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.

The sweet gochujang sauce is inspired by the glaze on Korean fried chicken. 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

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.