Gochujang Chicken Salad Sandwiches with Sesame Carrot Fries and Pickled Cucumber

Give your classic chicken salad a bold upgrade with gochujang, a fermented Korean chili paste that brings savory, sweet and spicy notes all at once. Tangy quick-pickled cucumber adds a refreshing crunch, while warm toasted potato buns hold everything together. Serve with a side of roasted sesame carrot fries for a complete meal that’s both comforting and exciting.

This recipe comes together in about 35 minutes, making it perfect for a weeknight dinner. The chicken is seasoned simply with garlic powder, then pan-seared until golden and juicy. Tossed with sour cream, gochujang, scallions and chili flakes, it becomes a creamy, spicy salad that pairs beautifully with the bright pickles and earthy carrot fries.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Korean Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 unit Potato BunsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Trim, peel and halve carrots crosswise; cut into sticks (like fries-about 3 inches long and ½ inch wide). Toss on a baking sheet with a drizzle of oil, sesame seeds, salt and pepper. Roast on middle rack until browned and tender, 15-18 minutes.
2. Pat chicken dry with paper towels. Season with garlic powder and a pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. (Lower heat if chicken browns too quickly.) Transfer to a plate. Refrigerate until cool enough to handle, then dice into ½-inch pieces.
3. Meanwhile, halve the lime. Trim and thinly slice cucumber into rounds. Trim and thinly slice scallions.
4. In a medium microwave-safe bowl, whisk together ¼ tsp sugar (½ tsp for 4 servings), juice from all the lime and a pinch of salt until sugar dissolves. Stir in cucumber; cover with plastic wrap. Microwave 30-60 seconds. Stir and set aside until ready to serve. In a large bowl, combine scallions, diced chicken, sour cream, gochujang and as many chili flakes as you like. Season with a pinch of salt and pepper to taste.
5. Halve and toast the buns. Divide chicken salad between bottom buns; top with as much pickled cucumber (drained) as you like. Close sandwiches.
6. Divide sandwiches between plates. Serve with sesame carrot fries and any remaining pickled cucumber on the side.

Recipe Tips

FAQ

Can I use a different type of chili paste instead of gochujang?

Gochujang has a unique sweet-spicy flavor, but you can substitute with sriracha or another chili paste mixed with a little sugar to mimic the sweetness.

How do I store leftovers?

Store the chicken salad, pickled cucumber and carrot fries separately in airtight containers in the refrigerator for up to 2 days. Assemble sandwiches just before serving.

Can I make this recipe gluten-free?

Yes! Use gluten-free buns and ensure your gochujang sauce is gluten-free (some brands contain wheat). Check labels carefully.