- Split the chicken breasts. Add onion powder, gochugaru, rice flour, salt and baking powder into a freezer bag. Add the chicken to the mixture and shake well.
- Heat oil in a deep pan. Fry the chicken until it is fully cooked and turns golden, ca. 7–8 minutes. Drain the chicken on a rack.
- Kimchi mayo:
Chop the kimchi. Stir in the mayonnaise and season with sriracha. - Sandwich:
Grate Le Gruyère AOP roughly. Place 4 pieces of bread in a dry, hot pan. Top with cheese and let it melt. - Toast the other four pieces of bread so that all bread is toasted on one side. Finely chop the spring onions.
- Fill the sandwiches with lettuce, kimchi mayo, chicken and spring onions. Fold together and enjoy immediately.
| Chicken | |
|---|---|
| 2 | chicken breasts |
| 1 tbsp | onion powder |
| 2 tbsp | gochugaru (Korean chili powder) |
| 1 dl | rice flour |
| 1 tsp | salt |
| 1 tsp | baking powder |
| Plenty of oil for frying | |
| Kimchi mayo | |
|---|---|
| 4 tbsp | kimchi |
| 4 tbsp | mayonnaise |
| 1 tbsp | sriracha chili sauce |
| Sandwich | |
|---|---|
| 200 g | Le Gruyère AOP |
| 8 | slices of toast |
| 3 | spring onions |
| 2 | handfuls of lettuce |
