Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe
This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw combines tender, flavorful marinated chicken thighs with a tangy and crisp cabbage slaw, all nestled in toasted brioche buns. The perfect blend of sweet, spicy, and savory Korean flavors enhanced by a refreshing slaw makes this sandwich a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean American
Ingredients
Scale
For the Chicken Marinade
- 1 pound Chicken Thighs (substitute with chicken breasts for a leaner option)
- 1/4 cup Soy Sauce (opt for low-sodium for a healthier option)
- 2 tablespoons Brown Sugar (can replace with coconut sugar)
- 1 tablespoon Honey (substitute with agave nectar for a vegan option)
- 1 tablespoon Gochujang (reduce for a milder taste)
- 1 tablespoon Rice Vinegar (apple cider vinegar works as an alternative)
- 1 tablespoon Sesame Oil (caution for sesame allergies)
- 2 cloves Garlic, minced fresh
- 1 teaspoon Ginger, grated fresh
- 2 tablespoons Sesame Seeds (optional garnish)
For the Cabbage Slaw
- 2 cups Green & Red Cabbage (substitute red cabbage with more green if needed)
- 1 medium Carrot, julienned or grated
- 1/2 cup Mayonnaise (vegan mayo can substitute for a plant-based option)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (adjust to taste)
For Assembly
- 4 buns (brioche or potato buns; opt for gluten-free buns if needed)
- 2 tablespoons Butter (can be omitted for dairy-free)
Instructions
- Marinate the Chicken: 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 let them marinate in the refrigerator for at least 20 minutes, up to 2 hours, allowing the flavors to deeply penetrate the meat.
- Prepare the Slaw: Combine shredded green and red cabbage with julienned carrot in a large bowl. In a separate small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper. Toss this dressing with the cabbage mixture until evenly coated. Chill the slaw in the refrigerator while you cook the chicken to meld the flavors and keep it crisp.
- Cook the Chicken: Heat a cast-iron skillet or grill pan over medium-high heat. Remove the chicken thighs from the marinade, letting excess drip off. Cook the chicken for 6 to 7 minutes on each side or until nicely browned and the internal temperature reaches 165°F (75°C). Once cooked, transfer to a plate and let rest for 5 minutes to retain juices, then slice into strips.
- Toast the Buns: Butter the cut sides of the buns lightly and place them in the same skillet over medium heat. Toast for about 2 to 3 minutes until golden brown and slightly crispy for added texture and flavor.
- Assemble the Sandwich: On the bottom half of each toasted bun, layer the sliced chicken thighs. Optionally, drizzle your favorite BBQ sauce over the chicken for extra flavor. Top with a generous portion of the chilled crunchy slaw and sprinkle sesame seeds if desired. Crown with the top half of the bun and serve immediately.
Notes
- Customize the sandwich with additional toppings like cucumbers or pickled carrots for extra flavor and crunch.
- Use chicken breasts as a leaner protein alternative.
- Adjust gochujang quantity to control spice level.
- For a plant-based version, substitute chicken with grilled tofu and mayonnaise with vegan mayo.
- Serve with extra BBQ sauce on the side for dipping.
Keywords: Korean BBQ chicken sandwich, Korean chicken sandwich, chicken thigh sandwich, crunchy slaw, stove cooked Korean chicken, Korean marinade chicken, easy Korean sandwiches
