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Try giving this fried chicken sandwich a Korean twist with crunchy slaw, spicy sauce and a chicken marinade that’s packing heat. Rach says the leftover barbecue sauce, which can be kept for two weeks, is delicious on pork chops or rotisserie chicken garnished with scallions and sesame seed.
For the chicken, combine the marinade ingredients in a bag: soy, chili paste, lime, sesame oil, garlic, ginger, coriander and pepper. Add chicken to bag and marinate overnight or several hours.
For the slaw, whisk up mayo or Fabanaise, chili paste, sugar or honey, ginger, garlic, sesame oil and scallions, add cabbage and kimchi and a splash of brine, toss and chill until ready to serve. (Slaw can be made a day ahead.)
For the barbecue sauce, add oil to a skillet over medium heat, stir garlic and ginger 1 minute, add soy sauce and dissolve the sugar into the pan, add rice wine vinegar, honey, cornstarch and sesame oil to thicken. Add chili paste to taste.
To prepare chicken, heat frying oil to 350˚F in deep skillet or tabletop fryer. Arrange dishes for breading in 3 shallow dishes: half the flour, buttermilk, remaining flour. Season the flour with salt and pepper. Working with a couple of pieces of chicken at a time, drain off excess marinade and coat chicken in flour, buttermilk and flour. Fry chicken to deep golden and crispy, 6-7 minutes. Drain on wire rack.
Place chicken on buns and top with barbecue sauce and slaw.