Shredded Chicken Sandwich
Juicy shredded chicken breast in a sweet and spicy Korean sauce layered with kimchi mayo, creamy slaw, cucumber, and crunchy fried onion—this sandwich has it all. This is packed with so much flavour and texture, you will definitely fall in love with.
This shredded chicken sandwich tastes just like your favourite Korean fried chicken sandwich in a new avatar. Moist shredded chicken is tossed in a Korean gochujnag sauce that sweet, spicy and sticky, and is balanced by a creamy slaw, tangy kimchi mayo, cucumber and crispy fried onion for added crunch.
Game day, potlucks, picnics, weeknight dinners…there’s never a bad time to make these sandwiches with shredded chicken. With a few shortcuts you can make this sandwich in under 20 minutes. If you have some leftover Gochujang chicken, then use the leftovers to make this sandwich.
Ingredients
To Make Korean Shredded Chicken
- Chicken breast- Boneless chicken breast
- Seasoning for chicken- Garlic powder, onion powder, gochugaru, and salt.
- Gochujang—If you like Korean food, you know this ingredient. It is easily available in supermarkets.
- Ketchup – Tomato ketchup, make sure it’s not very sweet.
- Soy sauce-
- Mirin – Boasts a bold umami flavor.
- Rice vinegar
- Brown sugar & honey – To make the sauce sweet and sticky
- Garlic
For Slaw
This is more like a Korean slaw that has a dash of sesame oil.
- Colesalw mix–
- Rice vinegar –
- Kewpie Mayo – Japanese mayo is creamier and gives a rich mouthfeel.
- Toasted sesame seeds– Add a nutty crunch.
- Toasted sesame oil
Kimchi Mayo
There nothing else more Korean than Kimchi. Kimchi cuts through the richness of mayo and also adds a beautiful tang to the sandwich.
- Kimchi – Discard the juice and chop it with scissors.
- Kewpie Mayo
To Make Crispy Fried Onion-
- Onion- Cut into slightly thick rings
- Flour–
- Cornstarch- Constarch gives an added crunch.
- Seasoning – Garlic powder and salt.
- Baking powder- Helps to make the onion rings crunchy and also aerates .
- Ice cold sparkling water- Like tempura batter, ice cold sparkling water aerated
Step by Step Making
Make Shredded chicken – I am making it from scratch, but you can also use leftover chicken or store-bought rotisserie chicken.
First season chicken with garlic powder, salt, onion powder, and gochugaru. Pan sear for 3-4 minutes on each side until you see a golden crust. Remove from the pan, keep aside covered. Once cooled down, you can easily shred the chicken with a fork or by hand. Tip- After shredding, toss the chicken back to all the liquid that got collected in the bowl. Also, for moist chicken, make sure you cover and rest the chicken for at least 15 minutes.
Korean Gochujang sauce for shredded chicken – After removing the chicken, to the same skillet add all the sauce ingredients and garlic. Let it simmer for 1-2 minutes until the sauce has come together. Toss in the shredded chicken and keep aside.
Make slaw and kimchi butter–
More Sandwich and Wrap Recipes For Quick Lunch
Shredded Chicken Sandwich
Ingredients
- 6 slices Shokupan bread or brioche buns
- 4 tablespoons Butter
- 1 Cucumber
Kimichi Mayo
- â…“ cup Kewpie Mayo
- 2-3 tablespoons Kimchi chopped
For Korean Shredded Chicken
- 2 medium chicken breast
- 1 teaspoon Garlic powder
- ½ teaspoon Onion powder
- ÂĽ teaspoon Gochugaru
- ½ teaspoon Salt
- 2.5 tablespoons Gochujang
- 1.5 tablespoons Tomato ketchup
- 1.5 tablespoons Soy sauce
- 2 tablespoons Mirin
- 1 tablespoon Rice vinegar
- 2 tablespoons Brown sugar
- 1 tablespoon Honey
- ½ tablespoons Minced garlic
Korean Slaw
- 2 cup Slaw mix
- â…“ cup Chopped Green onion
- 2 tablespoon Mayo
- 1 teaspoon Rice vinegar
- 1 tablespoon Toasted sesame seeds
- ½ teaspoons Toasted sesame oil
Crispy fried onion
- 2 Onions Thick sliced
- ÂĽ cup Flour
- 2 tablespoon Cornflour
- ÂĽ teaspoon Baking powder
- ÂĽ teaspooon Garlic powder
- ÂĽ teaspoon Salt and pepper
- 2-3 tablespoons Chilled sparkling water
Instructions
Korean Shredded Chicken
- Season chicken with garlic powder, onion powder, gochugaru, and salt. Heat oil in a skillet and sear chicken breast 4 minutes each side on medium heat. Remove and keep covered.
- After resting chicken for 15 minutes, shred it.
- To the same skillet, add gochujang, ketchup, soy sauce, brown sugar, mirin, rice vinegar, honey, and garlic. Simmer for 2 minutes for the sauce to thicken. Add shredded chicken and mix
Make Slaw and Kimchi Mayo
- For making slaw mix slaw veggies, rice vinegar, mayo, chopped green onion, toasted sesame seeds, pinch of salt, and toasted sesame oil.
- To make kimchi mayo, drain kimchi juice, chop and mix with mayo.
Batter Fried Onion
- Toss thick sliced onion in flour, cornstarch, garlic powder, baking powder, salt and pepper. Add two – three tablespoons sparkling water until it forms a batter.
- Heat oil in a skillet. Spoon the battered onion mixture into hot oil and fry until golden brown in colour.
Making sandwich
- Butter the bread slices on both sides and toast until light golden brown in colour.
- Thinly slice cucumber.
- Place toasted bread. Spread kimchi mayo, top it with shredded chicken, sliced cucumber, slaw and fried onion. Place another slice of toasted bread. Press gently.
