Korean chicken sandwiches with gochujang sauce Recipe
This is a Korean street food–style sandwich: juicy chicken in a sweet‑spicy gochujang sauce, crisp lettuce and a simple bun. In Korea, similar sandwiches are sold from food trucks and small bars near office buildings – a quick lunch for busy people. The flavor is like a cross between a burger and spicy chicken from an Asian diner.
These sandwiches bring the bold, sweet‑spicy flavors of Korean street food into an easy, everyday recipe. Gochujang gives the chicken a deep umami kick, while fresh vegetables and toasted buns add crunch and balance.
Chef's tips
Don’t rush browning the chicken – a bit of color adds a lot of flavor and helps the sauce cling better. Taste the sauce before adding it to the pan and adjust the balance of heat and sweetness with more gochujang or honey to suit your preference.
How to serve
Serve the sandwiches freshly assembled with extra toasted sesame seeds and a few cucumber slices on the side. They also pair well with kimchi or a quick pickled carrot and radish salad for more Korean character.
Ingredients
- chicken breast - 500 g
- burger bun - 4 piece
- gochujang Korean hot chili paste - 2 tablespoons
- soy sauce - 2 tablespoons
- honey - 1.5 tablespoons
- rice vinegar - 1 tablespoon
- vegetable oil for frying - 2 tablespoons
- garlic finely chopped - 3 cloves
- mayonnaise - 4 tablespoons
- iceberg lettuce or another crisp lettuce - 4 leaves
- carrot grated into thin strips - 1 piece
- fresh cucumber sliced into thin rounds - 0.5 piece
- sesame seeds toasted in a dry pan - 1 tablespoon
- salt for seasoning the chicken - 0.25 teaspoons
- ground black pepper for seasoning the chicken - 0.25 teaspoons
Preparation
- Cut the chicken breast into thin strips, sprinkle with salt and pepper, mix and set aside for 5–10 minutes.
- In a bowl, mix the gochujang, soy sauce, honey, rice vinegar and half of the chopped garlic until you get a smooth sauce.
- Heat the oil in a large frying pan over medium heat. Add the chicken and fry for 6–8 minutes, stirring often, until the meat is no longer pink inside and lightly browned.
- Reduce the heat to low, pour the prepared sauce into the pan and stir for 2–3 minutes, until it thickens and coats the chicken pieces thoroughly. Turn off the heat.
- In a small bowl, mix the mayonnaise with the remaining garlic. Slice the buns in half and toast them in a dry pan or in the oven for 2–3 minutes, until lightly crisp.
- Spread the garlic mayonnaise on the bottom half of each bun, add a lettuce leaf, some carrot and cucumber slices.
- Top the vegetables with a portion of chicken in gochujang sauce, sprinkle with sesame seeds and cover with the top of the bun.
- Serve immediately while the buns are still warm and the sauce on the chicken is slightly sticky and glossy.
Storage
Kurczaka w sosie przechowuj osobno od bułek i warzyw. Mięso możesz zamrozić do 2 miesięcy, po rozmrożeniu podgrzej na patelni z 1–2 łyżkami wody. Kanapki najlepiej składać tuż przed jedzeniem.
