Yoo told Insider about the criteria he uses to judge what he calls 'ideal Korean fried chicken.' He said the chicken 'should have a light and crunchy shell that has almost a glass-like texture for crunch' and a coating that's 'not as thick of a crust as your classic Southern fried chicken.'ДЄs for the flavor, he said 'the sauce should be glazy with a nice balance of sweet (sugar or honey), savory (soy), and spice (gochujang).' This chicken, unfortunately, got soggy from a 15-minute delivery time.' 'I've had really great KFC that stayed crunchy overnight covered inside of a refrigerator. 'Where the sandwich failed was the texture of the fried chicken,' he added. 'The kimchi slaw and gochujang sauce were reminiscent of Korean food I grew up eating.' 'I thought the sandwich had good flavor,' Yoo wrote in an email to Insider. In Kim's opinion, 'The Shake Shack Korean chicken sandwich's biggest downfall was that it just didn't taste very good it simply wasn't as good as your local Korean chicken joint.' Doing so, he says, will prevent customers from 'writing off Korean food or Korean fried chicken due to a mistaken interpretation of the dish.'Д«ut Kim, who tried the sandwich on his own, says that the fast-food chain failed in its flavor execution. Kim told Insider he thinks getting the flavors right is paramount to introducing less-mainstream cuisines to the American fast-food market. 'But I think that if they wanted to put it as the name, I think that they should have put it as 'gochujang' or whatever they think that the Korean style is.' The chefs we spoke to each stressed the importance of flavor execution - and some thought the sandwich missed the mark 'I'm not saying that anybody is doing a wrong thing,' Yoon told Eater.

He said the name should reflect the specific Korean ingredient rather than using 'Korean-style' as a catch-all, since Korean cuisine encompasses far more than just one flavor. 'And we encourage our guests to explore the many amazing restaurants that feature incredible, inspiring food from Korean chefs across the globe.'ДЄ post shared by Jae Lee вњЄ Yoon, owner of the Korean restaurant Yoon Haeundae Galbi in New York City, told Eater it's the naming of the sandwich that caused concern for him. 'Listening to our guests and the community is essential and we welcome all feedback that can help us better represent the food we serve, including its cultural origins,' he continued. Rosati said the recipe is a close variation of the sandwich served at Shake Shack locations in South Korea.

When asked about the backlash, Shake Shack's culinary director Mark Rosati told Insider, 'As a global business with more than 300 Shacks across the world, we're always inspired by local flavors and cuisines in markets where we operate We called our sandwich Korean-style because it was inspired by traditional Korean fried chicken, but we recognize it's not the same.' Kwon later told Eater New York that she thought this new stateside menu item looked like 'the most basic way to go about doing a Korean fried chicken.' Spread the cut sides of the baguette with the Spicy Mayo and layer the bottom piece with leaf lettuce and some of the light and dark grilled chicken.While some are angry that Shake Shack is using Korean flavors at all, others, like Brooklyn-based writer, Giaae Kwon, think the sandwich was ' just so lazy' in terms of execution.

To assemble each sandwich, cut the baguette into four pieces and slice each piece in half horizontally.

Clean the pan between batches because the soy and the sugars can char easily in the pan. Add the chicken in batches and cook for 2 minutes until golden brown, turn over and grill until cooked through, about 2 minutes more.

Heat a little of the vegetable oil in a grill pan or heavy skillet over medium heat.

Drain well, shaking off the excess water.

Blanche the bean sprouts quickly in a pot of boiling water and then dunk in a bowl of ice water to cool down and stop the cooking.Cover with plastic wrap and marinate for an hour in the refrigerator. Add the chicken strips and stir to coat evenly. In a large bowl, mix together the marinade ingredients.Slice chicken breasts and thighs into strips 1 inch (2.5 cm) thick.

Korean fried chicken sandwich