Lately, I’ve seen a lot of recipes with pulled pork and pulled brisket for sandwiches, sliders and even tacos. Well, I don’t eat pork and I’m not a big beef-eater but I do like chicken a lot, so I started researching pulled chicken recipes. I guess shredded meats is the way to go this year. Lo and behold I ran across this recipe for Korean-Style Pulled Chicken Sliders that carried some of my favourite cooking criteria: Asian flavours, slow-cooking and one-pot meal. I did not want to make them as sliders but as a main course — reminds me of the old days of Sloppy Joes, ground beef smothered in seasoned tomato sauce in a burger bun but this updated version with Korean spices and shredded chicken is going to be so much better.
The new ingredient that I want to introduce to you is ‘gochujang’ – Korean hot chili paste. It is spicy and pungent and has its own unique flavour. I have found it in Asian supermarkets in red plastic tubs, like below. Thick and a beautiful red-maroon colour.
Mix together the gochujang pepper paste, soy sauce, a grated red onion, crushed garlic cloves, grated ginger, mirin (Japanese rice vinegar), brown sugar, sesame oil and pepper in a crock-pot and mix well.
Add three chicken breasts and coat well with the sauce. Put on high for one hour and then continue the slow cooking on low for about 5 hours.
It is done when the chicken can be pulled apart easily with two forks.
To thicken the sauce, prepare a ‘slurry’ of 1 teaspoon of tapioca or corn starch mixed into 1/4 cup cold water.
Pour onto the pulled chicken mixture and stir through until thickened. Your Korean-style pulled chicken is ready for dinner.
For an additional delicious taste sensation, prepare the Gochujang Aioli simply by mixing together mayonnaise, gochujang paste, crushed garlic, salt and a pinch of onion powder. This is your replacement for a ketchup on a burger.
Gather your toppings and let everyone custom build their pulled chicken on a burger bun: the aioli, sliced green onions, sliced avocado and sesame seeds. Add any other favourite toppings you would like.
Looks so good and tastes so great. Give it a try and enjoy!
Pulled Chicken Burgers, Korean Flavours
both recipes adapted from Korean-Style Pulled Chicken Sliders
3 chicken breasts
¼ cup gochujang
¼ cup soy sauce
1 small red onion, grated
4 cloves garlic, grated
1″ piece of ginger, peeled and grated
3 tablespoons mirin
3 tablespoons brown sugar
1 teaspoon sesame oil
¼ teaspoon pepper
1 teaspoon tapioca starch or corn starch
¼ cup cold water
Avocado, thinly sliced
1 bunch green onions, sliced
½ cup mayonnaise
1½ tablespoons gochujang
1 clove garlic, crushed
¼ teaspoon salt
Pinch of onion powder
- Stir together gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in slow cooker bowl until fully combined. Add chicken and stir to coat.
- Cover slow cooker and cook on high for one hour and then on low for about 5 hours, until the chicken is fully cooked and tender. Shred gently using 2 forks. Mix the starch with the cold water, creating a ‘slurry’ and mix it into the shredded chicken mixture until thickened.
- Prepare aioli by blend all the ingredients together. This can be made in advance and refrigerated until needed.
- Assemble a burger: pulled chicken, topped with sliced avocado, green onions, sesame seeds and gochujang aioli. Add any other favourite toppings.