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Gochujang Pulled Chicken Sandwich

45 Mins


4 Martin’s Sandwich Potato Rolls

4 Chicken Thighs, Skinless and Boneless

1 Tablespoons Salt

1 Teaspoon Black Pepper

1/3 Cup Brown Sugar

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Paprika

1/3 Cup Gochujang

¼ Cup plus 4 Tablespoons Unseasoned Rice Vinegar

2 Tablespoons Soy Sauce

1 Tablespoon Dried Dill

¼ Cup Mayonnaise

2 Tablespoons Sesame Seeds

Iceberg Lettuce, shredded

Bread and Butter Pickles

Serves: 4


Step 1

In instant pot add chicken, salt, pepper, garlic powder, onion powder, and paprika. Toss chicken in dry ingredients to cover. Add 2 tablespoons of vinegar.

Step 2

Tighten the lid on the instant pot, close vent and set to “poultry” (or 35 minutes).

Step 3

While the chicken is cooking, mix together gochujang, ¼ cup of rice vinegar, soy sauce and brown sugar in a small sauce pan over medium heat until bubbling and slightly thickened. Remove from heat and set aside.

Step 4

In a small bowl, mix dill, mayonnaise, and remaining two teaspoons of rice vinegar and set aside.

Step 5

When instant pot is ready, vent the steam and open the lid. With 2 forks, pull chicken apart.

Step 6

Stir in gochujang syrup and sesame seeds.

Step 7

Assemble sandwiches starting with shredded lettuce on the bottom bun. Add pickles, and pulled chicken.  Spread dill mayo on the top bun and cover the pulled pork.

Step 8


Recipe adapted from: