My Version of Jollibee Katseye Korean BBQ Sandwich
When Jollibee dropped their collab with Katseye, I knew it wouldn’t stick around forever, so I made my own version that you can enjoy anytime. Crispy fried chicken, glazed in our Blazing Star Asian Bang Sauce, gives you that perfect balance of sweet heat and umami punch. Add cucumbers and cilantro, and you’ve got a sandwich that rivals the real thing 🔥🍔
📋Quick Recipe Card
| Prep Time | Cook Time | Servings | Difficulty | Flavor Profile |
|---|---|---|---|---|
| 20 mins | 25 mins | 4 sandwiches | Intermediate | Sweet • Spicy • Crunchy • Asian Fusion |
🛒Ingredients
For the Chicken
- 4 boneless chicken thighs
- 1 cup all-purpose flour
- 2 cups potato starch
- 2 tbsp Blazing Star Beef Rub
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1 cup cold water
- Neutral oil for frying
For the Sandwich Build
- 4 brioche or soft sandwich buns
- ½ cucumber, thinly sliced
- Fresh cilantro leaves
- ½ cup Blazing Star Asian Bang Sauce (for tossing)
🔥Instructions
-
Prep the Coating:
In a large bowl, mix the flour, potato starch, Beef Rub, and gochugaru flakes. Set aside 1 cup of this dry mix for the dredge. -
Make the Dredge:
Whisk 1 cup of the reserved dry mix with 1 cup of cold water until smooth. -
Season the Chicken:
Pat chicken thighs dry. Lightly coat with potato starch and a sprinkle of Beef Rub. -
Coat and Fry:
Dip each thigh into the dredge, then coat thoroughly in the dry mix. Fry in hot oil (350°F / 175°C) until golden brown and cooked through (internal temp 165°F). -
Toss in Sauce:
Once fried, toss chicken patties in Asian Bang Sauce for that bold, sweet-spicy glaze. -
Assemble the Sandwich:
Toast buns lightly. Add cucumber slices on the bottom bun, top with sauced chicken, cilantro, and the top bun. -
Serve Immediately:
Enjoy your crispy Korean BBQ chicken sandwich Blazing Star style.
💡Pro Tips
- For extra crunch, double-dip the chicken (dredge → dry → dredge → dry).
- Chill the dredge mix before using, it helps create a lighter, crispier crust.
- Don’t skip the cucumbers and cilantro, they balance the bold, spicy glaze perfectly.
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