Combine ingredients, add chicken and let sit up to 48 hours to marinate.
Place all ingredients (except for veggies) into a sauce pan and heat until the sugar has dissolved.
Pour over the veggies in a Tupperware container and refrigerate, let sit at least two days before eating.
Put all the ingredients into a blender except the oil, puree until smooth.
With the blender on high slowly pour the oil into the rest of the mixture. The consistency should be that of mayonnaise when done.
Heat the oil in a Dutch oven or fryer and bring the temperature to 325.
Dredge each chicken breast in flour then egg then flour again and gently drop them in the oil and cook for 6.5 minutes. Remove from the oil and let drain on a wire rack.
To assemble the sandwich put a small amount of kimchi aioli on the bottom of the bun then place the jalapeno, lettuce and tomato and top it with the crispy chicken, add a little more aioli to the top of the chicken and place the other side of the bun on top. Serve with pickled veggies on the side and enjoy!!
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