skillet and simmer over medium heat until slightly thickened, about 5–8 minutes.
2 tbsps. low-sodium soy sauce, 3 tbsps. Gochujang (Korean chili paste)*, 1 tbsp. ginger paste, 3 tbsps. light brown sugar, 1/2 tsp. toasted sesame oil, 1 cup water
When the chicken is done, coat each piece generously with the warm sauce.
Melt 1 tablespoon of butter at a time in a medium skillet. Toast the rolls cut-side down until golden, adding more butter as needed.
4 tbsps. butter, 4 buns (such as brioche)
Spread a little mayo on the inside of each bun. Layer a piece of sauced crispy chicken on the bottom, then top with cucumber salad and kimchi. Add the top bun and serve.
2 tbsps. mayonnaise, 1/2 cup cabbage kimchi

Notes

If you can’t find ginger paste in the produce section, it’s easy to make your own. Just grate fresh ginger on a microplane or the fine side of a box grater until you have a smooth, paste-like consistency.
You can adjust the heat by using a little less Gochujang if you want it milder, or stir in a pinch of Gochugaru or crushed red pepper if you want it hotter.
*Make sure you’re using Gochujang paste, not Gochujang hot sauce or just Gochujang sauce — the paste is thick, rich, and fermented, and it’s what gives the sauce its texture and depth.

Additional Tips:

Bread options: Ciabatta, brioche, or toasted sandwich rolls all work great. Choose something sturdy enough to hold the saucy chicken and toppings.
Potato chips: Thinner, crisper-style chips work best for coating. Thicker kettle chips tend to break off more easily.
Cooking alternative: If you don't have an air fryer, you can bake the coated chicken on a wire rack over a sheet pan at 400ºF for about 20–25 minutes, flipping halfway through.
Kimchi tip: Use cabbage kimchi that's more fermented and juicy for the best flavor contrast against the crispy chicken.

For the best results when making Gochujang Chicken Sandwich, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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