Gochujang-glazed Chicken Sandwich

Name: Gochujang-glazed Chicken Sandwich
Cuisine: Asian, Korean
Ingredients: 6 skinless, boneless chicken thighs (about 850g); 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, divided; 1 tsp. freshly ground pepper; 1 tsp. plus 2 Tbsp. light brown sugar; 1 tsp. garlic powder; 1 tsp. onion powder; 1 tsp. paprika; 3 Tbsp. gochujang (Korean hot pepper paste); 2 Tbsp. plus 2 tsp. unseasoned rice vinegar; 1 Tbsp. soy sauce; ¼ cup finely chopped dill; 100g Greek yogurt, 0% fat; 2 Tbsp. mayonnaise; 40g whole wheat flour; 40g almond flour; 50g sesame seeds; 40g plus 60g potato starch or cornstarch; 2 large eggs; 2 Tbsp. water; 2 Tbsp. olive oil (for baking) or 400ml vegetable oil (for frying); 4 whole grain high-protein buns; 100g reduced-fat cheese slices; 100g shredded red cabbage; 1 medium tomato, sliced; 1 avocado, sliced; Bread-and-butter pickles (for serving)

10 steps

This high-protein gochujang chicken sandwich packs a flavorful punch while providing more than 50g of protein per serving. I've modified the original recipe to boost the protein content, increase fiber, and offer healthier cooking options while maintaining the delicious Korean-inspired flavors.

Updated at: Fri, 18 Apr 2025 06:36:02 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories972 kcal (49%)

Total Fat48.5 g (69%)

Carbs67.3 g (26%)

Sugars12.5 g (14%)

Protein68 g (136%)

Sodium4194.7 mg (210%)

Fiber11.8 g (42%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Prepare Chicken: Mix together 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. pepper, 1 tsp. brown sugar, 1 tsp. garlic powder, 1 tsp. onion powder, and 1 tsp. paprika in a small bowl. Season chicken thighs generously with this rub. Let sit at room temperature for 15 minutes, or chill up to 1 hour.

Step 2

Prepare Gochujang Glaze: Combine 3 Tbsp. gochujang, 2 Tbsp. rice vinegar, 1 Tbsp. soy sauce, and 2 Tbsp. brown sugar in a small saucepan. Heat over medium until bubbling and slightly thickened, about 3 minutes. Set aside.

Step 3

Prepare Coating: Whisk together 40g whole wheat flour, 40g almond flour, 50g sesame seeds, 40g potato starch, and remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a shallow bowl. In another bowl, whisk 2 eggs with 2 Tbsp. water.

Step 4

Make Dill-Yogurt Spread: Mix ¼ cup chopped dill, 100g Greek yogurt, 2 Tbsp. mayonnaise, and 2 tsp. rice vinegar in a small bowl; season with salt.

Step 5

Coat Chicken: Place remaining 60g potato starch in a medium bowl. Dredge chicken in starch, then egg wash, and finally in the flour mixture.

Step 6

Preheat oven to 220°C and line a baking sheet with parchment.

Step 7

Place coated chicken on sheet, drizzle with olive oil.

Step 8

Bake for 20-25 minutes, flipping halfway, until golden and internal temperature reaches 75°C.

Step 9

Glaze Chicken: Reheat glaze if needed. Brush or spoon generously over one side of each piece of chicken.

Step 10

Assemble Sandwiches: Spread dill-yogurt mixture on toasted bun halves. Place 1.5 chicken thighs on each bottom bun, top with 25g cheese, avocado, tomato, red cabbage, and pickles. Close with top bun.