Korean Gochujang Shredded Chicken Sandos
If you’re looking for a big-flavour sandwich, this slow cooked Korean chicken sando is the one. Cooked with Gochujang, it’s spicy, sweet and sticky, with shredded chicken that soaks up all the sauce. Pile it onto toasted brioche or a burger bun with a crunchy slaw for the perfect messy but delicious bite.
This recipe is built around gochujang. It’s a Korean fermented chilli paste that brings a spicy but deep savoury flavour. The honey and soy sauce help balance the heat, while mirin adds a mild acidity to round out the flavours. The final dish is as sweet as it is spicy. If you want more of a kick, you can always add a pinch of chilli flakes.
For the chicken, I use chicken breasts. They shred effortlessly and soak up the sauce beautifully. However, chicken thighs would work just as well if you prefer them.
The beauty of this dish is its simplicity. Everything goes straight into the slow cooker. No need to brown or precook anything. I make the sauce in a separate bowl first, but you can do it straight in the slow cooker. When it’s all mixed, set it on high for 3 hours (or low for 5-6). Then just let the slow cooker do the work!
Once the chicken is done, remove it, shred it up, and then stir it back into the sauce. At this point, if you find the sauce is too thick, you can add a splash of water.
To serve
To balance out the bold flavours of the chicken, a simple Asian style slaw adds freshness and crunch. Think finely shredded cabbage, carrot, a bit of white wine vinegar, coriander and sesame seeds. You could also add some mayo here. My favourite is Kewpie!
This shredded chicken sando deserves a great base, and brioche bread is the way to go. Japanese style milk bread, such as shokupan, would be even better – if you’re lucky enough to live near somewhere that sells it. Or fancy turning this into a burger instead? Just swap out the bread for a soft burger bun.
Whatever base you use, lightly toast it for a bit of crunch. Then fill it with a generous spoonful of the saucy shredded chicken and top with your slaw.
Korean Gochujang Shredded Chicken Sandos
Equipment
- 1 Slow Cooker
Ingredients
- 2 Chicken breasts
- 2 tbsp Gochujang paste
- 1 tbsp Honey
- 1 tbsp Light soy sauce
- 1 tsp Mirin optional
- 1 tsp Sesame oil
- 50 ml Water
- Pinch chilli flakes optional, if you want extra spice
To serve
- Asian style coleslaw
- Bread or burger buns of your choice
- Mayonnaise optional
Instructions
- Combine all ingredients in the slow cooker and stir well.
- Cook on high for 3 hours or low for 5-6.
- Remove the chicken, shred and return to the sauce. Stir well. Spoon onto toasted bread or burger buns and top with asian style coleslaw or other toppings of your choice.
