Name: Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 35 min
Cuisine: Korean
Ingredients: 1 pound Chicken Thighs (Substitute with chicken breasts for a leaner option); 1/4 cup Soy Sauce (Opt for low-sodium for a healthier option); 2 tablespoons Brown Sugar (Can replace with coconut sugar); 1 tablespoon Honey (Substitute with agave nectar for a vegan option); 1 tablespoon Gochujang (Reduce for a milder taste); 1 tablespoon Rice Vinegar (Apple cider vinegar works as an alternative); 1 tablespoon Sesame Oil (Caution for sesame allergies); 2 cloves Garlic (Minced fresh for best flavor); 1 teaspoon Ginger (Grated fresh for best flavor); 2 tablespoons Sesame Seeds (Optional garnish); 2 cups Green & Red Cabbage (Substitute red cabbage with more green if needed); 1 medium Carrot (Julienne or grate as preferred); 1/2 cup Mayonnaise (Vegan mayo can substitute for a plant-based option); 1 tablespoon Rice Vinegar; 1 teaspoon Sugar; 1 teaspoon Salt (Adjust to taste); 1/2 teaspoon Black Pepper (Adjust to taste); 4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed); 2 tablespoons Butter (Can be omitted for dairy-free)

Ingredients

1 pound Chicken Thighs (Substitute with chicken breasts for a leaner option.)

1/4 cup Soy Sauce (Opt for low-sodium for a healthier option.)

2 tablespoons Brown Sugar (Can replace with coconut sugar.)

1 tablespoon Honey (Substitute with agave nectar for a vegan option.)

1 tablespoon Gochujang (Reduce for a milder taste.)

1 tablespoon Rice Vinegar (Apple cider vinegar works as an alternative.)

1 tablespoon Sesame Oil (Caution for sesame allergies.)

2 cloves Garlic (Minced fresh for best flavor.)

1 teaspoon Ginger (Grated fresh for best flavor.)

2 tablespoons Sesame Seeds (Optional garnish.)

2 cups Green & Red Cabbage (Substitute red cabbage with more green if needed.)

1 medium Carrot (Julienne or grate as preferred.)

1/2 cup Mayonnaise (Vegan mayo can substitute for a plant-based option.)

1 teaspoon Salt (Adjust to taste.)

1/2 teaspoon Black Pepper (Adjust to taste.)

4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed.)

2 tablespoons Butter (Can be omitted for dairy-free.)

Instructions

Step 1: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Step 2: Add the chicken thighs to the marinade, then cover and refrigerate for at least 20 minutes, up to 2 hours.

Step 3: Combine shredded green and red cabbage with julienned carrot in a large bowl.

Step 4: In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Toss this dressing with the cabbage mixture and chill while preparing chicken.

Step 5: Heat a skillet over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes on each side until browned and the internal temperature reaches 165°F.

Step 6: Let the cooked chicken rest for 5 minutes, then slice.

Step 7: Butter the cut sides of buns and toast them in the skillet until golden brown, about 2-3 minutes.

Step 8: Assemble the sandwiches by layering sliced chicken on the bottom half of each bun, adding slaw on top, and crowning with the other half. Sprinkle sesame seeds over the slaw if desired.

Tips & Variations

For a milder flavor, reduce the amount of gochujang or substitute with a milder chili paste.

Use chicken breasts instead of thighs for a leaner sandwich option.

Swap mayo for vegan mayo and honey for agave nectar to make the sandwich plant-based.

Add a drizzle of extra BBQ sauce for more tangy flavor.

Try gluten-free buns if you need a gluten-free option.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used as a leaner alternative. Just be careful not to overcook them to keep the meat juicy and tender.

How spicy is this sandwich?

The spiciness mostly comes from gochujang, a Korean chili paste. You can adjust the amount used or replace it with a milder chili sauce to suit your taste.