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spicy chicken sandwich recipe With Gochujang Slaw Streak
- Total Time: 49 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This spicy chicken sandwich recipe with Gochujang Slaw Streak offers a vibrant, savory heat and satisfying crunch, making it an exciting weeknight dinner solution. It’s a hearty, family-friendly meal that effortlessly turns an ordinary dinner into a flavor fiesta.
Ingredients
- 680g chicken breasts or thighs (1.5 lbs), boneless, skinless, pounded to even thickness
- 4–6 brioche buns or potato rolls, soft and sturdy
- 2–3 Tbsp Gochujang (30-45ml)
- 0.5 cup mayonnaise (120ml)
- 0.5 head cabbage (about 300g), green or napa, thinly shredded
- 2 medium carrots (about 100g), matchstick cut
- 2 Tbsp rice vinegar (30ml)
- 1 Tbsp honey or maple syrup (15ml)
- 1 tsp garlic powder (5g)
- 1 tsp onion powder (5g)
- 1 tsp paprika (5g)
- salt and black pepper, to taste
- 1–2 Tbsp oil for cooking (15-30ml), vegetable, canola, or avocado
- pickles or pickled onions (optional)
Instructions
- Prepare Chicken: Pat chicken dry thoroughly with paper towels. Season both sides generously with garlic powder, onion powder, paprika, salt, and pepper. (If chicken looks dry, splash in 1-2 Tbsp of oil before seasoning to help spices adhere better.)
- Add Gochujang Flavor: For extra flavor, brush chicken with a bit of Gochujang paste mixed with a teaspoon of oil.
- Marinate Chicken: Marinate the seasoned chicken for at least 20 minutes at room temperature, or up to a few hours in the fridge for deeper flavor absorption.
- Make Slaw Dressing: While the chicken marinates, in a large bowl, whisk together mayonnaise, Gochujang, rice vinegar, honey, and a pinch of salt until smooth and creamy.
- Combine Slaw Ingredients: Add the shredded cabbage and matchstick carrots to the bowl.
- Toss Slaw: Toss until the vegetables are well coated with the creamy dressing. Taste and adjust seasoning as needed, ensuring a balance of sweet, spicy, and tangy notes.
- Cook Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken pieces in the hot skillet, ensuring they don’t overcrowd the pan. Cook for 5-7 minutes per side, or until the chicken is cooked through to 165°F (74°C) internal temperature and the edges are golden brown.
- Rest Chicken: Remove chicken from skillet and let rest for a few minutes before slicing or serving.
- Toast Buns: Lightly butter the cut sides of your brioche or potato buns. Toast them in a dry skillet over medium heat or under the broiler for 1-2 minutes until they turn a light golden color and are slightly crisp.
- Assemble Sandwich: Spread a little extra spicy mayo (if desired) on the toasted bottom buns. Place a cooked chicken piece on the bottom bun. Top generously with the vibrant Gochujang slaw. Add any optional pickles or pickled onions for an extra layer of flavor and crunch. Finish with the top bun and serve immediately.
Notes
To enhance flavor, brush chicken with Gochujang-oil mixture before marinating. For a quicker meal, use pre-cooked rotisserie chicken tossed in Gochujang sauce or cook chicken in an air fryer. Adjust slaw spice by varying Gochujang and honey/lime juice. Always rest cooked chicken to retain juiciness.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: Korean-American
Nutrition
- Serving Size: 1 sandwich (approx 380g)
- Calories: 620 calories
- Sugar: 15 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg