Korean BBQ Chicken Sandwich
with Kimchi and Spicy Mayo
Tender marinated chicken and a spicy mayo combine with the coolness of the kimchi and the cilantro to make for one delicious sandwich experience. Up the heat factor with more gochujang if you like it extra spicy.
- 1 ACE Bakery® White Baguette or 1 ACE Bakery® Baguette - Warm at Home
- 1 lb skinless chicken breasts and thighs
- 1 cup bean sprouts
- 1 tsp. sesame oil
- ¼ tsp. kosher salt
- 1 tbsp. vegetable oil
- 4 pieces leaf lettuce
- ½ cup kimchi, thinly sliced
- 4 sprigs cilantro
- 4 cloves minced garlic
- ¼ cup soy sauce
- 1½ tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. rice vinegar
- 1½ tbsp. brown sugar
- 1 tbsp. honey
- 1 tsp. sesame oil
- ¼ tsp. freshly grated ginger
- ¼ cup mayonnaise
- 1 tsp. gochujang
- Slice chicken breasts and thighs into strips 1 inch (2.5 cm) thick.
- In a large bowl, mix together the marinade ingredients. Add the chicken strips and stir to coat evenly. Cover with plastic wrap and marinate for an hour in the refrigerator.
- Blanche the bean sprouts quickly in a pot of boiling water and then dunk in a bowl of ice water to cool down and stop the cooking. Drain well, shaking off the excess water. Toss with sesame oil and salt.
- Heat a little of the vegetable oil in a grill pan or heavy skillet over medium heat. Add the chicken in batches and cook for 2 minutes until golden brown, turn over and grill until cooked through, about 2 minutes more. Clean the pan between batches because the soy and the sugars can char easily in the pan. Reduce the temperature if this happens.
- To assemble each sandwich, cut the baguette into four pieces and slice each piece in half horizontally. Spread the cut sides of the baguette with the Spicy Mayo and layer the bottom piece with leaf lettuce and some of the light and dark grilled chicken. Top with kimchi, marinated bean sprouts and cilantro sprigs
This recipe is from ACE Bakery®.