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Close-up of a stacked gochujang chicken sandwich in a cardboard holder, filled with lettuce, grilled chicken, egg strips, and topped with sesame seeds and gochujang sauce.

Gochujang Chicken Sandwich

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
This Gochujang Chicken Sandwich deliver bold, smoky flavor with a spicy Korean kick. Juicy chicken is marinated in a savory-sweet blend of gochujang sauce then pan-fried to perfection and piled into soft bread slices with crisp toppings and gochujang sauce.
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Gochujang Chicken Sandwich

Ingredients
  

  • 1.5 lbs chicken breast, skinless and boneless
  • 2 Tablespoon Gochujang, (Korean chili paste)
  • ½ Tablespoon honey
  • ½ Tablespoon light soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 3 large eggs, beaten
  • 8 slices bread, white toast, brioche or ciabatta
For assemble
  • Lettuce leaves
  • Mozzarella cheese
Dressing sauce
  • ½ cup water
  • 3 Tablespoon Gochujang
  • 1 ½ Tablespoon mirin
  • 1 Tablespoon light soy sauce
  • 1 Tablespoon sesame oil
  • ½ Tablespoon honey
  • 2 teaspoon roasted sesame seeds

Method
 

Prepare the chicken breast and omelet strips
  1. Butterfly the chicken breasts lengthwise.
    1.5 lbs chicken breast
  2. In a large bowl, combine gochujang, honey, soy sauce, garlic powder, onion powder, salt, and pepper. Add chicken and toss to coat. Let marinate for at least 15 minutes.
    2 Tablespoon Gochujang, ½ Tablespoon honey, ½ Tablespoon light soy sauce , 1 teaspoon onion powder, 1 teaspoon garlic powder, Salt and pepper to taste
  3. Heat a lightly greased skillet or grill pan over medium heat.
  4. Cook the chicken for 3–4 minutes per side until charred outside and cooked through. Let rest for 5 minutes before slicing into thin strips.
  5. Beat 3 large eggs with a pinch of salt and pepper.
    3 large eggs
  6. Pour into a non-stick skillet over medium heat, tilting the pan to form a thin layer.
  7. Once set, flip if needed, then remove and slice into thin strips once cooled.
Prepare the Gochujang sauce
  1. In a small saucepan, mix water, gochujang, mirin, soy sauce, sesame oil, and honey.
    ½ cup water, 3 Tablespoon Gochujang, 1 ½ Tablespoon mirin, 1 Tablespoon light soy sauce , 1 Tablespoon sesame oil , ½ Tablespoon honey
  2. Simmer over low heat for 3–4 minutes, stirring constantly until slightly thickened.
  3. Stir in roasted sesame seeds and remove from heat.
    2 teaspoon roasted sesame seeds
Assemble the sandwiches
  1. Place lettuce leaves on one slice of toast.
    8 slices bread, Lettuce leaves
  2. Add grilled chicken strips and drizzle generously with the gochujang dressing.
  3. Top with mozzarella cheese and omelet strips.
    Mozzarella cheese
  4. Close with the second toast slice. Press gently, slice in half, and serve warm!

Notes

Pro Tip
  • Keep lettuce crisp: Dry leaves well to prevent soggy bread.
  • Marination boost: Poke chicken with a fork before marinating for better absorption.
  • Juicier Chicken: Cover the skillet during the final minutes of grilling to retain moisture. Let the chicken rest for 5 minutes before slicing– this redistributes juices evenly inside.
  • Clean assembly tip. Use a large spatula to layer ingredients evenly for cleaner assembly.
 
Storage:
  • Store sauce + chicken separately for up to 3 days.
  • Assemble sandwiches fresh to keep the bread crisp.
Reheat:  Warm chicken in a skillet over low heat —  microwave is not recommended as it’ll dry out