Ingredients
Here’s what you’ll need to whip up these delightful sandwiches:
- 4 boneless, skinless chicken breasts
- 1/2 cup Korean gochujang (Korean red pepper paste)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon grated ginger
- 4 hamburger buns
- 1 cup kimchi, drained and chopped
- 1 cup shredded cabbage
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (optional, for extra heat)
Feel free to substitute chicken thighs for a juicier bite or swap out the buns for lettuce wraps if you’re going for a lighter version.
Instructions
Time to bring it all together in a few easy steps:
- In a medium bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This will be your marinade.
- Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag, ensuring the chicken is well-coated. Let it marinate in the fridge for at least 30 minutes—or up to 24 hours if you’re planning ahead.
- Preheat your grill or a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. You’ll know it’s done when it’s beautifully charred and juicy.
- While the chicken is grilling, mix mayonnaise with sriracha if you’re using it. This will be your spicy spread.
- Toast the buns lightly on the grill for that extra bit of crunch and flavor.
- To assemble, place a grilled chicken breast on the bottom bun, top with kimchi, shredded cabbage, and a dollop of spicy mayo. Close with the top bun and dig in!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International