Gochujang-Glazed Fried Chicken Sandwich

Mix together 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. light or dark brown sugar, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. paprika in a small bowl. Place 4 skinless, boneless chicken thighs (about 1¼ lb.) on a large plate and sprinkle generously all over with dry rub (you will have some extra). Let sit at room temperature at least 15 minutes, or chill up to 1 hour.

Meanwhile, mix together 3 Tbsp. gochujang (Korean hot pepper paste), 2 Tbsp. unseasoned rice vinegar, 1 Tbsp. soy sauce, and remaining 3 Tbsp. light or dark brown sugar in a small saucepan and heat over medium until bubbling and slightly thickened, about 3 minutes. Remove from heat and set glaze aside.

Mix ¼ cup finely chopped dill, ¼ cup mayonnaise, and remaining 2 tsp. unseasoned rice vinegar in a small bowl to combine; season with salt. Set dill mayo aside.

Whisk ⅔ cup all-purpose flour, ½ cup sesame seeds, ⅓ cup potato starch or cornstarch, and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a shallow bowl to combine. Whisk 1 large egg and 2 Tbsp. vodka or water in another shallow bowl until smooth.

Pour vegetable oil into a large Dutch oven or other heavy pot fitted with a deep-frying thermometer to come 2" up the sides (6–8 cups). Heat over medium-high until thermometer registers 375°.

While the oil is heating, place remaining ½ cup potato starch or cornstarch in a medium bowl. Working in 2 batches, toss chicken in starch until coated. Shake off excess and dip chicken into egg wash, letting any excess run back into bowl. Toss in flour mixture to coat.

Still working in batches, shake any excess flour mixture from chicken and fry, adjusting heat as needed to maintain temperature and turning halfway through, until deep golden brown, 5–7 minutes per batch. Transfer fried chicken to a wire rack set over paper towels and let drain.

Reheat glaze if needed (it should be the consistency of maple syrup). Brush or spoon over chicken until one side of each piece is completely coated.

Spread cut sides of 4 potato buns, split, lightly toasted, with reserved dill mayo and build sandwiches with fried chicken, shredded iceberg lettuce, and bread-and-butter pickles.