Gochujang Chicken Salad Sandwiches Recipe

About this recipe

Gochujang Chicken Salad Sandwiches combine bold Korean flavors with creamy textures, creating a perfect balance of spice, crunch, and tang. This quick and satisfying lunch option is perfect for busy professionals seeking a burst of flavor during their day.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 250 G Sempio Gochujang
• 160 Ml Cj Bibigo Sesame Oil
• 500 G Chicken Breast Steaks 500g Garlic Butter
• 450G Kewpie Mayonnaise, 450G
• 500 Ml Hd Rice Vinegar, 500Ml
• 60G Toasted White Sesame Seeds, 60G
• - St Pierre Brioche Burger Buns
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 1 Jar Rowse Clear Honey
• 100 G Jumbo Garlic 100g
• 1 Piece Cucumber 1Pc
• 100 g Yorkshire English Carrots 100G

Instructions

1. 1. Preheat the oven to 200°C (fan)/220°C/gas mark 7 and line a baking tray with parchment paper.
2. 2. In a bowl, mix 3 tbsp of gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, and 1 minced garlic clove to create a marinade.
3. 3. Coat 2 boneless, skinless chicken breasts evenly in the marinade and place them on the baking tray.
4. 4. Bake the chicken in the preheated oven for 25 minutes, flipping halfway through, until fully cooked and slightly caramelized. Let it rest for 5 minutes before shredding with two forks.
5. 5. In a large bowl, combine the shredded chicken, 3 tbsp mayonnaise, 1 tbsp rice vinegar, 1 tsp toasted sesame seeds, and 1 finely chopped spring onion. Mix well until evenly coated.
6. 6. Slice 4 soft brioche rolls in half and lightly toast them under the grill for 2 minutes or until golden brown.
7. 7. Spoon a generous amount of the gochujang chicken salad onto the bottom halves of the rolls.
8. 8. Top the chicken with thinly sliced cucumber and a handful of shredded carrots for crunch and freshness.
9. 9. Place the top halves of the brioche rolls over the filling and serve immediately with a side of crisps or pickled radish for an authentic Korean touch.