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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

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.

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