Sándwich picante de pollo a la barbacoa coreana

Ingredientes

• 1.5 lbs boneless, skinless chicken thighs (or breasts)
• 3 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 2 cups shredded cabbage and carrot mix
• 2 tbsp rice vinegar
• 1 tsp sugar (for slaw)
• Pinch of salt (for slaw)
• 4 brioche buns (or potato rolls)
• 2 tbsp butter (for toasting buns)
• 1/4 cup mayonnaise
• 1 tsp sriracha or gochujang (for spicy mayo)
• 1 tbsp neutral oil (for searing chicken)

Preparación

1. 1

   Quick-Pickle the Slaw: In a medium bowl, toss the shredded cabbage and carrot mix with 2 tbsp rice vinegar, a pinch of salt, and 1 tsp sugar. Set aside to pickle while you prepare the chicken.

2. 2

   Make the Korean BBQ Sauce: In a small bowl, whisk together the gochujang, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger. Reserve 2 tablespoons of this mixture for basting later.

3. 3

   Sear the Chicken: Pat the chicken thighs dry with paper towels. Heat a large skillet or cast-iron pan over medium-high heat with a drizzle of neutral oil. Cook the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Work in batches if necessary to avoid overcrowding.

4. 4

   Glaze and Caramelize: Reduce the heat to medium-low. Pour the remaining sauce (not the reserved 2 tbsp) over the chicken. Toss to coat, then let it simmer for 1-2 minutes, flipping once, until the sauce thickens and clings to the meat. Remove from heat and let rest for 2 minutes.

5. 5

   Toast the Buns and Make Spicy Mayo: Split the brioche buns and spread the cut sides with butter. Toast them in a separate pan or under the broiler until golden. In a small bowl, mix the mayonnaise with sriracha or extra gochujang.

6. 6

   Assemble the Sandwiches: Spread the spicy mayo on both halves of each toasted bun. Pile on the glazed chicken, top with the pickled slaw, and close the sandwich. Serve immediately.