Ingredients:
For the Chicken:
1 lb boneless, skinless chicken thighs
1/3 cup gochujang (Korean chili paste)
2 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp honey
2 cloves garlic, minced
1 Tbsp rice vinegar
1/2 tsp ground ginger
For the Slaw:
2 cups shredded cabbage
1/2 cup shredded carrots
2 green onions, thinly sliced
1 Tbsp rice vinegar
1 Tbsp sesame oil
1 tsp honey
Salt and pepper, to taste
For Assembling:
4 brioche buns, toasted
1/4 cup mayonnaise
1/2 tsp gochujang
Sliced pickles (optional)
Directions:
Marinate the Chicken: In a medium bowl, whisk together the gochujang, soy sauce, sesame oil, honey, garlic, rice vinegar, and ground ginger. Add the chicken thighs, tossing to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 8 hours for more flavor.
Prepare the Slaw: In a large bowl, combine the shredded cabbage, carrots, and green onions. In a small bowl, whisk together the rice vinegar, sesame oil, and honey. Pour the dressing over the slaw, toss to combine, and season with salt and pepper to taste. Set aside.
Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is cooked through.
Mix the Spicy Mayo: In a small bowl, mix together the mayonnaise and gochujang.
Assemble the Sandwiches: Spread the spicy mayo on the toasted brioche buns. Place the cooked chicken thighs on the bottom bun, add a generous serving of slaw, and top with pickles if using. Cover with the top bun.
Serve: Serve the sandwiches immediately, and enjoy the kick of flavor!
Prep Time: 15 minutes (plus marinating) | Cooking Time: 15 minutes | Total Time: 30 minutes (plus marinating)
Servings: 4
