Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Recipe
A flavorful Korean BBQ Chicken Sandwich featuring juicy marinated chicken thighs grilled to perfection and topped with a zesty cabbage and carrot slaw, served on buttery toasted brioche or potato buns for a delicious and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
For the Chicken Marinade:
- 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.)
For the Cabbage Slaw:
- 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.)
For the Sandwich Assembly:
- 4 pieces Brioche or Potato Sandwich Buns (Toasting enhances flavor.)
- 2 tbsp Butter (For toasting.)
Instructions
- Marinate and Prepare: In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade. Add the chicken thighs, coat thoroughly, cover, and marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator to allow flavors to penetrate.
- Prepare the Cabbage Slaw: In another bowl, combine shredded green and red cabbage with julienned carrots. In a separate small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper to make the dressing. Drizzle the dressing over the cabbage mixture and toss well. Cover and chill for at least 15 minutes to enhance the flavors.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off. Cook the chicken for 6-7 minutes on each side until the internal temperature reaches 165°F (74°C) indicating it is fully cooked. Once done, let the chicken rest for a few minutes to retain juices before slicing.
- Toast the Buns: Butter each side of the brioche or potato sandwich buns. Toast them in a non-stick skillet over medium heat for about 2-3 minutes until golden brown and slightly crispy to add extra flavor and texture.
- Assemble the Sandwich: Place sliced chicken thighs on the bottom half of the toasted buns. Optionally, drizzle with some reserved marinade for extra flavor. Top the chicken with the chilled zesty cabbage slaw and finish with the top bun. Serve immediately and enjoy your Korean BBQ Chicken Sandwich!
Notes
- For a lighter slaw, substitute mayonnaise with Greek yogurt.
- Adjust the amount of gochujang to control the spice level.
- Allow the chicken to rest after cooking for juicier meat.
- Use low-sodium soy sauce to reduce salt content.
- Enjoy with additional Korean condiments like kimchi or pickled radishes for variety.
Keywords: Korean BBQ, Chicken Sandwich, Gochujang, Cabbage Slaw, Grilled Chicken, Korean Cuisine, Sandwich Recipe
