Your average barbecue sauce boasts artificial ingredients, added sugars, high salt, & preservatives. To me, those all sound like perfect motivation to make your own sauce where you can control the ingredients. This Korean BBQ sauce is cut with water to lower salt concentration, and paired with kimchi, which has its own heart and digestive health benefits.
Korean BBQ Pulled Chicken Sliders
1 cup water
1 cup hoisin sauce
1/4 cup soy sauce, reduced sodium
2 tbsp sesame oil
2 tbsp honey
2 tbsp minced garlic
1 tsp sea salt
1 tsp black pepper
1 tsp cayenne pepper (optional for spice)
1 dozen whole grain slider buns
1 jar Kimchi or homemade mix (I used King’s Mild Kimchi Korean Marinated Cabbage, it is preservative free)
1 8 oz jar pickle chips (optional)
2 large chicken breasts
Sea salt and black pepper, to taste
Olive Oil Cooking Spray
For BBQ Sauce:
Mix all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to medium low and simmer for 15 minutes. In the meantime, prepare your chicken.
1. Spray each chicken breast with olive oil cooking spray and season (lightly) with sea salt and black pepper. Grill each chicken breast for 5 minutes per side (I used a George Foreman grill, but you could also saute it) until thoroughly cooked, then set aside and let cool to handling temperature.
*While the chicken is cooling, check your sauce. It should have thickened so that it drips slowly off of the back of a spoon. Once done, turn heat to the lowest setting possible.
2. Using your hands, pull the chicken breasts apart and add the pulled chicken into the barbecue sauce. Mix the pulled chicken and barbecue sauce thoroughly so that the sauce completely coats the chicken.
3. Assemble your sliders: On each slider bun, put 2 tbsp of pulled chicken, 1 tbsp of kimchi, and two pickles (optional).