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Korean BBQ Chicken Sandwich

Korean BBQ Chicken Sandwich with Crunchy Slaw Delight

Dive into the vibrant flavors of Korean BBQ Chicken Sandwich with Crunchy Slaw—a quick triumph for weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Substitute with chicken breasts if needed.
  • 1/3 cup Soy Sauce Use low-sodium for balanced saltiness.
  • 2 tablespoons Brown Sugar Enhances sweetness and caramelization.
  • 1 tablespoon Honey Adds sweetness to the marinade.
  • 1 tablespoon Gochujang Essential for spicy Korean flavor.
  • 1 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
  • 2 teaspoons Sesame Oil Use toasted for stronger flavor.
  • 2 cloves Garlic Minced.
  • 1 inch Fresh Ginger Grated.
For the Cabbage Slaw
  • 2 cups Shredded Green & Red Cabbage For a crunchy texture.
  • 1 medium Carrot Julienned for a finer bite.
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter substitute.
  • 1 teaspoon Sugar Optional.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
For Serving
  • 4 pieces Brioche or Potato Buns Consider whole grain for a healthier option.
  • 2 tablespoons Butter For toasting buns.
  • 1 tablespoon Sesame Seeds For garnish and texture.
  • 2 tablespoons Green Onions Chives can be a substitute.

Equipment

  • mixing bowl
  • cast-iron skillet
  • Grill Pan
  • Whisk

Method
 

Preparation Steps
  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. Coat the chicken thighs in the marinade, cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the cabbage slaw by combining shredded green and red cabbage with julienned carrot. In a separate bowl, whisk mayonnaise, a pinch of sugar, salt, and pepper together until smooth. Pour the dressing over the cabbage mixture and toss well. Chill for about 15 minutes.
  3. Preheat a cast-iron skillet over medium-high heat. Cook the marinated chicken thighs for 6-7 minutes on each side until charred and caramelized. Let the chicken rest for 5 minutes before slicing.
  4. Butter the split sides of the buns and toast them in the skillet until golden brown, about 2-3 minutes.
  5. Assemble the sandwiches by laying the sliced chicken onto the bottom half of each bun, drizzling with any leftover marinade, adding the cabbage slaw, and topping with the other half of the bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 36gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 600IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best results, enjoy the sandwiches warm and fresh. Store leftovers in the fridge for up to 3 days, assembling just before serving.

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