Gochujang Spicy Chicken Sandwich

Crispy chicken breast topped with Asian slaw and gochujang glaze on a sesame seed bun

By: Matt Mantini, C.E.C, Signature Chef

Prep Time: 8 hours
Cook Time: 10 to 15 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Soy Brined Chicken:
1 cup water
1 Tablespoon soy sauce
¾ teaspoon kosher salt
1 Tablespoon white vinegar
4- 4 oz boneless skinless chicken breast or 1 ¼ pounds (20 oz) boneless skinless chicken breast cut into 4 equal size pieces

Batter:
1 ¼ cups all-purpose flour
¼ cup cornstarch
1 1/8 teaspoons kosher salt
1 1/8 teaspoons ground black pepper
1 ¼ cups and 3 Tablespoons sparkling mineral water

Asian Slaw:
1 ½ teaspoons unseasoned rice vinegar
1 1/8 teaspoons canola oil
1 teaspoon lime juice
1/8 teaspoon honey
1/8 teaspoon sweet Thai chili sauce
1/8 teaspoon kosher salt
½ cup shredded red cabbage
3 Tablespoons peeled & shredded daikon radish
3 Tablespoons peeled & shredded carrots
1 Tablespoon thinly sliced red onions

Gochujang Glaze:
1 ½ Tablespoon Korean chili bean paste (gochujang)
1 ½ Tablespoons white vinegar
¾ teaspoon fish sauce
1 ¼ teaspoons soy sauce
3 Tablespoons unsalted butter
1 ¼ teaspoons cornstarch
½ teaspoon water

Gochujang Spicy Chicken Sandwich
¼ cup all-purpose flour
Oil for deep fat frying
4 (4") sesame seed hamburger buns

Allergens:

Fish, Gluten, Milk, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Soy Brine: In a stainless-steel bowl, combine water, soy sauce, salt and vinegar. Mix until well-blended. Add chicken to brine in a shallow dish. Toss to evenly coat. Cover and place in refrigerator for a minimum of 8 hours to marinate. Drain and discard excess marinade prior to cooking.
To Prepare Asian Slaw: In a bowl, add vinegar, oil, lime juice, honey, chili garlic sauce and salt. Whisk until well-combined. In a large bowl, add cabbage, radish, carrot and onion. Add dressing. Toss to evenly coat. Cover and place in refrigerator until ready to use.
To Prepare Batter: In a stainless-steel bowl, combine flour, cornstarch, salt and pepper. Mix well. Slowly whisk sparkling water to flour to form a slurry. Cover and place in refrigerator until ready to use.
To Prepare Gochujang Glaze: In a heavy bottomed saucepan, place gochujang paste, vinegar, fish sauce, soy sauce and butter in a saucepan. Stir until well combined. Bring to a simmer. Add cornstarch and water. Mix well. Reduce heat and simmer for 5 minutes until mixture is slightly thickened and bubbly. Remove from heat and serve hot.
To Prepare Gochujang Spicy Chicken Sandwich: Evenly coat both sides of chicken with flour. Gently shake off excess. Place in a clean shallow dish. Dip marinated chicken in batter shaking off excess. NOTE: Discard left over batter at end of meal preparation. Deep fat fry chicken at 350-degree Fahrenheit for 3 to 4 minutes or until golden brown and fully cooked. Drain well. To serve, place 1 fried chicken breast on heel of bun. Top with 2 Tablespoons Asian slaw. Spread 2 Tablespoons warm Korean glaze on crown of bun. Place crown of bun on sandwich to close. Enjoy immediately!