This Kimchi Butter Crispy Chicken Sandwich is the ultimate crispy chicken sandwich with a Korean-inspired twist. Juicy chicken thighs are coated in a crunchy, katsu-style Japanese panko crust, fried until golden brown, then brushed with a sweet, tangy and buttery kimchi butter glaze. Each sandwich is finished with creamy coleslaw and crunchy Korean-inspired pickles, all piled onto a soft brioche bun. It’s crispy, creamy, tangy, slightly sweet and savory all in one bite.

The chicken gets its incredible crunch from a simple seasoned batter and Japanese panko breadcrumbs, similar to the coating used for chicken katsu. Boneless chicken thighs stay extra juicy on the inside while the panko creates a light, crispy shell on the outside. As soon as the chicken comes out of the fryer, it’s brushed with a simple kimchi butter glaze made from butter, kimchi juice, honey and salt. Using the flavorful juice from a jar of kimchi gives you that tangy, fermented kimchi flavor without weighing down the crunchy chicken with pieces of kimchi.

And because every good fried chicken sandwich needs something fresh to balance out all that richness, we’re adding a quick creamy coleslaw. Shredded cabbage is tossed with Japanese mayo, a little sugar and juice from the Korean-inspired pickle jar for the perfect balance of creamy, sweet and tangy. The same pickles are layered directly onto the sandwich for even more acidity and crunch. Together, the slaw and pickles cut through the rich kimchi butter and fried chicken so the sandwich doesn’t feel too heavy.

Everything gets sandwiched between a soft, slightly sweet brioche bun, which is the perfect match for the salty, tangy and slightly spicy flavors of the chicken. If you love Korean fried chicken, chicken katsu or a really good crispy chicken sandwich, this Kimchi Butter Crispy Chicken Sandwich recipe gives you a little bit of everything. And that kimchi butter glaze might just become something you’ll want to brush over every piece of fried chicken you make from now on.

Why You’ll Love This Kimchi Butter Crispy Chicken Sandwich

The best part about this sandwich is the contrast of textures. The chicken is juicy on the inside and ridiculously crispy on the outside, while the coleslaw is cool and creamy, the pickles are crunchy and tangy, and the brioche bun is soft and buttery.

The kimchi butter glaze is what really makes this crispy chicken sandwich special. Kimchi juice is already packed with tangy, spicy and savory flavor, so you don’t need a long list of ingredients to turn it into a glaze. Butter adds richness, honey balances the acidity with sweetness, and a pinch of salt brings everything together.

Instead of tossing the fried chicken in a heavy sauce, I like to brush the kimchi butter directly onto the crispy panko coating. This gives the chicken plenty of flavor without completely saturating the crust, so you still get that satisfying crunch when you bite into it.

Ingredients You’ll Need

Chicken Thighs

Boneless, skinless chicken thighs are my favorite cut for crispy chicken sandwiches because they stay incredibly juicy even after frying. If your chicken thighs are very thick or uneven, lightly pound them to an even thickness so they cook at the same rate.

Brioche Buns

Brioche buns are soft, buttery and slightly sweet, which makes them perfect for balancing the savory and tangy flavors in this sandwich. Lightly toasting the cut sides also helps prevent the buns from becoming soggy.

Korean-Inspired Pickles

Crunchy Korean-inspired pickles add acidity and freshness to cut through the richness of the fried chicken. Don’t throw away the pickle juice! We’ll use some of it to season the coleslaw.

Neutral Oil

Use a neutral oil with a high smoke point for frying, such as vegetable, canola or peanut oil.

Kimchi Butter Glaze

Kimchi Juice

The juice from a jar of kimchi is the key ingredient in this glaze. It’s tangy, savory, slightly spicy and packed with fermented kimchi flavor. Using the juice instead of pieces of kimchi also allows you to create a smooth glaze that’s easy to brush over the crispy chicken.

Honey

Honey balances the acidity and spice of the kimchi juice while giving the glaze a subtle sweetness. It also helps the kimchi butter cling to the crispy panko coating.

Butter

Butter adds richness and transforms the kimchi juice into a smooth, glossy glaze. It also complements the buttery brioche bun and gives the chicken an extra indulgent finish.

Gochugaru

Gochugaru, or Korean red pepper flakes, adds an extra layer of smoky, slightly sweet heat to the kimchi butter glaze.

Salt

A small pinch of salt brings out the savory flavors in the glaze. Depending on how salty your kimchi juice is, you may only need a little, so season to taste.

Batter and Panko Coating

Eggs

Eggs help bind the batter together and create a coating that will hold onto the panko breadcrumbs.

All-Purpose Flour

Flour forms the base of the batter and helps create a substantial coating around the chicken.

Water

Water thins the batter to the right consistency so it evenly coats the chicken without becoming too heavy.

Paprika

Paprika adds mild seasoning and helps give the fried coating a beautiful golden color.

Salt

Seasoning the batter itself ensures the crispy chicken has flavor underneath the kimchi butter glaze.

Garlic Powder

Garlic powder adds another layer of savory flavor to the chicken coating without introducing fresh garlic that could burn during frying.

Japanese Panko Breadcrumbs

Japanese panko breadcrumbs are essential for that katsu-style crispy chicken texture. The larger, airier flakes fry up lighter and crunchier than traditional breadcrumbs.

Creamy Coleslaw

Shredded Cabbage Mix

Using a pre-shredded cabbage or coleslaw mix makes this recipe quick and easy. The fresh cabbage also adds another layer of crunch to the sandwich.

