Name: Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 lbs boneless skinless chicken thighs; 1/2 cup low-sodium soy sauce; 3 tablespoons brown sugar; 1 tablespoon honey; 2 tablespoons gochujang (Korean fermented red chili paste); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 4 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced; 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 medium carrot, julienned; 2 tablespoons mayonnaise; 1 tablespoon rice vinegar; 1 teaspoon sugar; Salt and black pepper to taste; 4 brioche or potato sandwich buns; Butter for toasting buns; Additional gochujang or Korean BBQ sauce dip (optional)

Jump to Recipe

Introduction

This Korean BBQ Chicken Sandwich with Cabbage Slaw is a delicious fusion of bold flavors and satisfying textures. Juicy marinated chicken thighs paired with a tangy, crunchy slaw make for a perfect handheld meal that’s both comforting and exciting.

Four fried chicken sandwiches are shown on crumpled brown paper over a wooden board on a white marbled texture surface. Each sandwich has three clear layers: a top light brown soft bun, a middle crispy fried chicken piece coated in a dark red sticky barbecue sauce, and a bottom layer of bright orange coleslaw with green bits adding freshness. Beneath the chicken, pale pink sauce is seen oozing out. In the background, there are two glasses filled with a golden amber drink. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken thighs (thighs stay juicier; breasts can be substituted)
1/2 cup low-sodium soy sauce
3 tablespoons brown sugar
1 tablespoon honey
2 tablespoons gochujang (Korean fermented red chili paste)
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 garlic cloves, minced
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
3 cups shredded green cabbage
1 cup shredded red cabbage
1 medium carrot, julienned
2 tablespoons mayonnaise
1 tablespoon rice vinegar (for slaw)
1 teaspoon sugar
Salt and black pepper to taste
4 brioche or potato sandwich buns
Butter for toasting buns
Additional gochujang or Korean BBQ sauce for dipping (optional)

Instructions

Step 1: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and sesame seeds. Add the chicken thighs and toss to coat them thoroughly. Let the chicken marinate for at least 20 minutes at room temperature, or for deeper flavor, refrigerate up to 2 hours.
Step 2: While the chicken marinates, prepare the slaw. In a large bowl, combine shredded green cabbage, red cabbage, and carrot. In a smaller bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss well. Chill the slaw in the refrigerator until ready to serve.
Step 3: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed. Add the marinated chicken thighs and cook for 6-7 minutes on each side, or until nicely charred and cooked through. Let the chicken rest for 5 minutes before slicing or serving whole.
Step 4: Split the buns and lightly butter each half. Toast them on the skillet or under a broiler until golden and crisp on the edges to prevent sogginess and add texture.
Step 5: To assemble, place the chicken on the bottom bun. Optionally, spoon on some extra BBQ sauce or Korean BBQ sauce dip for added richness. Top with a generous handful of cabbage slaw and crown with the top bun. Serve immediately while hot.

Tips & Variations

For juicier chicken, use thighs rather than breasts, as they hold moisture better during cooking.
This marinade doubles as a fantastic base for Korean chicken kabobs or grilled skewers.
Try swapping mayonnaise with Greek yogurt in the slaw for a lighter dressing.
Toast buns thoroughly to keep them from getting soggy once assembled.
Add sliced avocado or pickled radishes for extra layers of flavor and texture.

Storage

Store leftover chicken, slaw, and buns separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warm. Toast the buns again before assembling leftovers to restore crispness. The slaw is best served cold and should not be reheated.

How to Serve

A close-up image of a sandwich with four visible layers, placed on a white wooden plate sitting on a white marbled texture. The bottom layer is a soft, golden bun with a shiny surface, topped with a thick, charred dark brown glazed grilled chicken. Above the chicken, there is a fresh, colorful coleslaw made of shredded white cabbage, orange carrots, and small purple cabbage pieces with sliced green chili rings scattered on top. The sandwich is finished with a shiny, toasted sesame seed-covered top bun that looks soft and golden brown. 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, but thighs are preferred because they stay juicier and more flavorful after cooking.

What is gochujang and can I substitute it?

Gochujang is a Korean fermented red chili paste that adds sweet-spicy depth. If unavailable, you can substitute with a mix of chili paste or sriracha combined with a bit of miso paste or soy sauce to mimic the flavor.