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Crispy Korean Chicken Sandwich with Gochujang Sauce

Fried cutlet tossed in a thick, glossy gochujang-honey glaze with cucumber, green onion, and sesame on a toasted brioche bun.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 sandwich
Ingredients Method Notes

Ingredients
  

  • 1 crispy fried chicken cutlet (from the shared base)
  • 1 toasted brioche bun (from the shared base)
  • 3 tablespoons gochujang
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • ½ cucumber, thinly sliced
  • 1 green onion, thinly sliced
  • 1 teaspoon toasted sesame seeds

Method
 

  1. Whisk the gochujang, honey, soy sauce, garlic, rice vinegar, and sesame oil in a small saucepan off the heat.
  2. Simmer over low heat 3–4 minutes, stirring, until thick and glossy — the spoon should leave a brief trail on the pan bottom.
  3. Toss the fried cutlet in the glaze until fully coated.
  4. Layer cucumber on the bottom bun, add the glazed cutlet, top with sesame seeds and green onion, and close. Serve right away.

Notes

Allergens: gluten, egg, soy.
Difficulty: Easy.