Description
A bold Korean-American fusion sandwich featuring crispy breaded chicken glazed with smoky gochujang, served on a brioche bun with tangy hand-cut slaw for a perfect crunch-to-juiciness balance.
Ingredients
1.5 lbs skinless, boneless chicken breasts, cubed
4 cloves garlic, minced
2 tbsp gochujang
1 tsp kosher salt
1/2 cup buttermilk (optional)
4 brioche buns
4 cups shredded napa cabbage
1/4 cup rice vinegar
2 green onions, thinly sliced
1 tbsp sesame oil
Cornstarch for breading
Instructions
Cut chicken into 1-inch cubes. Mix gochujang, garlic, soy sauce (used water-reduced style with no alcohol), maple syrup, and salt. Marinate chicken 4 hours minimum
Toss cabbage, green onions, rice vinegar, and sesame oil in a bowl; let rest 10 minutes
Press marinated chicken into 4-inch rounds using a ring mold
Dip chicken in cornstarch until coated. Grill over medium-high heat until golden and crisp
To serve, spread remaining glaze on buns, add chicken patties and slaw
Notes
Use alcohol-free soy sauce to maintain halal compliance
Let chicken rest 5 minutes before assembling to avoid sogginess
Garnish with sesame seeds for extra crunch
Store leftovers in airtight containers (separate slaw and chicken)
- Prep Time: 15
- Cook Time: 40
- Category: Lunch
- Method: Grilling
- Cuisine: Korean-American fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 18g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 10g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 48g
- Cholesterol: 180mg