It started with a craving—a spicy, tangy delight that felt like summer grilling on a plate. My Korean BBQ Chicken Sandwich offers a delicious twist on a classic, packing in juicy, marinated chicken and a refreshing cabbage slaw that's as vibrant as it is satisfying. This recipe not only brings a delightful burst of flavors to your kitchen, but it's also a quick option for busy weeknights, ready in just 35 minutes! Plus, it’s perfect for impressing friends at your next gathering while being an easy cleanup. With a touch of gochujang for heat and the crunch of fresh veggies, this sandwich is bound to become a favorite in your home-cooked repertoire. Are you ready to bring a taste of Korea to your table?
Why will you crave this sandwich?
Unforgettable Flavor: The marinade blends soy sauce, honey, and gochujang, creating a sweet and spicy symphony on grilled chicken.
Crispy Contrast: The crunchy cabbage slaw adds a delightful texture, balancing the richness of the chicken beautifully.
Quick and Easy: With prep and cook time totaling just 35 minutes, it's the perfect weeknight dinner solution.
Crowd-Pleaser: This Korean BBQ Chicken Sandwich is a sure hit at parties, ensuring every guest leaves with satisfied taste buds.
Versatile Base: Feel free to swap out veggies or add your favorite toppings—this recipe can be customized to suit your unique palate.
Try pairing it with extra dipping sauces from my other recipes for added zing!
Korean BBQ Chicken Sandwich Ingredients
For the Chicken
• 2 lbs boneless skinless chicken thighs – these provide the moisture and richness you want in your sandwich.
• ½ cup soy sauce – adds depth of flavor and a savory umami kick.
• 3 tablespoons brown sugar – balances the saltiness with a touch of sweetness.
• 1 tablespoon honey – enhances the marinade with a lovely natural sweetness.
• 2 tablespoons gochujang – brings a delightful heat and unique flavor typical in Korean BBQ.
• 1 tablespoon rice vinegar – adds a gentle tang that brightens up the marinade.
• 1 tablespoon sesame oil – infuses a warm, nutty aroma that elevates the dish.
• 4 garlic cloves, minced – marries beautifully into the marinade, adding aromatic depth.
• 1 teaspoon grated fresh ginger – introduces a refreshing zing that complements the chicken.
• 1 tablespoon toasted sesame seeds – for a crunchy, nutty finish.
For the Slaw
• 3 cups shredded green cabbage – forms the base of the slaw, providing a crisp texture.
• 1 cup shredded red cabbage – adds vibrant color and additional crunch.
• 1 medium carrot, julienned – introduces both sweetness and color to the slaw.
• 2 tablespoons mayonnaise – creates a creamy base that binds the slaw ingredients together.
• 1 tablespoon rice vinegar – keeps the slaw fresh and bright with a bit of tang.
• 1 teaspoon sugar – balances the flavors and enhances sweetness in the dressing.
• Salt and black pepper to taste – season to your preference for the perfect finish.
For Assembly
• 4 brioche or potato sandwich buns – these soft, buttery buns are perfect for holding everything together.
• Butter for toasting buns – adds a rich flavor and helps achieve that golden crust.
• Additional gochujang or Korean BBQ sauce (optional) – for those who love an extra kick on their sandwich.
Dive into this delicious Korean BBQ Chicken Sandwich experience that your taste buds will want to revisit again and again!
Step‑by‑Step Instructions for Korean BBQ Chicken Sandwich
Step 1: Marinate the Chicken
In a medium bowl, whisk together ½ cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon honey, 2 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 4 minced garlic cloves, and 1 teaspoon grated fresh ginger. Add 2 lbs of boneless, skinless chicken thighs and toss well to coat. Allow the chicken to marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours for deeper flavor.
Step 2: Prepare the Cabbage Slaw
While the chicken marinates, combine 3 cups of shredded green cabbage, 1 cup of shredded red cabbage, and 1 medium julienned carrot in a large bowl. In a separate small bowl, whisk together 2 tablespoons mayonnaise, 1 tablespoon rice vinegar, 1 teaspoon sugar, and salt and pepper to taste. Pour the dressing over the cabbage mixture and toss well to coat. Cover and refrigerate the slaw until you are ready to assemble the sandwiches.
Step 3: Cook the Chicken
Heat a cast-iron skillet or grill pan over medium-high heat. If necessary, lightly oil the pan to prevent sticking. Place the marinated chicken thighs in the hot pan and cook for about 6-7 minutes on each side, or until they are nicely charred and cooked through, reaching an internal temperature of 165°F. Once cooked, let the chicken rest for 5 minutes before slicing it into pieces or serving it whole.
