Ponzu Glazed Chicken Sandwiches with Spicy Gochujang Mayo

These ponzu-glazed chicken sandwiches are the ultimate quick fix for a busy day. In just 10 minutes, you can have a delicious, restaurant-quality sandwich right at home. The star is tender chicken strips coated in a glossy ponzu glaze that’s both tangy and sweet, paired with a spicy gochujang mayo that adds a wonderful kick.

Crunchy cucumber slices provide a fresh contrast, while soft toasted brioche buns hold everything together. Whether you need a speedy lunch or a light dinner, this recipe delivers big flavor with minimal effort. Get ready to enjoy a satisfying meal that’s ready before you know it!

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Ingredients

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

8.6 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Gochujang SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the mini cucumbers. Slice them into ¼-inch rounds and place in a small bowl. Season with a pinch of salt and pepper.
2. Halve the brioche buns and toast them until lightly golden.
3. In a large microwave-safe bowl, combine the ponzu sauce and butter. Microwave until the butter is melted, about 30-60 seconds.
4. Pat the chicken breasts dry with paper towels. Cut crosswise into 1-inch-thick strips. Season with garlic powder, salt and pepper. Add the chicken to the bowl with the ponzu-butter mixture and toss to coat evenly. Cover the bowl with plastic wrap and microwave until the chicken is warmed through, about 90 seconds.
5. In a small bowl, stir together the mayonnaise and gochujang sauce until well combined.
6. Spread the cut sides of the toasted buns with the spicy gochujang mayo. Arrange as many cucumber rounds as you like on the bottom buns, then top with the glazed chicken strips. Close the sandwiches with the top buns.
7. Divide the sandwiches between plates. Serve with any remaining cucumber rounds on the side.

Recipe Tips

FAQ

Can I use fresh chicken instead of fully cooked?

Yes, but you will need to cook it first. Season and pan-sear or bake the chicken until cooked through, then slice and toss with the glaze.

What can I substitute for ponzu sauce?

A mix of soy sauce and fresh lemon or lime juice (about 2:1 ratio) can work as a substitute, though the flavor will be slightly different.

Can I make these sandwiches ahead of time?

They are best assembled fresh. However, you can prep the cucumber rounds and spicy mayo in advance and store them separately in the fridge.