Name: Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-492001H31M11S
Cuisine: Korean
Ingredients: 1 lb Boneless Skinless Chicken Thighs (ideal for juiciness and flavor); ¼ cup Soy Sauce (low-sodium recommended); 2 tablespoons Brown Sugar (balances flavors); 2 tablespoons Honey (natural sweetness); 2 tablespoons Gochujang (adjust for spice level); 2 tablespoons Rice Vinegar (can substitute with apple cider vinegar); 1 tablespoon Sesame Oil (for rich aroma); 4 cloves Garlic (finely minced); 1 inch Fresh Ginger (grated); 2 cups Shredded Green and Red Cabbage (adds crunch); 1 cup Julienned Carrot (provides sweetness); ½ cup Mayonnaise (or Greek yogurt as lighter option); 1 tablespoon Sugar (balances tartness); 1 tablespoon Rice Vinegar; Salt and Pepper (to taste); 4 pieces Brioche or Potato Sandwich Buns (toasting enhances flavor); 2 tablespoons Butter (for toasting)

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Introduction

This Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw brings together the bold flavors of gochujang-marinated chicken and a refreshing, crunchy slaw. It’s a delightful fusion sandwich that’s easy to make and perfect for a satisfying meal any day of the week.

A close-up of a glossy sesame seed bun sandwich with five visible layers: the top bun is shiny golden brown with white sesame seeds; below it, a layer of dark glazed grilled chicken pieces topped with thin orange carrot strips and green chopped scallions sprinkled with white sesame seeds; next is a layer of bright green shredded lettuce mixed with thin purple cabbage strips; the bottom layer is the toasted golden brown bottom bun. The sandwich is on a wooden surface with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb Boneless Skinless Chicken Thighs
¼ cup Soy Sauce (low-sodium preferred)
2 tablespoons Brown Sugar
2 tablespoons Honey
2 tablespoons Gochujang
2 tablespoons Rice Vinegar (or apple cider vinegar)
1 tablespoon Sesame Oil
4 cloves Garlic, finely minced
1 inch Fresh Ginger, grated
2 cups Shredded Green and Red Cabbage
1 cup Julienned Carrot
½ cup Mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Sugar
4 pieces Brioche or Potato Sandwich Buns
2 tablespoons Butter

Instructions

Step 1: 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 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 the shredded cabbage and julienned carrot. In a separate small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper. Drizzle this dressing over the cabbage mixture and toss well. Cover and chill for at least 15 minutes to develop flavor.
Step 3: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and cook for 6-7 minutes per side until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest before slicing.
Step 4: Butter each side of the sandwich buns and toast them in a non-stick skillet over medium heat until golden brown, about 2-3 minutes.
Step 5: Assemble the sandwiches by placing sliced chicken on the bottom bun. Optionally drizzle with extra marinade for added flavor. Top with a generous portion of the zesty cabbage slaw and finish with the top bun. Serve immediately.

Tips & Variations

Marinate the chicken for a full 2 hours or overnight for the deepest flavor and juiciest meat.
Use Greek yogurt instead of mayonnaise in the slaw for a lighter, tangier dressing.
Add sliced cucumber or fresh herbs like cilantro for extra freshness in the slaw.
Adjust gochujang quantity to control the spice level, adding less for milder sandwiches.
Try topping the sandwich with pickled radishes or jalapeños for an extra kick.

Storage

Store leftover cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. To reheat the chicken, warm it gently in a skillet or microwave until heated through. Keep buns separate to prevent sogginess, and assemble sandwiches just before serving for best texture.

How to Serve

A close-up image of a grilled chicken sandwich showing four main layers stacked inside a shiny, golden brown sesame seed bun. The bottom layer consists of bright green shredded lettuce spread evenly over the soft bun base. Above this is a thick, juicy piece of grilled chicken with dark char marks and a glossy glaze. On top of the chicken, there is a mix of colorful shredded vegetables including orange carrots, green cabbage, and purple cabbage, adding a crunchy texture. The sandwich is capped with a glossy sesame seed bun top, slightly toasted and golden in color. The whole sandwich sits on a surface with white marbled texture. 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, you can use boneless skinless chicken breasts, but thighs remain juicier and more flavorful. If using breasts, be careful not to overcook to avoid dryness.

How spicy is this sandwich?

The spice level depends on how much gochujang you add. The recipe’s 2 tablespoons provide a moderate heat that complements the sweetness and tanginess, but you can adjust it to your preference.