Jump to Recipe Print RecipeAs I took a bite of the Korean BBQ Chicken Sandwich with Crunchy Slaw, a delightful explosion of flavors reminded me why I love cooking at home. The tender marinated chicken combined with the crisp freshness of the slaw is a match made in culinary heaven, all coming together in under 30 minutes. Not only is this dish a crowd-pleaser for your next backyard BBQ, but it also offers an easy weeknight meal that’s customizable for every dietary need. Whether you’re craving succulent chicken or a vegan twist, this sandwich has you covered. Are you ready to elevate your sandwich game? Let’s dive into the delicious details! Why is this sandwich a must-try? Deliciously Bold Flavors: The harmonious blend of savory marinated chicken and crunchy slaw makes each bite an explosion of taste. Quick to Make: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute gatherings. Customizable Options: Vegan friends can enjoy it too! Simply swap chicken for tofu or tempeh and use vegan mayo. Perfect for Any Occasion: This sandwich is great for summer cookouts and casual family dinners alike. Pair it with sweet potato fries or a refreshing Asian noodle salad for a complete meal! Satisfying Textures: The tender chicken and crunchy slaw create an irresistible contrast, making every bite truly memorable. Korean BBQ Chicken Sandwich Ingredients • For the Chicken Marinade Chicken Thighs – Juicy protein base for the sandwich; substitute with chicken breasts for a leaner option. Soy Sauce – Provides saltiness and umami flavor; opt for low-sodium for a healthier take. Brown Sugar – Adds sweetness and supports caramelization; can be replaced with coconut sugar. Honey – Enhances sweetness and moisture; substitute with agave nectar for a vegan option. Gochujang – Delivers heat and depth; reduce for a milder taste or switch to sriracha if preferred. Rice Vinegar – Adds acidity to balance flavors; apple cider vinegar works as an alternative. Sesame Oil – Infuses richness and nutty aroma; avoid if there are sesame allergies. Garlic – Fresh aromatics that elevate flavor; use minced fresh for the best results. Ginger – Freshly grated adds warmth; ideal for enhancing flavor. • For the Crunchy Slaw Green & Red Cabbage – Provides crunch and vibrant color; can substitute red cabbage with more green if needed. Carrot – Adds sweetness and crunch; julienne or grate as preferred. Mayonnaise – Creamy base for the dressing; use vegan mayo for a plant-based version. Salt and Black Pepper – Essential seasonings to amplify flavors; adjust to taste. • For the Sandwich Assembly Brioche or Potato Buns – Soft sandwich holders; opt for gluten-free buns if required. Butter – Used for toasting the buns for added flavor and golden color; can omit for a dairy-free option. Dive into the delightful world of this Korean BBQ Chicken Sandwich with Crunchy Slaw and experience the perfect balance of flavors and textures! Step‑by‑Step Instructions for Korean BBQ Chicken Sandwich with Crunchy Slaw Step 1: Marinate the Chicken In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger until well combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover the bowl and let it marinate for 20 minutes to 2 hours in the refrigerator for maximum flavor infusion. Step 2: Prepare the Slaw While the chicken marinates, prepare the crunchy slaw by combining shredded green and red cabbage with julienned carrot in a separate bowl. In another small bowl, whisk mayonnaise, a splash of rice vinegar, a pinch of sugar, salt, and black pepper. Pour this dressing over the slaw mixture and toss well to coat. Chill the slaw in the fridge to let the flavors meld. Step 3: Cook the Chicken Heat a skillet over medium-high heat and remove the marinated chicken from the bowl, shaking off any excess marinade. Cook the chicken for about 6-7 minutes on each side, or until beautifully browned and reaches an internal temperature of 165°F (75°C). Once cooked, let the chicken rest for 5 minutes before slicing it into generous pieces. Step 4: Toast the Buns While the chicken rests, prepare the brioche or potato buns. Spread butter on the cut sides of each bun, then place them in the hot skillet or under a broiler. Toast until golden brown, which should take about 2-3 minutes. Keep a close eye to prevent burning, as you want them perfectly crispy. Step 5: Assemble the Sandwich Now it’s time to build your delicious Korean BBQ Chicken Sandwich! Place a generous slice of the grilled chicken on the bottom half of each toasted bun. Optionally drizzle with extra BBQ sauce, then layer on a heap of the crunchy slaw. Finally, crown it with the top half of the bun to finish your sandwich masterpiece. Expert Tips for Korean BBQ Chicken Sandwich Marinate Longer: The longer you marinate the chicken, the better the flavor. Aim for at least an hour, or even overnight for the best results. Avoid Crowding: When cooking the chicken, avoid overcrowding the skillet. This ensures even cooking and helps achieve a nice char without steaming. Toast with Care: Don’t skip toasting the buns! It helps