Name: Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 lb Boneless Skinless Chicken Thighs (Ideal for juiciness and flavor.); 1/4 cup Soy Sauce (Opt for low-sodium varieties.); 2 tbsp Brown Sugar (Helps balance flavors.); 2 tbsp Honey (Offers natural sweetness.); 2 tbsp Gochujang (Adjust for spice level.); 2 tbsp Rice Vinegar (Can substitute with apple cider vinegar.); 1 tbsp Sesame Oil (Infuses rich aroma.); 4 cloves Garlic Cloves (Finely minced.); 1 inch Fresh Ginger (Grated fresh.); 2 cups Shredded Green and Red Cabbage (Adds essential crunch.); 1 cup Julienned Carrot (Provides sweetness.); 1/2 cup Mayonnaise (Or Greek yogurt as a lighter option.); 1 tbsp Sugar (Balances tartness.); 1 tbsp Rice Vinegar (For slaw dressing.); Salt and Pepper (To taste.); 4 pieces Brioche or Potato Sandwich Buns (Toasting enhances flavor.); 2 tbsp Butter (For toasting.)

Jump to Recipe

Introduction

This Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw blends juicy, flavorful chicken thighs with a crisp, tangy slaw for a delightful meal. Perfect for a quick lunch or casual dinner, this sandwich brings bold Korean-inspired flavors right to your kitchen.

A close-up view of a hamburger with five clear layers inside a shiny, golden-brown sesame seed bun. The bottom layer shows green shredded lettuce and thin slices of purple cabbage on a toasted bun base. Above that, there is a glossy, dark brown grilled chicken patty with a shiny glaze. On top of the chicken, there are thin orange carrot strips and fresh green chopped scallions mixed with white sesame seeds. The top bun, glossy and golden with sesame seeds, crowns the burger, all set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Boneless Skinless Chicken Thighs (Ideal for juiciness and flavor)
1/4 cup Soy Sauce (Opt for low-sodium varieties)
2 tbsp Brown Sugar (Helps balance flavors)
2 tbsp Honey (Offers natural sweetness)
2 tbsp Gochujang (Adjust for spice level)
2 tbsp Rice Vinegar (Can substitute with apple cider vinegar)
1 tbsp Sesame Oil (Infuses rich aroma)
4 cloves Garlic Cloves (Finely minced)
1 inch Fresh Ginger (Grated fresh)
2 cups Shredded Green and Red Cabbage (Adds essential crunch)
1 cup Julienned Carrot (Provides sweetness)
1/2 cup Mayonnaise (Or Greek yogurt as a lighter option)
1 tbsp Sugar (Balances tartness)
4 pieces Brioche or Potato Sandwich Buns (Toasting enhances flavor)
2 tbsp Butter (For toasting)

Instructions

Step 1: In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, coat well, cover, and marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.
Step 2: In another bowl, combine shredded cabbage and julienned carrots. In a separate small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper. Drizzle the dressing over the cabbage mixture and toss to coat. Cover and chill for at least 15 minutes.
Step 3: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off, and cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest before slicing.
Step 4: Butter each side of the buns and toast in a non-stick skillet over medium heat until golden brown, about 2-3 minutes per side.
Step 5: Assemble the sandwich by placing sliced chicken on the bottom bun, drizzling with extra marinade if desired, topping with the cabbage slaw, and finishing with the top bun.

Tips & Variations

For a lighter slaw, substitute mayonnaise with Greek yogurt.
Adjust the amount of gochujang based on your preferred spice level.
Marinate the chicken overnight for even deeper flavor.
Try serving the sandwich with a side of pickled vegetables for extra tang.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling. Keep the buns separate and toast fresh to maintain texture.

How to Serve

A close-up of a burger with a shiny, golden-brown sesame seed bun on top, followed by a colorful slaw made of thin carrot, green cabbage, purple cabbage, and green onion strips. Below the slaw is a thick, dark grilled chicken patty covered in a glossy sauce. Under the chicken patty, there is a layer of light green shredded lettuce, all held together by a toasted, golden-brown bottom bun. The burger sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred for their juiciness and flavor. If using breasts, watch the cooking time closely to avoid drying out.

Is gochujang very spicy for this recipe?

Gochujang has a mild to medium heat depending on the brand. You can adjust the quantity or substitute with a milder chili paste if you prefer less spice.