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Sesame & Ginger Chicken & Gochujang Mayo Crusty Rolls

PH White Roll  Schnitzel_02.jpg

Bring some delicious Asian flavours to your next lunch with these Sesame & Ginger Chicken Rolls, served on Ready To Bake Crusty Rolls.

Serves: 4

Takes: 40 minutes


  • 250g skinless and boneless chicken thighs, diced into bite-sized pieces

  • 3-4cm piece fresh ginger, peeled and grated

  • 1 clove garlic, grated

  • 2 tbsp soy sauce

  • 1 tsp sesame oil

  • 1 tsp rice vinegar (or lime juice)

  • 1 tsp honey

  • 1 tsp tomato puree

  • 1 tsp chilli paste or few crushed dried chillies (optional)

  • 2 tsp sesame seeds

  • 3 tbsp light mayonnaise

  • 1-2 tsp Korean gochujang chilli paste 

  • 1 or 2 pak choi


  1. Place the ginger, garlic, soy sauce, sesame oil, rice vinegar (or lime juice), honey, tomato puree and chilli paste into a bowl and mix well. Add the diced chicken and stir then cover and place in the fridge for at least half an hour but preferably an hour or two

  2. Mix together the mayonnaise and gochujang chilli paste in a small bowl. Cover and pop in the fridge

  3. When you’re ready to cook, preheat the oven to 200°C fan and cook the rolls for 10 minutes according to the pack instructions. Preheat the grill.

  4. While the rolls are cooking, remove the chicken from the marinade and spread the pieces onto a baking tray lined with oiled foil. Sprinkle with the sesame seeds and grill for about 5 minutes then turn and grill the other sides for another few minutes until cooked through. Set aside

  5. Slice the bottom off the pak choi and separate the leaves. Wash well and place in a large frying pan with a sprinkle of water. Wilt over medium heat for a couple of minutes then lift onto a piece of kitchen paper

  6. Split the rolls and spread some spicy mayo onto each of the bases. Add some wilted pak choi then pile on some chicken pieces and pop on the lids.

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