Korean-Style Chicken Cucumber Sandwiches with Gochujang Mayo
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 servings
Ingredients
For the chicken and marinade
- 2 garlic cloves, minced
- 1/2 cup soy sauce or tamari
- 1 tablespoon coconut sugar
- 1 teaspoon rice vinegar
- 1 1/2 tablespoons sesame oil
- 8-12 boneless skinless chicken thighs
For the gochujang mayonnaise
- 1/2 cup good quality mayonnaise
- 2 teaspoons gochujang (Korean red chili paste)
- 1/2 garlic glove, finely grated on a microplane
- squeeze of fresh lime juice
For the cucumber salad
- 1 large cucumber
- 1 shallot, thinly sliced
- 2-3 tablespoons rice vinegar
- 1 teaspoon natural cane sugar
- 1 green or red chile pepper, seeded and thinly sliced
For Serving
- baguette, wraps, rice, or quinoa
- fresh cilantro
Instructions
- Combine all marinade ingredients in a sealable plastic bag and add the chicken. Seal the bag, making sure to release excess air, and arrange chicken so that it is evenly covered in the marinade. Chill for 4-6 hours.
- Peel the cucumber and cut it in half lengthwise. Scoop out and discard the seeds. Slice thinly and toss with the shallot, vinegar, sugar, and chile. Transfer to a serving bowl and let stand for at least 30 minutes. Chill until ready to serve.
- In a small bowl, whisk together the mayonnaise, gochujang, garlic, and lime juice to taste. Set aside and chill until ready to serve.
- Preheat grill to medium- high heat. While grill preheats, remove chicken from the refrigerator. Grill chicken until cooked through, about 4-6 minutes on each side. Allow chicken to cool for a few minutes before slicing.
- To serve, layer baguette with sliced chicken, cucumbers, cilantro, and a slather of mayo.
