Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Recipe
This Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw is a flavorful, juicy grilled chicken thigh sandwich infused with a spicy-sweet Korean marinade. Paired with a tangy cabbage and carrot slaw, this sandwich offers a perfect balance of textures and tastes, ideal for a satisfying lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
For the Chicken and Marinade
- 1 lb Boneless Skinless Chicken Thighs
- 1/4 cup Soy Sauce (low-sodium preferred)
- 2 tbsp Brown Sugar
- 2 tbsp Honey
- 2 tbsp Gochujang (Korean chili paste)
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 4 cloves Garlic, finely minced
- 1 inch Fresh Ginger, grated
For the Cabbage Slaw
- 2 cups Shredded Green and Red Cabbage
- 1 cup Julienned Carrot
- 1/2 cup Mayonnaise (or Greek yogurt for lighter option)
- 1 tbsp Sugar
- 1 tbsp Rice Vinegar
- Salt and Pepper, to taste
For the Sandwich Assembly
- 4 Brioche or Potato Sandwich Buns
- 2 tbsp Butter (for toasting buns)
Instructions
- Marinate and Prepare: In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until combined. Add the chicken thighs, turning to coat evenly. Cover and marinate for at least 20 minutes at room temperature or up to 2 hours refrigerated.
- Prepare the Cabbage Slaw: In a separate bowl, combine shredded green and red cabbage with julienned carrots. In another small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Drizzle this dressing over the cabbage mixture and toss well to coat. Cover and chill for at least 15 minutes to develop flavors.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off, and place in the hot pan. Cook for 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing thinly.
- Toast the Buns: Butter each side of the sandwich buns lightly. Toast them in a non-stick skillet over medium heat until golden brown and slightly crisp, about 2-3 minutes per side.
- Assemble the Sandwich: Place sliced chicken on the bottom bun. Optionally drizzle with some reserved marinade for extra flavor. Top generously with the chilled cabbage slaw. Finish with the top bun and serve immediately for the best taste and texture.
Notes
- Marinating the chicken longer (up to 2 hours) enhances the flavor and tenderness.
- You can substitute mayonnaise with Greek yogurt in the slaw dressing for a lighter option.
- Adjust the amount of gochujang to control the spice level according to your taste preference.
- Using boneless skinless chicken thighs ensures juiciness and flavor.
- To add extra crunch, consider adding sliced cucumbers or radishes to the slaw.
Keywords: Korean BBQ chicken sandwich, Korean chicken sandwich, spicy chicken sandwich, cabbage slaw sandwich, grilled chicken sandwich, gochujang chicken, brioche sandwich