Japanese Mayo

Japanese mayo creates a rich and creamy coleslaw dressing. Its slightly tangy, savory flavor works especially well with the Korean-inspired ingredients in the sandwich.

Sugar

A little sugar balances the acidity from the pickle juice and creates that classic sweet and tangy coleslaw flavor.

Pickle Juice

The juice from your Korean-inspired pickles doubles as the acidic component of the coleslaw dressing. It adds tanginess and helps tie the flavor of the slaw into the pickles on the sandwich.

Salt and Pepper

Season the finished coleslaw with salt and freshly ground black pepper to taste.

Substitutions

• Chicken thighs: Boneless, skinless chicken breasts can be used instead. Pound them to an even thickness so they cook evenly without drying out.
• Brioche buns: Substitute potato rolls or your favorite soft hamburger buns.
• Japanese panko: Regular panko works well. Traditional breadcrumbs can also be used, but they won’t give you quite the same light, craggy crunch.
• Japanese mayo: Regular mayonnaise works if you don’t have Japanese mayo.
• Korean-inspired pickles: Try pickled cucumbers, Korean pickled radish or another crunchy, slightly sweet pickle.
• Pickle juice: Rice vinegar can work in the coleslaw if you don’t have enough pickle brine. You may need to adjust the sugar and salt to taste.
• Honey: Maple syrup or sugar can work in the kimchi butter glaze, although the flavor and consistency will be slightly different.
• Neutral frying oil: Vegetable, canola or peanut oil are all great options.
• Deep frying: You can make the chicken in an air fryer or oven instead. See the alternative cooking methods below.

Deep Fryer vs. Air Fryer vs. Oven

While I personally recommend deep frying for the crunchiest Kimchi Butter Crispy Chicken Sandwich, you can also make the katsu chicken in an air fryer.

Deep Frying

Deep frying will give you the crispiest and most traditional katsu-style crust. Heat your neutral frying oil to approximately 350°F before adding the chicken.

Fry the breaded chicken thighs in batches until the panko is deeply golden brown and crispy and the chicken reaches an internal temperature of 165°F. Avoid overcrowding the pot, which can cause the oil temperature to drop and result in a greasier coating.

Air Fryer

Preheat your air fryer to 375°F. Generously spray or lightly brush the panko-coated chicken with neutral oil before placing it into the basket in a single layer.

Air fry for approximately 12–16 minutes, flipping halfway through, until golden and crispy and the chicken reaches an internal temperature of 165°F. Cooking time will depend on the size and thickness of your chicken thighs.

For even better color, you can lightly toast the panko with a little oil in a skillet before using it to coat the chicken.

Regardless of which cooking method you choose, brush the chicken with the kimchi butter glaze immediately after cooking while it’s still hot.

Frequently Asked Questions

What is a Kimchi Butter Crispy Chicken Sandwich?

A Kimchi Butter Crispy Chicken Sandwich is a Korean-inspired fried chicken sandwich made with juicy chicken thighs coated in a katsu-style panko crust. The crispy chicken is brushed with a sweet and tangy kimchi butter glaze and served on a brioche bun with creamy coleslaw and Korean-inspired pickles.

What is kimchi butter glaze made of?

This simple kimchi butter glaze is made with just four ingredients: kimchi juice, honey, butter and salt. The kimchi juice provides most of the flavor, while honey balances the acidity and butter creates a rich, glossy consistency.

What can I do with leftover kimchi juice?

Don’t throw it away! Kimchi juice is packed with flavor and can be added to fried rice, noodles, marinades, salad dressings and sauces. In this recipe, it becomes the base of our kimchi butter glaze.

Is this sandwich spicy?

The spice level will depend largely on the kimchi you use. Kimchi juice adds some heat, but the butter and honey mellow it out. If you want a spicier sandwich, use juice from a spicy kimchi.

Why use chicken thighs instead of chicken breasts?

Chicken thighs contain more fat than chicken breasts, which helps them stay tender and juicy during frying. They work especially well for crispy chicken sandwiches because you get a juicy center underneath the crunchy panko crust.

Can I use chicken breast?

Absolutely. Pound boneless, skinless chicken breast to an even thickness before breading so the center cooks through before the panko becomes too dark.

Why use panko instead of regular breadcrumbs?

Japanese panko breadcrumbs have larger, airier flakes than traditional breadcrumbs. They create the signature light and extra-crispy coating associated with katsu.

How do I keep the panko from falling off?

Make sure every part of the chicken is covered with batter before pressing it firmly into the panko. After breading, let the chicken rest for about 5–10 minutes before frying to help the coating adhere.

What temperature should I fry the chicken?

Keep your frying oil around 350°F. If the oil is too cold, the breading can absorb excess oil and become greasy. If it’s too hot, the panko may burn before the chicken is cooked through.

How do I know when the chicken is cooked?

Use an instant-read thermometer to check the thickest portion of the chicken. Poultry should reach an internal temperature of 165°F.

Will the kimchi butter glaze make my chicken soggy?

The key is to brush rather than toss the fried chicken in the glaze. A thin coating gives you the flavor of kimchi butter without completely soaking the panko crust.

Can I make Kimchi Butter Crispy Chicken Sandwiches ahead of time?

You can prepare the coleslaw and kimchi butter glaze ahead of time, but the chicken is best fried and assembled right before serving. The panko coating will gradually lose its crunch once it comes into contact with the glaze, slaw and pickles.