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Korean BBQ Chicken Sandwich

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight

A flavorful Korean BBQ Chicken Sandwich that's quick to make and satisfies all dietary needs, featuring juicy chicken and zesty slaw.
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Prep Time 20 minutes
Cook Time 15 minutes
Refrigeration Time 20 minutes
Total Time 55 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs Can substitute with chicken breasts.
  • 1/4 cup Soy Sauce Low-sodium recommended.
  • 2 tablespoons Brown Sugar Can substitute with honey or maple syrup.
  • 1 tablespoon Honey Use agave syrup for vegan option.
  • 2 tablespoons Gochujang Adjust to taste for spice level.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be used.
  • 1 tablespoon Sesame Oil Can substitute with olive oil.
  • 2 cloves Garlic Freshly minced.
  • 1 inch Fresh Ginger Grated; can substitute with ground ginger.
For the Cabbage Slaw
  • 2 cups Shredded Green and Red Cabbage Mix in other veggies as desired.
  • 1 medium Julienned Carrot Cucumber can be used as a substitute.
  • 1/2 cup Mayonnaise Can use Greek yogurt for a lighter option.
  • 1 tablespoon Sugar Honey or agave can also work.
For Assembly
  • 4 buns Brioche or Potato Sandwich Buns Can substitute with whole grain or gluten-free.
  • 2 tablespoons Butter For toasting the buns.

Equipment

  • skillet
  • Mixing bowls
  • Whisk
  • Grill pan

Method
 

Marination and Preparation
  1. In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger until well combined. Add chicken thighs, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes.
  2. Combine shredded cabbage and carrots in a separate large bowl. Whisk together mayonnaise, rice vinegar, sugar, salt, and pepper in a small bowl. Pour dressing over cabbage mixture and toss. Chill for at least 15 minutes.
Cooking and Assembly
  1. Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off, and place in the skillet. Cook for about 6-7 minutes on each side until charred and internal temperature reaches 165°F. Let rest before slicing.
  2. Spread butter on cut sides of buns and toast in a skillet over medium heat until golden brown, about 2-3 minutes.
  3. Assemble the sandwich by placing slices of chicken on the bottom half of each bun. Drizzle with any leftover marinade, top with cabbage slaw, and cover with the top half of the bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 38gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For a plant-based version, substitute chicken with grilled tofu or seitan. For optimal flavor, marinate the chicken longer and keep the slaw separate until serving.

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