Description
A bold and flavorful fusion sandwich featuring tender Gochujang-glazed chicken and a refreshing, crunchy vinegar slaw.
Ingredients
4 boneless skinless chicken thighs
3 tbsp Gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp honey
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 cups shredded cabbage
1 large carrot, shredded
2 tbsp rice vinegar
1 tsp sesame oil
4 brioche buns
4 tbsp Kewpie mayonnaise
Instructions
Step 1: Combine Gochujang, soy sauce, honey, ginger, and garlic in a bowl.
Step 2: Marinate chicken thighs in the mixture for 30 minutes.
Step 3: Mix cabbage, carrots, rice vinegar, and sesame oil in a separate bowl for the slaw.
Step 4: Grill or pan-fry chicken over medium-high heat until fully cooked (about 6 minutes per side).
Step 5: Toast buns and spread mayonnaise on each side.
Step 6: Assemble the sandwich by placing chicken on the bun and topping with a large portion of slaw.
Notes
Ensure the chicken reaches an internal temperature of 165°F (74°C). For extra spice, add a teaspoon of gochugaru to the marinade.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling/Pan-Frying
- Cuisine: Korean Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 550 kcal
- Sugar: 12g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 95mg
