Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe
A flavorful Korean BBQ Chicken Sandwich featuring juicy marinated chicken thighs grilled to perfection and topped with a tangy and crunchy cabbage slaw. Served on toasted brioche or potato buns, this sandwich balances sweet, spicy, and savory elements for an irresistible meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
For the Korean BBQ Chicken
- 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
For the Cabbage Slaw
- 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
For Assembly
- 4 brioche or potato sandwich buns
- Butter for toasting buns
- Additional gochujang or Korean BBQ sauce dip (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds. Add the chicken thighs and toss to coat thoroughly. Let the chicken marinate for at least 20 minutes at room temperature, or refrigerate and marinate for up to 2 hours for deeper flavor.
- Make the Cabbage Slaw: While the chicken marinates, combine shredded green cabbage, red cabbage, and julienned carrot in a large bowl. In a smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Chill in the refrigerator until ready to serve.
- Cook the Chicken: Heat a cast-iron skillet or grill pan over medium-high heat and lightly oil if needed. Add the marinated chicken thighs and cook for 6-7 minutes on each side, or until the chicken is nicely charred and cooked through. The sugars in the marinade will help caramelize the chicken beautifully. Let the cooked chicken rest for 5 minutes before slicing or serving whole.
- Toast the Buns: Split the sandwich 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.
- Assemble the Sandwich: On the bottom bun, layer the sliced or whole grilled chicken. Spoon on some additional Korean BBQ sauce or gochujang dip if desired. Top with a generous handful of chilled cabbage slaw, then crown with the top bun. Serve hot and enjoy.
Notes
- Marinate chicken longer for more intense flavor, up to 2 hours in the refrigerator.
- Use chicken thighs for juicier meat; breasts can be substituted but may be less moist.
- The cabbage slaw can be prepared a day ahead and refrigerated.
- Toast the buns just before assembly for best texture.
- Adjust spiciness by adding more or less gochujang in the marinade and as a dip.
- This marinade can be used for grilled skewers or Korean chicken kabobs as well.
Keywords: Korean BBQ chicken sandwich, Korean chicken sandwich, Korean BBQ, grilled chicken sandwich, cabbage slaw, spicy chicken sandwich, easy Korean recipes
