Air Fryer Korean Fried Chicken Sandwich

Steps

1. 1
   Make a tangzhong by cooking a small amount of flour with water into a thick paste; let it cool. This technique keeps the bun extra soft and fluffy.
2. 2
   In a stand mixer, combine flour, salt, yeast, and water, then add the cooled tangzhong. Mix into a smooth dough and let it rise overnight.
3. 3
   The next day, portion the dough, shape into buns, let rest, then bake until soft and golden.
4. 4
   Lightly pound the thicker parts of the boneless chicken thighs so they cook evenly.
5. 5
   Pulse corn flakes with panko until mostly fine but with some texture, then mix in a generous amount of sesame seeds to make the breading.
6. 6
   Coat the chicken in flour, then egg wash, then the corn flake-sesame breading using a standard three-step breading process.
7. 7
   Spray the breaded chicken lightly with oil and air fry at around 370–400°F until golden and crispy outside and fully cooked inside.
8. 8
   Meanwhile, thinly slice daikon and cucumber and quickly pickle them for a crunchy, refreshing topping.
9. 9
   Mix mayonnaise with minced scallion and a touch of sesame oil to make the sesame scallion mayo.
10. 10
    Simmer gochujang with sugar or syrup until it becomes a thick, glossy glaze.
11. 11
    Once the chicken is fried, dunk it directly into the gochujang glaze to coat it completely.
12. 12
    Slice the homemade bun, spread with sesame scallion mayo, add the glazed fried chicken, top with the pickled daikon and cucumber, and assemble the sandwich to serve.