Korean-Style Chicken Cucumber Sandwiches with Gochujang Mayo
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
For the chicken and marinade
  • 2 garlic cloves, minced
  • ½ cup soy sauce or tamari
  • 1 tablespoon coconut sugar
  • 1 teaspoon rice vinegar
  • 1½ tablespoons sesame oil
  • 8-12 boneless skinless chicken thighs
For the gochujang mayonnaise
  • ½ cup good quality mayonnaise
  • 2 teaspoons gochujang (Korean red chili paste)
  • ½ 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
  1. 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.
  2. 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.
  3. In a small bowl, whisk together the mayonnaise, gochujang, garlic, and lime juice to taste. Set aside and chill until ready to serve.
  4. 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.
  5. To serve, layer baguette with sliced chicken, cucumbers, cilantro, and a slather of mayo.
Recipe by at https://dev.gatheranddine.com/korean-style-chicken-cucumber-sandwiches-with-gochujang-mayo/