Korean Flavors Enliven This Simple Weeknight Dish of Spicy Chicken and Slaw

Chopped kimchi adds mouthwatering spicy-sour flavor to coleslaw for an easy side.

Gochujang Chicken Tenderloins with Kimchi Coleslaw. Steve Klise/TCA

By Jessica Rudolph From America’s Test Kitchen

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.

Gochujang Chicken Tenderloins With Kimchi Coleslaw

Serves 4

• 1 (14-ounce) bag coleslaw mix
• 1 cup cabbage kimchi, drained and chopped
• 6 tablespoons mayonnaise
• 1/4 cup sugar, divided
• 1 1/4 teaspoons table salt, divided
• 3 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 garlic clove, minced
• 1 1/2 pounds chicken tenderloins, trimmed
• 1 tablespoon vegetable oil or alternative

1. Combine coleslaw mix, kimchi, mayonnaise, 1 tablespoon sugar, and 3/4 teaspoon salt in a large bowl. Whisk gochujang, soy sauce, sesame oil, garlic, and remaining 3 tablespoons sugar in a second bowl until smooth.

2. Pat chicken dry with paper towels and sprinkle with remaining 1/2 teaspoon salt. Heat vegetable oil in a 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.

3. 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.

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].