Korean-Inspired Fried Chicken Sandwich

For the sauce: In a small pot, add 3 tablespoons gochujang, 1/2 cup ketchup, 1 teaspoon gochugaru chili flakes, a 1-inch knob of grated ginger, 3 tablespoons soy sauce, 1/4 cup rice wine vinegar, a pinch of MSG, and 1/4 cup dark brown sugar. Bring the mixture to a low simmer and reduce until it thickens. Remove from heat and stir in 5 tablespoons of chopped garlic.

For the chicken: Marinate chicken thighs in buttermilk seasoned with garlic powder, salt, pepper, and hot sauce for 4 hours. After marinating, coat the chicken in a mixture of half corn starch and half flour. Fry the chicken at 350°F (175°C) until the internal temperature reaches 165°F (74°C).

Assembly: Paint your fried chicken with the delicious sauce. Serve on a toasted bun with your preferred toppings; the author opted for coleslaw and pickled onions. Enjoy!