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Crispy Chilli Chicken Kimchi Mayo Sandwich Recipe

★★★★★

4.9 from 124 reviews
  • Author: Ethan
  • Total Time: 25 minutes
  • Yield: 2 sandwiches 1x

Description

This Crispy Chilli Chicken Kimchi Mayo Sandwich combines crunchy fried chicken with tangy kimchi-infused mayonnaise, fresh lettuce, and fragrant chives, all packed inside a toasted ciabatta loaf. The chicken is breaded with flour, egg, and panko breadcrumbs, then fried to golden perfection and brushed with spicy chilli oil for an extra kick. This sandwich offers a perfect blend of textures and flavors—crispy, spicy, creamy, and refreshing—making it an unforgettable meal for lunch or dinner.

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

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

For 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

  1. Prepare the chicken: Butterfly each chicken breast by slicing along one side and opening it out like a book. Place them between sheets of baking parchment and gently bash with a rolling pin until they are 1-2cm thick.
  2. Set up breading stations: Pour the plain flour onto one plate and season with salt and pepper. Beat the eggs with 1 tbsp chilli oil in a shallow bowl. Place the panko breadcrumbs on a separate plate.
  3. Bread the chicken: Dip each chicken breast first into the flour, coating fully. Then dip into the egg mixture, ensuring full coverage. Finally, coat both sides evenly with the panko breadcrumbs. Place breaded chicken on a wire rack and repeat with the second piece.
  4. Fry the chicken: Heat vegetable oil in a frying pan over medium-high heat until it reaches 180°C (or test by adding a small piece of bread—it should bubble and brown quickly). Carefully add the chicken breasts one at a time and fry for about 3 minutes on each side until golden brown and cooked through. Drain on kitchen paper and immediately brush with the remaining 2 tbsp chilli oil. Lightly season.
  5. Make the kimchi mayo: Combine the kewpie mayonnaise with the chopped kimchi in a bowl and season to taste, mixing well.
  6. Assemble the sandwich: Spread the kimchi mayo over one side of the toasted ciabatta halves. Place the crispy chicken breasts on top, then add extra kimchi if desired, followed by thinly sliced Sweet Gem lettuce and chopped chives. Squeeze lemon juice over the filling before closing the sandwich.
  7. Serve: Cut the sandwich in half and serve immediately, optionally with extra kimchi on the side for a spicy, tangy boost.

Notes

  • Butterflying the chicken to an even thickness ensures it cooks evenly and fries crispy.
  • Using panko breadcrumbs gives extra crunch compared to regular breadcrumbs.
  • Kewpie mayonnaise adds a richer flavor, but regular mayonnaise works well too.
  • Make sure the oil temperature is right before frying to avoid greasy chicken.
  • Adjust the amount of chilli oil to control the spiciness of the sandwich.
  • This sandwich is best enjoyed fresh to maintain the crispy texture.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Lunch
  • Method: Frying
  • Cuisine: Fusion (Asian-inspired sandwich)

Keywords: crispy chicken sandwich, kimchi mayo sandwich, fried chicken sandwich, spicy sandwich, Korean-inspired sandwich, ciabatta sandwich

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Find it online: https://theethankitchen.com/crispy-chilli-chicken-kimchi-mayo-sandwich-recipe/