Fried Chicken Sandwich for the World's Best Chef

Steps

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1. 1
   Coat the boneless chicken in Japanese-style katsu breadcrumbs to prepare for frying and achieve a big crunch.
   ▶ ≈17:01
2. 2
   Deglaze aromatics with fish sauce, then add a generous amount of sugar and reduce it down into a thick, sweet-savory glaze.
   ▶ ≈17:09
3. 3
   Combine the fish sauce glaze with a separately prepared gochujang sauce to create a two-layered sauce.
   ▶ ≈17:17
4. 4
   Prepare pickles to add a bright, seasonal acidity to the sandwich.
   ▶ ≈17:24
5. 5
   Slowly cook the green onions in oil until caramelized, then blend both the caramelized onions and the caramelized onion oil into mayonnaise to make a smoky green onion mayo.
   ▶ ≈17:30
6. 6
   Fry the breaded chicken until crispy, coat it in the fish sauce-gochujang glaze, then assemble the sandwich in the brioche bun with pickles and the caramelized green onion mayo.
   ▶ ≈17:44