Description
This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw features tender marinated chicken thighs cooked to juicy perfection and paired with a vibrant, tangy slaw. The combination of Korean flavors from gochujang and sesame oil with a crispy cabbage-carrot slaw creates a deliciously balanced sandwich perfect for a satisfying meal.
Ingredients
Scale
Chicken & Marinade
- 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)
Slaw
- 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)
Sandwich Assembly
- 4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed)
- 2 tablespoons Butter (Can be omitted for dairy-free)
Instructions
- Marinate the Chicken: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken thighs and let it marinate in the refrigerator for at least 20 minutes, up to 2 hours for enhanced flavor.
- Prepare the Slaw: Combine the shredded green and red cabbage with julienned carrot in a large bowl. In a separate smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper to create the dressing. Toss the dressing with the cabbage mixture thoroughly and chill the slaw while cooking the chicken.
- Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, then cook for 6-7 minutes on each side until the chicken is browned and reaches an internal temperature of 165°F. Remove from heat and let rest for 5 minutes before slicing.
- Toast the Buns: Butter the cut sides of the buns lightly, then toast them in the same skillet over medium heat until golden brown and slightly crisp, about 2-3 minutes.
- Assemble the Sandwich: On the bottom half of each toasted bun, layer sliced chicken thighs. Optionally drizzle with additional BBQ sauce. Top generously with the crunchy slaw, then place the bun top over the filling. Serve immediately while warm and enjoy.
Notes
- For a leaner option, substitute chicken thighs with chicken breasts.
- Use low-sodium soy sauce to reduce sodium content.
- Replace honey with agave nectar for a vegan-friendly marinade.
- Adjust gochujang quantity for milder or spicier flavor.
- Vegan mayonnaise works well for a plant-based slaw dressing.
- Butter can be omitted or replaced with dairy-free alternatives for a dairy-free sandwich.
- Check the internal temperature of chicken to ensure it reaches 165°F for safe consumption.
- Use gluten-free buns if accommodating gluten allergies.
- Sesame seeds add a nice garnish and subtle crunch, but can be omitted if allergic.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: Korean
Keywords: Korean BBQ chicken, chicken sandwich, Korean sandwich, savory chicken sandwich, crunchy slaw, gochujang chicken, easy Korean recipes