Step 4: Toast the Buns
While the chicken is resting, split your sandwich buns and lightly butter each half. Place them cut-side down in the same skillet over medium heat or under a broiler. Toast until they are golden and crisp on the edges, which should take about 2-3 minutes. Watch carefully to avoid burning, as they can brown quickly.
Step 5: Assemble the Sandwiches
To assemble your Korean BBQ Chicken Sandwich, place the sliced or whole grilled chicken on the bottom half of the toasted bun. If desired, drizzle with additional gochujang or Korean BBQ sauce for a flavorful kick. Top the chicken with a generous heap of the chilled cabbage slaw, ensuring a satisfying crunch in every bite. Place the top bun over the slaw and serve immediately while warm.
Make Ahead Options
These Korean BBQ Chicken Sandwiches are ideal for meal prep, saving you time during busy weeknights. You can marinate the chicken thighs up to 24 hours in advance; just be sure to store them in an airtight container in the refrigerator to maintain flavor and texture. The cabbage slaw can also be prepared ahead of time and refrigerated for up to 3 days. To finish the sandwiches, simply cook the marinated chicken as directed and toast the buns before assembling. This way, you’ll enjoy scrumptious, fresh sandwiches that are just as flavorful, without the last-minute rush!
What to Serve with Korean BBQ Chicken Sandwich
Elevate your meal experience with delightful pairings that balance flavors and textures beautifully.
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Sweet Potato Fries: These crispy, slightly sweet fries contrast perfectly with the spicy chicken, adding a fun element to your meal.
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Kimchi: Adding this classic Korean side brings a fermented crunch that cuts through the richness of the sandwich, enhancing its bold flavors.
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Miso Soup: Warm and comforting, this rich soup offers umami depth that harmonizes with the savory elements of the sandwich.
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Asian Cucumber Salad: The crisp, refreshing cucumbers tossed in a light vinaigrette tone down the spice while adding a vibrant crunch.
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Sake or Soju: Serve chilled alongside your sandwich to complement its bold flavors; the mild sweetness pairs nicely with the spiciness of the chicken.
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Fruit Salad: A refreshing mix of tropical fruits adds a sweet and juicy contrast, cleansing the palate with every bite you take.
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Green Tea: This soothing beverage helps balance the richness of the sandwich while providing a light, aromatic finish to your meal.
By thoughtfully considering these complements, you will create a wonderful dining experience with your Korean BBQ Chicken Sandwich!
Expert Tips for Korean BBQ Chicken Sandwich
Marination Magic: Always marinate your chicken for at least 20 minutes but up to 2 hours for a deeper flavor infusion; it makes all the difference!
Grill with Care: Ensure your pan is hot enough before adding the marinated chicken. This prevents sticking and gets a gorgeous char on the meat.
Crisp Slaw: Prep the cabbage slaw ahead of time and let it chill; this enhances the flavors and keeps the veg crisp for assembling your Korean BBQ Chicken Sandwich.
Toast it Right: Butter your buns lightly and toast them just until golden. This creates a delicious barrier that keeps the bun from getting soggy!
Watch the Sauce: If adding extra gochujang or sauce, drizzle it sparingly first. You can always add more, but it’s hard to take away if you over-sauce!
Variations & Substitutions for Korean BBQ Chicken Sandwich
Feel free to swap out ingredients to make this delicious recipe truly your own!
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Gluten-Free: Use tamari instead of soy sauce for a gluten-free marinated chicken that retains all the flavor.
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Spicy Kick: Add 1-2 teaspoons of chili flakes or a splash of Sriracha in the slaw for an extra layer of heat that complements the gochujang beautifully.
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Vegan Option: Substitute chicken thighs with marinated tofu or jackfruit, lending a satisfying texture with the same vibrant flavors.
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Added Crunch: Incorporate sliced radishes or cucumber into the cabbage slaw for an extra crunch and refreshing twist. Both veggies add delightful textural contrast!
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Cabbage Alternatives: Swap the green and red cabbage for coleslaw mix to save prep time and still enjoy a crunchy slaw.
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Flavorful Marinade Variation: Use coconut aminos in place of soy sauce for a sweeter taste and another layer of umami flavor that pairs wonderfully.
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Herbed Delight: Toss in some fresh cilantro or mint into your slaw for a fresh herbaceous note that really brightens the whole sandwich!
Try complementary dipping sauces like my Spicy Garlic Sauce or a simple Honey Mustard for added flavor on the side. These twists will keep your taste buds excited and eager for more!
How to Store and Freeze Korean BBQ Chicken Sandwich
Fridge: Store leftover sandwiches wrapped in foil or in an airtight container for up to 3 days. Keep the slaw separate to maintain crunch.
