Spicy chicken club sandwich

Spicy chicken club sandwich


4 servings

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4.2 rating


For the marinade

  • 4 chicken thighs
  • 6g Thai bird chilli, seeds removed and finely chopped
  • 60g sagyejeol ssamjang
  • 2 cloves garlic, peeled and finely chopped
  • 50g white wine vinegar
  • 2g fine salt
  • Tbsp fish sauce
  • 1 Tbsp sesame oil

For the gochujang mayonnaise

  • 1 egg yolk
  • 10g white soy
  • 50g gochujang
  • 5g rice wine vinegar
  • 3g Dijon mustard
  • 200g grapeseed oil

To cook and finish

  • reserved marinated chicken thighs
  • 16 rashers streaky bacon
  • 12 slices whole wheat bread
  • unsalted butter (2 Tbsp each)
  • 16 slices tomato
  • round lettuce
  • reserved gochujang mayonnaise
  • reserved crispy chicken skins
  • toothpicks, to assist in assembling


Carefully remove the chicken skin from the thighs, reserving the skins for use later in the recipe.

Combine the remaining ingredients of the marinade in a bowl and pour over the chicken thighs. Place in the fridge to marinate overnight.

In the meantime, preheat an oven to 165C. Place the two reserved chicken skins between two flat oven trays and cook for 10 – 20 minutes until the skins are crispy and brown. Set aside.

To make the mayonnaise, whisk the egg yolks, soy, gochujang, vinegar and mustard together in a small bowl. Slowly drizzle in the grapeseed while continuing to whisk until the mixture has thickened and fully emulsified. Add a dash more of the white soy to thin it out, if necessary. Set aside.

Preheat the coals of a BBQ. Remove the chicken thighs from the marinade, allowing most of the marinade to drain off. Season with salt and place on the BBQ until cooked through. Remove and set aside for 10 minutes before slicing at an angle into 3 or 4 smaller pieces.

Place the bacon rashers on the BBQ and cook until all the fat has rendered and the bacon is crispy. Remove and set aside.

Toast the bread slices while the chickean is resting. Butter 8 of the 12 slices of toast on one side and on both sides of the remaining 4 slices of toast. (These will be the centre toast of each sandwich.)

To assemble each sandwich, place one piece of toast buttered-side up and top with the rashers of bacon followed by the grilled chicken thigh pieces. Spread 1-2 tablespoons of the gochujang mayonnaise onto both sides of the centre toast and place this on top of the chicken thighs.

Lay the slices of tomatoes on top of the centre toast, followed by the lettuce and then the crispy chicken skins. Finish with the final piece of toast, buttered side-down.

Slice the sandwich in half diagonally and use a toothpick or two to secure the sandwich and hold it in place.


1-3 of 119 Reviews

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Andrew Smith


Ridiculously Convenient

So content with my purchase! I have already used it a few times and it has been so handy on picnics and camping trips! I'd recommend to anyone looking for an adventurous summer with delicious food.

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Penny Andrews


Best gift ever!

My family knows how much I adore having loved ones around and cooking up a storm - so they know just what to get me when I was given the 4K! So sleek and intricately designed, the quality is ridiculously good.

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Brooke Yanz


Dad absolutely loves his new 4K

After doing my research I decided to buy the 4K as Dad’s fiftieth present. Let’s just say he is truly in love. I can only speak from my experience, but the quality of food created from this barbeque is like no other.