Korean BBQ Chicken Sandwich

The pressure builds and you start counting down minutes until you eat. You can sense that wonderful broth depth forming while that float valve wiggles and the sealing ring keeps everything tight. It's like a countdown party happening inside your pressure cooker and you're the countdown master.

That quick release on the lid is gonna be your best friend here cause that bubbling steam means dinner's just a few seconds away. You catch that delicious smell wafting out and your stomach's doing flips already. This ain't no ordinary chicken sandwich, it's gonna be packed with Korean BBQ vibes that hit your taste buds hard.

While waiting, you kinda daydream about sinking your teeth into that tender grilled chicken with all the fixings. The pickled cucumbers, the spicy mayo, the soft sandwich bun - dang it, you're hungry now. You know this sandwich ain't just fast, it's gonna be dang tasty and tender from your pressure cooker doing its thing.

The Truth About Fast Tender Results

• Pressure cooker's sealed environment keeps all the juice locked in, so your chicken comes out tender and moist.
• That pressure build speeds up cooking time without drying out the meat, which is the dang tricky part.
• Broth depth gets enhanced in the cooker cause flavors blend deep and fast under pressure.
• The sealing ring and float valve work together to keep pressure steady and safe for perfect cooking.
• Quick release lets you stop cooking right when you want, avoiding overcooked, tough chicken.

Everything You Need Lined Up

• 1 whole seedless cucumber, sliced into ⅛ inch rounds
• 1 cup rice vinegar
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 cup ice, heaping cup extra water to top off container
• 1 tablespoon sesame oil
• 1 tablespoon grated garlic
• 1 tablespoon grated ginger
• 2 tablespoons low sodium soy sauce
• 1-2 tablespoons gochujang depending on your heat tolerance
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoons Korean BBQ Rub
• 2 tablespoons water for a slurry
• 1 teaspoon cornstarch for slurry
• ¼ cup mayo
• 1-2 tablespoons sriracha depending on heat
• 1 teaspoon sesame oil
• 1 teaspoon low sodium soy sauce
• 2.5 pounds chicken thighs, boneless skinless and trimmed
• ¼ cup Korean BBQ rub
• Sandwich buns or rolls

Your Complete Cooking Timeline

First, start with the cucumber pickles. Slice your cucumber thin and mix it with rice vinegar, salt, and sugar in a large bowl. Stir well so the salt and sugar dissolve, then add ice and some extra water to cover it. Set aside in the fridge so it can pickle while you prep chicken.

Next, in another bowl, mix sesame oil, grated garlic, grated ginger, and soy sauce. This is your marinade. Toss the chicken thighs in it and give it at least 30 minutes to soak up all the flavors.

Meanwhile, get your pressure cooker ready. Lock the sealing ring in place and add your marinated chicken inside. Add the Korean BBQ rub and pour a little water if you want some extra broth depth in the cooker.

Seal the lid, make sure the float valve is down and cook at high pressure for about 10 minutes. That pressure build will tenderize the chicken real good without drying it out.

After cooking, use the quick release to let out the steam carefully. Check the chicken for doneness and let it rest a few minutes before slicing.

While chicken rests, grab your buns and mix a quick spicy mayo with mayo, sriracha, sesame oil, and soy sauce. This dip will add a creamy heat that fits perfectly.

Finally, assemble your sandwich. Add slices of that juicy chicken, some pickled cucumbers, and a nice dollop of spicy mayo on a soft bun or roll. You're ready to dig in.

Smart Shortcuts for Busy Days

• You can do the pickled cucumbers a day ahead and just keep them cold. They get even better sitting overnight.
• Buy pre-grated garlic and ginger if you're short on time, it works real good and saves the hassle.
• Use store-bought Korean BBQ rub instead of making your own to speed things up.
• Marinate your chicken in a zip-top bag for easy cleanup and faster flavor infusion.
• Once chicken's cooked, shred it quickly instead of slicing for an easy sandwich filling if you're in a rush.

That First Bite Moment

When you take that first bite, you're greeted with juicy chicken that's tender and spicy. The Korean BBQ flavors hit just right, kinda smoky, kinda sweet, and packed full of garlic and ginger.

The crunch from the pickled cucumbers is playful, giving a cool contrast to the warmth of the chicken and spicy mayo. You feel that zing that wakes up your senses.

The bun is soft but strong enough to hold everything together, soaking up little drips of sauce without falling apart. It's dang satisfying in your hands and mouth.

Overall, you get a battle of flavors and textures that keeps you going for that second bite and the third, no leftovers here!

Smart Storage That Actually Works

• Keep leftover chicken in an airtight container in the fridge for up to 3 days. You wanna wrap it tight so it don't dry out.
• Pickled cucumbers stay best in a sealed jar or container with their brine covering them. It can last for a week easily.
• The spicy mayo sauce can be stored in a small jar with a tight lid. Shake well before each use and it's good for up to 5 days in the fridge.
• If you got leftovers of the whole sandwich, wrap it tight in foil or parchment paper and keep in the fridge, but try to eat within a day so bun don't go soggy.

Your Most Asked Questions Answered

• Can I use chicken breasts instead of thighs? Yeah, but thighs stay juicier and have more flavor after pressure cooking. Breasts might get dry if you don't watch the timing.
• What if I don't have a grill, can I use the pressure cooker only? You sure can cook chicken fully in the pressure cooker but grilling gives that nice char and smoky flavor that really makes the sandwich pop.
• How spicy is this sandwich? It all depends on you. You can tweak the gochujang and sriracha amounts to get whatever heat level you want, from mild to dang spicy.
• Do I have to use fresh garlic and ginger? Fresh is best for that zing but pre-grated works fine if you're in a pinch.
• What's the purpose of the slurry with cornstarch and water? It thickens the leftover sauce from the pressure cooker if you want to drizzle it over the sandwich or use as a dip.
• How do I know when the pressure cooker is done? Look at the float valve. When it drops after quick release, it means pressure's gone down and you can open safely. You also feel the steam releasing and hear that hiss.

For more quick and delicious pressure cooker recipes, check out our easy fried rice or try our Garlic Parmesan Chicken for other tasty and tender dishes.