Freezer: For longer storage, freeze the marinated chicken thighs (before cooking) for up to 3 months. Defrost in the fridge overnight before cooking as desired.
Reheating: Reheat the cooked chicken in a skillet over medium heat until warmed through, about 5-7 minutes. Toast the buns briefly for a fresh taste.
Assembly Tip: For the best flavor when serving leftovers, assemble just before eating to keep the texture of the sandwich fresh with your homemade Korean BBQ Chicken Sandwich.
Korean BBQ Chicken Sandwich Recipe FAQs
How do I choose the right chicken to use?
Absolutely! For the best flavor and texture in your Korean BBQ Chicken Sandwich, use boneless, skinless chicken thighs. They remain moist during cooking and soak up the marinade beautifully. Look for thighs with a pinkish hue and avoid any with dark spots or discoloration.
What is the best way to store leftover sandwiches?
You’ll want to store your leftover sandwiches properly to keep them fresh! Wrap them in foil or place them in an airtight container in the fridge for up to 3 days. To maintain the crunchiness of the slaw, store it separately from the chicken and buns until you're ready to enjoy.
Can I freeze the chicken before cooking?
Very much so! If you’d like to prepare ahead, freeze the marinated chicken thighs in a zip-top freezer bag for up to 3 months. Just make sure to squeeze out the excess air before sealing. When you’re ready to cook, simply defrost them in the fridge overnight, then follow the cooking instructions for a delicious meal.
How can I prevent my sandwich buns from getting soggy?
To keep your buns from getting soggy, I recommend toasting them just before serving. Lightly butter the cut sides and toast them in a hot skillet or under the broiler until golden and crisp. This creates a barrier that helps keep the bun intact against any moisture from the chicken or slaw.
Are there any dietary considerations for this recipe?
Yes, definitely! If you have dietary restrictions, feel free to tweak the ingredients. For gluten-free options, substitute soy sauce with tamari. Also, if anyone in your household has a sesame allergy, you can replace sesame oil with olive oil and skip the sesame seeds. Always double-check that the gochujang you choose fits your dietary needs as well!
What should I do if my chicken is too dry after cooking?
If your chicken turns out dry, don’t fret; you can rescue it! Try slicing the chicken and tossing it in a little extra BBQ sauce or broth to add moisture back in. This can help rehydrate the chicken and keep the flavors vibrant. To prevent dryness next time, ensure the chicken is marinated for at least 20 minutes and monitor the cooking time closely.
Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight
Equipment
- cast-iron skillet
- Mixing bowls
- Whisk
- Knife
- Cutting Board
Ingredients
For the Chicken
- 2 lbs boneless skinless chicken thighs provides moisture and richness
- ½ cup soy sauce adds depth of flavor
- 3 tablespoons brown sugar balances saltiness with sweetness
- 1 tablespoon honey enhances the marinade
- 2 tablespoons gochujang provides heat and unique flavor
- 1 tablespoon rice vinegar adds tang to the marinade
- 1 tablespoon sesame oil infuses a nutty aroma
- 4 cloves garlic, minced adds aromatic depth
- 1 teaspoon grated fresh ginger introduces a refreshing zing
- 1 tablespoon toasted sesame seeds for a crunchy finish
For the Slaw
- 3 cups shredded green cabbage provides crisp texture
- 1 cup shredded red cabbage adds color and crunch
- 1 medium carrot, julienned introduces sweetness
- 2 tablespoons mayonnaise creates a creamy base
- 1 tablespoon rice vinegar keeps slaw fresh
- 1 teaspoon sugar balances flavors
- Salt and black pepper to taste
For Assembly
- 4 buns brioche or potato sandwich soft, buttery buns
- Butter for toasting buns
- Additional gochujang or Korean BBQ sauce optional for extra kick
Instructions
Preparing the Chicken and Slaw
- Marinate the Chicken: Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add chicken thighs to coat and marinate at room temp for 20 minutes or up to 2 hours in the fridge.
- Prepare the Cabbage Slaw: Combine green cabbage, red cabbage, and julienned carrot in a bowl. Whisk together mayonnaise, rice vinegar, sugar, and season with salt and pepper. Toss dressing with cabbage mixture and refrigerate.
Cooking and Assembly
- Cook the Chicken: Heat a skillet over medium-high heat. Cook the marinated chicken thighs for 6-7 minutes per side until charred and cooked through. Let rest for 5 minutes before slicing.
- Toast the Buns: Split and butter sandwich buns, then toast cut-side down in the skillet until golden, about 2-3 minutes.
- Assemble the Sandwiches: Place sliced chicken on the bottom bun, drizzle with gochujang if desired, top with slaw, and place the top bun on. Serve warm.
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