Introduction

This Savory Korean BBQ Chicken Sandwich is a delicious blend of tender marinated chicken, crunchy slaw, and toasted buns that bring a satisfying mix of flavors and textures. Perfect for a quick lunch or casual dinner, it’s an easy way to enjoy bold Korean-inspired flavors at home.

A close-up of a juicy grilled chicken sandwich with a shiny golden brown sesame seed bun on top, layers visible from bottom to top: a light golden brown toasted bun base, bright green shredded lettuce, glossy dark charred grilled chicken pieces covered in a sticky, rich brown sauce, topped with a fresh coleslaw mix of thin purple cabbage, orange carrot strips, white cabbage, and small green onion pieces, all resting on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound chicken thighs (or substitute with chicken breasts for a leaner option)
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons brown sugar (can replace with coconut sugar)
1 tablespoon honey (or agave nectar for a vegan option)
1 tablespoon gochujang (reduce for milder taste)
1 tablespoon rice vinegar (apple cider vinegar as alternative)
1 tablespoon sesame oil (avoid if allergic)
2 cloves garlic, minced fresh
1 teaspoon fresh grated ginger
2 tablespoons sesame seeds (optional garnish)
2 cups green and red cabbage (use more green if preferred)
1 medium carrot, julienned or grated
1/2 cup mayonnaise (use vegan mayo for plant-based option)
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
4 buns (brioche or potato buns; gluten-free if needed)
2 tablespoons butter (omit for dairy-free)

Instructions

Step 1: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken thighs and marinate in the refrigerator for at least 20 minutes, up to 2 hours.
Step 2: Prepare the slaw by combining shredded green and red cabbage with the julienned carrot. In a separate bowl, whisk mayonnaise, rice vinegar, salt, and pepper. Toss the dressing with the cabbage mixture and chill while cooking the chicken.
Step 3: Heat a cast-iron skillet or grill pan over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes on each side, until browned and the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
Step 4: Butter the cut sides of the buns and toast them in the skillet until golden brown, about 2-3 minutes.
Step 5: Assemble the sandwich by layering sliced chicken on the bottom half of each bun. Add the crunchy slaw on top and crown with the other half of the bun. Optionally drizzle with extra BBQ sauce before serving.

Tips & Variations

For extra crunch and flavor, add sliced cucumbers or pickled carrots as additional toppings.
Use chicken breasts instead of thighs if you prefer leaner meat.
Adjust gochujang amount to control the spice level.
Substitute mayonnaise with vegan mayo to make the slaw plant-based.
Serve with gluten-free buns if you need a gluten-free sandwich option.

Storage

Store leftover cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. Refresh the slaw before serving to maintain its crunch. Assemble sandwiches just before eating for best texture.

How to Serve

A close-up of a chicken sandwich with four layers inside a shiny, golden-brown sesame seed bun. The bottom bun is toasted with slight char marks and sits on a bed of light green shredded lettuce. On top of the lettuce is a thick layer of juicy, glazed grilled chicken pieces coated in a dark, sticky sauce with blackened grill marks. Above the chicken is a colorful mix of shredded vegetables including bright orange carrots, light green celery, white cabbage, and purple cabbage, all finely cut. The top bun is smooth and glossy with scattered sesame seeds. The sandwich is placed on a wooden surface with a blurred dark background replaced by a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. Just be careful not to overcook, as breasts can dry out faster than thighs.

Is there a vegan version of this sandwich?

You can make it vegan by substituting the chicken with a plant-based protein, using vegan mayonnaise for the slaw, and replacing honey with agave nectar in the marinade.