Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Recipe
A delicious Korean BBQ Chicken Sandwich featuring juicy marinated chicken thighs grilled to perfection, topped with a vibrant zesty cabbage slaw, and served on buttery toasted brioche buns. This sandwich combines sweet, spicy, and tangy flavors for a satisfying and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 to 135 minutes (including marinating time)
- 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)
- 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)
For the Cabbage Slaw
- 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)
For Assembly
- 4 pieces Brioche or Potato Sandwich Buns (toasting enhances flavor)
- 2 tablespoons Butter (for toasting)
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the boneless skinless chicken thighs to the marinade, coating them well. Cover the bowl and let it marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor infusion.
- Prepare the Cabbage Slaw: In a separate bowl, combine the shredded green and red cabbage with the julienned carrots. In another small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Drizzle this dressing over the cabbage mixture and toss well to coat evenly. Cover the slaw and chill it in the refrigerator for at least 15 minutes to let the flavors meld and develop a refreshing crunch.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken in the hot pan and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Once cooked, remove from the heat and allow the chicken to rest briefly before slicing to retain juices.
- Toast the Buns: While the chicken rests, butter each side of the brioche or potato buns. Using a non-stick skillet over medium heat, toast the buns for 2-3 minutes per side or until they become golden brown and slightly crispy, enhancing their flavor and texture.
- Assemble the Sandwiches: Place sliced chicken thighs on the bottom half of each toasted bun. Optionally, drizzle with a bit of extra marinade for added moisture and flavor. Top the chicken with a generous scoop of the chilled cabbage slaw, then cover with the top bun. Serve immediately while warm and enjoy the delightful combination of flavors and textures.
Notes
- Marinate chicken for at least 2 hours whenever possible to deepen flavor.
- Use low-sodium soy sauce to keep sodium levels moderate.
- Leftover sandwiches should be stored in an airtight container and consumed within 2 days for freshness.
- For a lighter slaw, substitute mayonnaise with Greek yogurt.
- Adjust gochujang quantity to control the spice level according to your preference.
Keywords: Korean BBQ Chicken Sandwich, Korean chicken sandwich, zesty cabbage slaw, gochujang chicken, grilled chicken sandwich, Korean flavors, easy chicken sandwich
