Kenji's Kimchi-Brined Fried Chicken Sandwich | Serious Eats

The application of acid-led brining is a well-established technique in the professional kitchen, famously exemplified by the classic American Southern method of soaking chicken in dill pickle juice. In this masterclass from Serious Eats, J. Kenji López-Alt adapts this methodology by swapping traditional cucumber pickle juice for active kimchi brine. The result is an innovative fusion that marries the moisture-retention of a wet brine with the intense, fermented depth of Korean cuisine.

The Mechanics of Kimchi Brining

Using kimchi brine as a marinade serves a dual purpose: tenderisation and flavour penetration. The lactic acid present in fermented kimchi gently breaks down the protein structures in chicken thighs, yielding an exceptionally juicy crumb after cooking. Simultaneously, the salt, garlic, ginger, and chilli solids suspended in the brine season the meat deep within its fibres. For chefs, this technique offers an elegant solution to waste reduction by repurposing the leftover liquid from house-made or bulk-purchased kimchi, transforming a potential waste stream into a high-value marinade.

Achieving the Ultimate Shattering Crust

To bridge the gap between Nashville-style hot chicken and Korean fried chicken, the dredging technique requires precision. Incorporating a small amount of the wet kimchi brine directly into the flour-based dredge creates small, hydrated clumps. When fried, these clumps bloom into an ultra-textured, high-surface-area crust that stays crisp even when sauced. Chefs must monitor frying temperatures closely; the sugars naturally present in fermented kimchi brine can cause the exterior to scorch if the oil temperature is too high. A controlled deep-fry ensures the chicken cooks through to a juicy finish while achieving a perfectly golden, seasoned exterior.

Service and Presentation

To balance the intense heat and acidity of the kimchi-infused chicken, the sandwich assembly requires careful contrast. Serving the fried thigh on a toasted potato bun provides a soft, sweet contrast, while pairing it with black sesame buttermilk biscuits introduces a rich, nutty element that complements the fermented notes of the chicken. A final glaze of vinegary hot sauce ties the elements together, cutting through the richness of the fried thigh and biscuit.