Grilled Korean Chicken Sandwiches For Two

White meat or dark meat?

Jake and I differ in our preferences. While Jake is far from a picky eater, he prefers boneless skinless chicken breast while I prefer the drumsticks and thighs. I often find boneless skinless chicken breasts inedibly dry unless they are heavily marinated or fried.

One evening, Jake asked me if I could make a Korean version of a blackened chicken sandwich with the gochojang I brought back from United Noodles in Minneapolis, MN. Gochujang is a fermented chili-soybean paste that’s frequently used in Korean cooking. It’s widely available in most Asian grocery stores.

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This spicy chili paste is intensely flavored and adds a Korean flavor to any dish. I’ve used spoonfuls of gochujang to season fried rice, ramen noodles, beans & rice, and short ribs. I am dreaming of more gochujang possibilities like chicken wings or a spicy gochujang-mayo. Maybe gochujang will become the next Sriracha.

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The marinated chicken in our sandwiches tasted more like a Korean twist on teriyaki than anything blackened, but dinner a success. I soaked the chicken in the marinade for four hours. This process helped it remain juicy and flavorful after we cooked it on our little Foreman grill.

Korean Chicken Sandwich

Garnish your grilled chicken sandwiches with lettuce, tomato and red onion and a little mayonnaise. This combination may sound a little strange, but will hit all of your favorite sweet, savory, and spicy notes.

Ingredients:
Boneless, skinless chicken breasts (our pack contained three)
Soy sauce, enough to coat the chicken breasts
Brown sugar or honey, a little less than the amount of soy sauce used
Sesame oil, a small drizzle
1 clove grated garlic
Grated ginger with the juice, about a teaspoon
Black pepper
Gouchujang paste, about one tablespoon
Garnishes: Lettuce, tomato, onion, mayonnaise

Instructions:

  1. Place the chicken breasts in a ziplock bag.
  2. Add the soy sauce, sugar, sesame oil, garlic, ginger, black pepper, and gochujang.
  3. Squish the bag together so that the marinade combine and coats the chicken. You can also whisk the marinade in a bowl first and then marinate the chicken in a container. Allow the chicken to marinate for several hours or a day.
  4. Grill the chicken breasts and create a sandwich with your favorite garnishes.

2 Comments

  1. Yum. It looks amazing!!! And we need to schedule a trip to Webster City so we can go to that Asian market, right???

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