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Korean BBQ Chicken Sandwich

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight

Delicious Korean BBQ Chicken Sandwich packed with marinated chicken and a crunchy slaw. A quick and satisfying meal perfect for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Chicken Recipes
Cuisine Korean
Servings 4 sandwiches
Calories 500 kcal

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.

Notes

Marinate chicken for at least 20 minutes for best flavor. Adjust spice levels by modifying gochujang and additional sauces.

Nutrition

Serving: 1sandwichCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg
Keyword BBQ sandwich, chicken sandwich, Grilled Chicken, Korean BBQ Chicken Sandwich, quick dinner, slaw
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