Marukan Korean BBQ Grilled Chicken Sandwich

INSTRUCTIONS

For the Pickles:

Slice cucumber and place into a 32 ounce glass or plastic container. In a small pot or sauce pan over medium heat combine the rice vinegar, salt and sugar. Let it come to a simmer, mixing to make sure salt and sugar dissolve. Remove from heat and add the ice to rapidly cool down mixture. Once all the ice has melted, pour the mixture over the cucumbers. Seal and store in the fridge for at least 4 hours. They will be best the next day though. The pickles will keep in the fridge for up to 5 days. After that they will start to get soft and loose their crispiness.

For the Korean BBQ sauce:

In a small pot or sauce pan over medium heat, add the sesame oil follwed by the grated garlic and ginger. Saute for 30-60 seconds or until fragrant. Afterwards, add the soy sauce, gochujang, brown sugar, honey, rice vinegar and the Korean BBQ rub. Mix to combine and bring to a bare simmer. Separately, in a small container mix/shake the water and corn starch to form a slurry. Once the sauce mixture is simmering, add the corn starch slurry and mix to combine. Once everything is incorporated and slightly thickened, remove from heat and let cool. Store in the fridge for up to 5 days.

For the Sriracha Mayo:

Combine all ingredients in a small bowl and mix to combine.

For the Grilled Chicken:

Set up grill for two zone cooking. One side medium/high direct and the other without direct heat. Season the chicken thighs with the Korean BBQ rub. Oil the chicken before placing on the grill. Grill the chicken over direct heat, flipping every minute to make sure the rub doesn’t burn. Once the chicken has taken on enough color move to the indirect side of the grill and continue cooking until the internal temperature is at least 165℉. After cooked, remove from the grill and coat with the Korean BBQ sauce.

Final Assembly:

Coat the cut sides of the bun/roll with the sriracha mayo and then place on a sauced chicken thigh along with the pickles. Enjoy!