Korean · Lunch
Spicy Braised Chicken Sandwich
Boneless chicken thigh braised in gochujang, soy sauce, garlic and ginger until tender and glossy, shredded and piled onto a toasted brioche bun with quick-pickled cucumber and scallion mayo. The braise delivers deep savoury heat balanced against sweet-tangy pickle crunch and a soft, buttery bun.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
42.8gProtein
29.4gFat
42.1gCarbs
16.8gSugar
2.6gFiber
1580mgSodium
211mgChol
7.9gSat Fat
580mgPotassium
95mgCalcium
3.4mgIron
0.7mcgVitamin B12
6.5mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
hidden-gems
Instructions
1
Prep
Mince the garlic, grate the ginger, and whisk gochujang, soy sauce, garlic, ginger, rice vinegar and honey together.
2
Sear
Heat sesame oil in a skillet over medium-high heat and sear chicken pieces for 2–3 minutes per side until lightly browned.
3
Braise
Add gochujang sauce and stock, simmer covered for 20–25 minutes over medium heat until chicken is fork-tender and sauce coats a spoon.
4
Pickle
Toss sliced cucumber with rice vinegar and pinch of sugar; let sit for 10 minutes until softened.
5
Finish
Shred chicken in the skillet with two forks, stir through sauce over low heat for 1 minute. Mix scallion into mayonnaise. Toast bun cut-sides in a dry skillet over medium heat for 1–2 minutes until golden. Spread mayo on both halves, pile chicken on bottom, top with cucumber and sesame seeds, close with top half.
6
Plate
Serve immediately while chicken is warm and bun is crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp soy-sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp honey
- 1/2 cup120ml chicken-stock
- 1 tsp1 tsp sesame-oil
- 1/2 cup60g cucumber
- 2 tsp2 tsp rice vinegar (for pickling)
- pinch sugar-white (for pickling)
- 2 tbsp2 tbsp mayonnaise
- 22 scallion
- 22 brioche bun, split
- 1/2 tsp1/2 tsp sesame-seeds
