Fried Chicken Sandwich with Sweet & Spicy Garlic Aioli

Servings: 4 



  • 1 cup buttermilk
  • 2 teaspoon Gyu-Kaku Sweet and Spicy Umami Sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 boneless, skinless chicken thighs

Sweet and Spicy Garlic Aioli:

  • ½ cup mayonnaise
  • 1 ½ teaspoon Gyu-Kaku Sweet and Spicy Umami Flavor Sauce
  • 1 garlic clove, grated
  • ½ tablespoon lemon juice
  • ½ teaspoon olive oil
  • Salt and pepper, to taste


  • 2 cup cornstarch
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoon salt
  • ½ teaspoon pepper

For serving:

  • 1 head butter lettuce
  • Pickles
  • Tomatoes, sliced
  • 4 brioche burger buns


  1. Make the marinade by adding the buttermilk, Sweet and Spicy Umami Flavor Sauce, salt, and pepper to a large bowl. Whisk well and toss in the chicken thighs to coat evenly. Let it marinate in the refrigerator for 1 hour.
  2. Meanwhile, prepare the garlic aioli. In a small bowl, combine the mayonnaise, Sweet and Spicy Umami Flavor Sauce, garlic, lemon juice, salt, and pepper. Transfer the bowl to the refrigerator until ready to serve.
  3. In a separate large bowl, whisk together the cornstarch, garlic powder, onion powder, salt, and pepper.
  4. Dip the marinated chicken into the coating mixture and be sure to cover all areas evenly.
  5. Prepare a paper towel-lined plate with a wire rack on top. Heat frying oil in a deep pot (only fill about a third or halfway up) until it reaches 350˚F (180˚C) over medium-high heat. Carefully fry the chicken for 7-8 minutes, until fully cooked through and golden brown. Drain the chicken onto the prepared wire rack and plate to remove excess oil.
  6. Butter and toast the cut sides of the brioche burger buns on a frying pan. Build the sandwich by topping the bottom half of the bun with aioli, fried chicken, tomatoes, pickles, and lettuce.
  7. Serve immediately and enjoy.
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