My Version of Jollibee Katseye Korean BBQ Sandwich

This is my take on the limited-time Jollibee and Katseye Korean BBQ Chicken Sandwich. Boneless chicken thighs are coated in a seasoned flour and potato starch breading, fried until crispy and tossed in Blazing Star BBQ Asian Bang Sauce.

Fresh cucumber and cilantro balance the sweet, spicy and savory sauce, creating a crispy chicken sandwich packed with bold Asian-inspired flavor.

Korean BBQ Fried Chicken Sandwich Recipe

Prep Time 20 minutes	Cook Time 25 minutes	Servings 4 sandwiches
Frying Temperature 350°F	Finished Temperature 165°F	Difficulty Intermediate

Ingredients

For the Fried Chicken

• 4 boneless, skinless chicken thighs
• 1 cup all-purpose flour
• 2 cups potato starch
• 2 tablespoons Blazing Star BBQ Beef Rub, plus more for seasoning the chicken
• 2 tablespoons gochugaru Korean red pepper flakes
• Additional potato starch for lightly coating the chicken
• 1 cup cold water
• Neutral cooking oil for frying

For the Sandwiches

• 1 cup Blazing Star BBQ Asian Bang Sauce
• 4 brioche or soft sandwich buns
• 1/2 cucumber, thinly sliced
• Fresh cilantro leaves

Instructions

1. Make the dry coating. Combine the flour, 2 cups of potato starch, Beef Rub and gochugaru in a large bowl. Mix until evenly blended.
2. Reserve part of the coating. Remove 1 cup of the dry mixture and place it in a separate bowl.
3. Make the wet dredge. Whisk 1 cup of cold water into the reserved cup of dry coating until smooth.
4. Prepare the chicken. Pat the chicken thighs dry. Season them with Beef Rub and apply a light coating of potato starch.
5. Coat the chicken. Dip each chicken thigh into the wet dredge, allowing the excess to drip away. Transfer it to the remaining dry mixture and coat thoroughly.
6. Fry the chicken. Heat the cooking oil to 350°F. Fry the coated chicken thighs until crispy and golden brown and the center reaches an internal temperature of 165°F.
7. Sauce the chicken. Allow the excess oil to drain briefly, then toss the hot fried chicken in Asian Bang Sauce until completely coated.
8. Prepare the buns. Lightly toast the sandwich buns if desired.
9. Build the sandwiches. Add cucumber slices to each bottom bun, followed by one sauced chicken thigh and fresh cilantro. Close with the top bun and serve immediately.

Mike’s Notes

• Use cold water for the wet dredge. It helps create a light, crispy coating.
• Apply only a light layer of potato starch directly to the chicken before dipping it into the wet dredge.
• Do not overcrowd the fryer. Cook in batches if necessary so the oil temperature does not drop too far.
• Toss the chicken in Asian Bang Sauce while it is still hot so the sauce coats the crust evenly.
• The cucumber and cilantro add freshness that balances the rich fried chicken and bold sauce.

Frequently Asked Questions

What is Asian Bang Sauce?

Blazing Star BBQ Asian Bang Sauce is a sweet, spicy and savory sauce with a bold fusion of Asian-inspired flavors. It works as a glaze, dipping sauce or finishing sauce.

Why use potato starch for fried chicken?

Potato starch creates a light, crisp exterior that holds up well after the chicken is coated with sauce.

Can I use chicken breasts instead of thighs?

Yes. Pound or cut the chicken breasts to an even thickness and cook them until the center reaches 165°F.

How do I keep the fried chicken crispy?

Maintain the cooking oil near 350°F, avoid overcrowding the fryer and sauce the chicken immediately before building the sandwiches.

Is this an exact copy of the Jollibee sandwich?

No. This is Mike Starr’s version inspired by the limited-time collaboration, using Blazing Star BBQ Asian Bang Sauce to create the sweet, spicy and savory glaze.

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