Korean BBQ Air Fryer Crispy Chicken Sandwich

• 4 Chicken thighs (boneless & skinless)
• 2 cups or buttermilk
• 2 tbsp of soy sauce
• 3 tbsp gochujang
• Kewpi mayo (or regular is also fine)
• 1 cup of flour
• ½ cup of cornstarch
• Iceberg lettuce
• 1 cucumber
• 1 cup rice vinegar
• 1 tbsp sugar or honey
• Korean BBQ

Air fried chicken

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.

Pickled cucumbers

6. Slice the cucumber into thin slices.
7. Toss cucumber slices with rice vinegar, sugar, and a splash of soy sauce.
8. Let rest for 10 minutes.

Korean BBQ mayo

9. Add about 3 tbsp of Kewpi mayo into a small bowl, along with 1 scoop of Korean BBQ spice and 1 tbsp of gochujang.
10. Mix well and set aside.

Assemble and enjoy

11. Toast the brioche buns.
12. Spread the Korean BBQ mayo across the top and bottom of each bun.
13. Top with lettuce and pickled cucumbers.
14. Add 1 or 2 chicken thighs to your sandwich and enjoy.