Gochujang Pulled Chicken Sandwich
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
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.
Tighten the lid on the instant pot, close vent and set to “poultry” (or 35 minutes).
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.
In a small bowl, mix dill, mayonnaise, and remaining two teaspoons of rice vinegar and set aside.
When instant pot is ready, vent the steam and open the lid. With 2 forks, pull chicken apart.
Stir in gochujang syrup and sesame seeds.
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.
Recipe adapted from: www.bonappetit.com.