Korean Fried Chicken Focaccia Sandwich

Join Gozney ambassadors Luis Perez and Jhy Coulter cooking up the ultimate Korean Fried Chicken Sandwich in the Gozney Dome. Crispy, juicy, and bursting with bold flavors.

Step 1:

Preheat your Gozney oven to 750°F / 400°C (stone floor temperature).

Step 2:

Once your focaccia dough has proofed for the last time, generous drizzle with olive oil and gentle make some holes in the dough to stop the dough from rising in the oven. Sprinkle over the mixed sesame seeds and drizzle with olive oil.

Step 3:

Turn off the oven and place the focaccia in, close the door and allow to bake for 6 minutes, turn and allow to bake for another 6 minutes. If your dough needs more colour you can turn the flame onto low and cook for another minute. Remove the focaccia from the pan and set aside to cool.

Step 4:

For the pickled vegetables, place the cucumber into a bowl and the carrot and daikon into another bowl. Mix together the remaining pickle ingredients and stir until the sugar and salt have dissolved. Pour the pickling liquor over the two vegetable bowls and massage the pickling liquor into the vegetables. Set aside.

Step 5:

For the gochujang BBQ sauce mix together all the ingredients apart from the kewpie mayo. Once the sauce is well combine remove 2tbsp and stir into the kewpie mayo. Set the sauce and the mayo aside.

Step 6:

Once the sauce is well combine remove 2tbsp and stir into the kewpie mayo. Set the sauce and the mayo aside.

Step 7:

Preheat your Gozney oven to 425°F / 218°C (stone floor temperature)

Step 8:

Carefully pour the vegetable oil into a cast iron high sided dish and place into the oven to heat. Place the chicken thighs into the flour then into the egg and then into the panko breadcrumbs until well coated.

Step 9:

Once the oil is hot, carefully remove it from the oven and onto a heatproof surface. Place two chicken things into the hot oil, allow to cook for 3-4 minutes, turn and then place back into the oven for another 3-4 minutes to finish cooking. The chicken should be golden and cook through, remove from the oil and repeat with the remaining chicken thighs. Set aside to rest.

Step 10:

Slice the focaccia into sandwich size slices and slice in half so you can fill. Place the sandwich slices into the oven to toast gently.

Step 11:

Dip the chicken thigh into the BBQ sauce. Layer each sandwich with the pickled vegetables, chicken, gochujang kewpie mayo, scallions and chili crisp.