Name: Gochujang Chicken Tenderloins with Kimchi Coleslaw
Total time: 30 min
Ingredients: 1 (14-ounce) bag coleslaw mix; 1 cup cabbage kimchi , drained and chopped; 6 tablespoons mayonnaise; ¼ cup sugar , divided; 1¼ teaspoons table salt , divided; 3 tablespoons gochujang; 1 tablespoon soy sauce; 1 tablespoon toasted sesame oil; 1 garlic clove , minced; 1½ pounds chicken tenderloins , trimmed; 1 tablespoon vegetable oil

Why This Recipe Works

For a simple weeknight meal, we coated seared chicken tenderloins in a sweet gochujang sauce inspired by the glaze on dakgangjeong (Korean fried chicken). Chopped kimchi added mouthwatering spicy-sour flavor to coleslaw for an easy side.

Before You Begin

This recipe uses the paste form of gochujang. Don’t substitute gochujang sauce, which contains additional ingredients. Serve with rice, if desired.

Instructions

Combine coleslaw mix, kimchi, mayonnaise, 1 tablespoon sugar, and ¾ teaspoon salt in large bowl. Whisk gochujang, soy sauce, sesame oil, garlic, and remaining 3 tablespoons sugar in second bowl until smooth.

Pat chicken dry with paper towels and sprinkle with remaining ½ teaspoon salt. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until golden brown and cooked through, about 4 minutes per side; transfer to plate.

Add gochujang mixture to now-empty skillet and cook, stirring constantly, until glossy and bubbling, about 1 minute. Return chicken to skillet and toss to coat. Serve chicken with coleslaw.