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Korean BBQ Chicken Sandwich

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Magic

Enjoy a Korean BBQ Chicken Sandwich that combines bold flavors with a refreshing slaw, perfect for busy weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs Consider boneless, skinless chicken breasts if you prefer leaner meat.
  • 1/4 cup Soy Sauce Tamari can be used for a gluten-free alternative.
  • 2 tbsp Brown Sugar You can substitute with coconut sugar for a healthier option.
  • 1 tbsp Honey Maple syrup can be used for a vegan alternative.
  • 1 tbsp Gochujang Sriracha can be a substitute for those who prefer a different heat profile.
  • 1 tbsp Rice Vinegar White vinegar can be used in a pinch.
  • 1 tbsp Sesame Oil Olive oil is a suitable substitute if allergic to sesame.
  • 2 cloves Garlic Shallots can be used as an alternative.
  • 1 tbsp Fresh Ginger Ground ginger may be used, though fresh is preferred for texture.
For the Slaw
  • 2 cups Green Cabbage Red cabbage can replace it for additional color.
  • 1 cup Red Cabbage Use coleslaw mix for convenience.
  • 1 medium Carrot Rely on pre-shredded options to save time.
  • 1/2 cup Mayonnaise A vegan mayo or Greek yogurt can be alternatives.
For Assembly
  • 2 tbsp Butter Olive oil or margarine are alternatives if dairy-free.
  • 4 pieces Buns Use gluten-free buns for dietary considerations.
  • 1 tbsp Sesame Seeds Omit for allergies or replace with chopped nuts.

Equipment

  • Skillet
  • Mixing Bowls

Method
 

Marinating and Preparing
  1. In a large bowl, mix together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated fresh ginger until well combined. Add the chicken thighs, ensuring they are evenly coated in the marinade. Cover and refrigerate for at least 20 minutes, or up to 2 hours for richer flavor.
  2. While the chicken marinates, shred both green and red cabbage and julienne the carrot, placing them in a large bowl. In a separate bowl, whisk together mayonnaise, a splash of rice vinegar, a pinch of sugar, and salt. Combine the dressing with the cabbage and carrot mixture, tossing well to coat, and then refrigerate for a fresh crunch later.
Cooking and Assembly
  1. Heat a skillet over medium-high heat until hot. Remove the marinated chicken from the fridge, letting any excess marinade drip off, and carefully place the thighs in the skillet. Cook for 6-7 minutes on each side until they are nicely charred and have an internal temperature of 165°F (75°C). Once cooked, transfer the chicken to a plate and let it rest.
  2. While the chicken rests, split the sandwich buns and spread butter generously on the cut sides. Place the buns cut-side down in the same hot skillet and toast for about 2-3 minutes or until they are golden brown and crispy.
  3. To assemble the Savory Korean BBQ Chicken Sandwich, place a piece of sliced chicken on the bottom half of each toasted bun. Drizzle extra gochujang on top for added spice, then heap a generous amount of the refreshing slaw over the chicken. Cap the sandwich with the top half of the bun, pressing gently to hold everything together, and serve warm for a delightful meal.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 850mgPotassium: 300mgFiber: 2gSugar: 12gVitamin A: 100IUVitamin C: 50mgCalcium: 6mgIron: 10mg

Notes

Store leftover sandwiches in an airtight container for up to 3 days. Keep the slaw separate to maintain its crunch. Freeze marinated chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before cooking.

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