Korean BBQ Grilled Chicken Sandwich
Sweet, spicy, and saucy: Everything you want in a good sandwich.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 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 tablespoon 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
Instructions
Instructions
- Slice cucumber and place into a non-reactive 32 ounce glass or plastic container.
- In a small pot over medium heat, combine rice vinegar, salt, and sugar. Bring to a simmer, ensuring salt and sugar dissolve.
- Remove from heat, add ice to cool the mixture, then pour over cucumbers. Store in fridge for at least 4 hours.
- Mix sesame oil, grated garlic, ginger, and soy sauce in a bowl. Toss chicken thighs and marinate for 30 minutes.
- Prepare pressure cooker, lock sealing ring, add marinated chicken, BBQ rub, and water if needed. Cook high pressure 10 minutes.
- After cooking, release steam carefully. Check chicken is done, let rest a few minutes.
- Mix spicy mayo with mayo, sriracha, sesame oil, and soy sauce.
- Assemble sandwich with chicken, pickled cucumbers, and spicy mayo on buns.
Notes
Serve immediately for best taste. Refrigerate leftovers promptly.