KFC-Inspired Korean Double Down

This Korean Double Down swaps bacon for samgyeopsal and sauce for gochujang mayo.
2 servings
30 Mins
Active Time
1 Hr

Let’s all agree that KFC’s Double Down is ridiculous. Bacon and cheese sandwiched between two pieces of fried chicken? It’s straight out of a doctor’s nightmare. Yet, it’s a cult favorite of all grease-loving fast food fanatics.

This recipe was meant to be just a regular Double Down food hack. But in our quest to make it better, we decided to change it up a bit. Enter the Korean Double Down.

This recipe follows the basic anatomy of the KFC classic: bacon, mayo, cheese. But here we use samgyeopsal (pork belly) and gochujang mayo, plus a bit of kimchi for a tangy crunch.


  • 4 large chicken breasts
  • 2 tbsp paprika
  • 2 tsp dried thyme
  • 2 tsp dried basil
  • 2 tsp dried oregano
  • 2 tsp black pepper
  • salt, to taste
  • 1 chicken cube, crumbled
  • 1 tbsp oil


  • 1 cup rice flour or cornstarch
  • ½ cup flour
  • 1 tsp baking soda
  • 1 to 1 ½ cups cold water


  • neutral oil, for frying
  • ¼ cup mayonnaise
  • 1–2 tbsp gochujang
  • 6 slices pork belly, cooked
  • 4 slices cheddar cheese
  • kimchi, for serving

Prepare the chicken: Take the chicken breasts and pound out the thicker portion of the breasts until each piece is an even thickness.


Place chicken in a bowl then add the paprika, dried thyme, dried basil, dried oregano, black pepper, salt, and chicken cube. Add the oil and mix until chicken is evenly coated in the seasoning. Let marinate for 30 minutes up to overnight.


Make the batter: Whisk together rice flour or cornstarch, flour, and baking soda in a large bowl. Slowly whisk in water and keep mixture cold.


Prepare the dredge: Add flour to a separate container. Season with salt and pepper.


Take 2 tbsp of the batter and drizzle it into the dredge. Mix with a clean hand to form small lumps in the flour. This creates a craggy, KFC-esque breading.


Working one piece at a time, coat chicken in the dredge, dip into the batter, then back into the dredge. Repeat with the remaining chicken and set aside for 10 minutes.


Heat oil in a large pot to 350°F (175°C). Fry the chicken in batches until golden brown, crispy, and cooked through, about 7-9 minutes per piece.


Remove chicken from the oil and drain on a rack or heatproof plate lined with paper towels. Season with salt.


While chicken is frying, combine the mayonnaise and gochujang in a small bowl. Set aside.


Assemble double down: Take two pieces of chicken and divide the mayonnaise between the two, spreading it in an even layer. This will be your "top bun".


Take the other two pieces of chicken and stack them with the remaining ingredients in this order: two slices of cheese, three slices of pork belly, kimchi. Finish with the "top bun" chicken pieces, mayo side down. Serve.

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