Directions

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1. Marinate the chicken in buttermilk, soy sauce, 2 tbsp gochujang and salt. Let this sit for 10 minutes.

2. Whisk together flour, cornstarch and 2 scoops of Korean BBQ spice and set aside

3. After the chicken has been marinated, pick up the chicken and let the excess buttermilk drip off and dredge both sides of the chicken with the flour mix

4. Spray the air fry basket with cooking spray, lay the chicken pieces and cook for 15 minutes.

5. Take the tray out to flip the chicken, then let it cook another 5-10 minutes.

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1. Slice the cucumber into thin slices

2. Toss cucumber slices with rice vinegar, sugar, and a splash of soy sauce.

3. Let rest for 10 minutes

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1. Add about 3 tbsp of Kewpi mayo into a small bowl, along with 1 scoop of Korean BBQ spice and 1 tbsp of gochujang

2. Mix well and set aside

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1. Toast the brioche buns

2. Spread the Korean BBQ mayo across the top and bottom of each bun

3. Top with lettuce and pickled cucumbers

4. Add 1 or 2 chicken thighs to your sandwich and enjoy!