prevent them from becoming soggy. If you’re using gluten-free buns, toast them just a bit longer for best texture. Taste and Adjust: Always taste your slaw dressing before adding it to the cabbage. Adjust the sweetness and acidity to fit your personal preference for the Korean BBQ Chicken Sandwich. Load Up on Veggies: Feel free to add or substitute veggies in the slaw. Cucumbers, radishes, or even mango can enhance crunch and flavor while making it your own! What to Serve with Korean BBQ Chicken Sandwich with Fresh Cabbage Slaw If you’re looking to create a memorable meal around this vibrant sandwich, the right sides and drinks can elevate your dining experience to new heights. Sweet Potato Fries: Crispy on the outside and soft inside, these fries offer a subtle sweetness that complements the savory chicken. Asian Noodle Salad: This fresh, vibrant salad brings a burst of colors and flavors, making it a perfect, light counterpart to your hearty sandwich. The crunch from the veggies adds texture, while a sesame dressing ties everything together beautifully. Grilled Corn on the Cob: Smoky and sweet, grilled corn is a summer classic that pairs beautifully with the savory BBQ flavor, enhancing the overall meal experience. Cucumber Kimchi: A tangy, spicy side that balances the richness of the sandwich while adding a delightful crunch. The pickled cucumbers are a refreshing contrast to the warm, tender ingredients. Watermelon Salad: Juicy watermelon cubes tossed with mint and a drizzle of lime juice create a refreshing and light side that contrasts perfectly with the hearty flavors. Iced Green Tea: For a thirst-quenching drink, iced green tea is subtly refreshing and its earthy notes complement the savory elements of the sandwich without overpowering them. Mango Sticky Rice: As a dessert, this dish adds a sweet, tropical touch to finish your meal. The creamy coconut milk and sweet mango create a delightful experience after the Korean BBQ Chicken Sandwich. These pairings create a vibrant, multi-textured meal that will satisfy all your cravings! Korean BBQ Chicken Sandwich Variations Get creative with your Korean BBQ Chicken Sandwich and discover delightful twists on this delicious recipe! Vegan Option: Swap chicken for firm tofu, seitan, or tempeh, marinated for that same savory flavor. Flavor Boost: Add sliced cucumbers or pickled jalapeños for an extra crunch and spicy kick to your sandwich. Herb Infusion: Incorporate fresh herbs such as cilantro or mint into your slaw for a refreshing twist and vibrant taste. Bun Variety: Experiment with different bun types like ciabatta or whole grain to create unique textures and flavors. Sweetness Twist: Mix diced fruits like apples or pineapples into the slaw for a sweet contrast against the savory chicken. Gluten-Free: Use gluten-free buns and tamari instead of soy sauce to keep this dish inclusive for all diets. Heat Level: Adjust the gochujang to your spice preference or try swapping it out for sriracha for a different heat profile. Creamy Add-on: Top the slaw with a sprinkle of sesame seeds or crushed peanuts for added crunch and nutty flavor. For a vibrant side, consider pairing your sandwich with a refreshing Rainbow Chicken Salad or some delicious Garlic Parmesan Chicken Meatloaves that elevate your homemade meal to new heights! Make Ahead Options These Korean BBQ Chicken Sandwiches are perfect for busy weeknights! You can marinate the chicken up to 24 hours in advance to infuse it with flavor, storing it in the refrigerator. Additionally, prepare the crunchy slaw a day ahead; simply combine shredded cabbage and carrots, mixing in the dressing, then refrigerate. To maintain quality, ensure that the slaw stays airtight to keep it fresh and crisp. When it’s time to serve, cook the marinated chicken as directed and toast the buns just before assembly. This way, you’ll have a delicious meal on the table in no time, without sacrificing flavor or freshness! How to Store and Freeze Korean BBQ Chicken Sandwich Fridge: Store any leftover chicken and crunchy slaw separately in airtight containers for up to 3 days to maintain freshness and texture. Freezer: The marinated chicken can be frozen for up to 2 months. Seal it in a freezer bag and thaw overnight in the refrigerator before cooking. Reheating: To reheat the chicken, sauté in a hot skillet until warmed through, about 4-5 minutes. Serve again with freshly made slaw on toasted buns for the best experience. Storage Tip: Avoid freezing the assembled sandwich to preserve the crunch of the slaw and the bun’s texture. Keep everything separate for tastier meals later! Korean BBQ Chicken Sandwich with Fresh Cabbage Slaw Recipe FAQs How do I choose the right chicken for the sandwich? Absolutely! For the best flavor and tenderness, I recommend using chicken thighs, as they are juicier compared to chicken breasts. If you’re looking for a leaner option, chicken breasts will work, but be careful not to overcook them, as they can dry out easily. How should I store leftover chicken and slaw? Store any leftovers in separate airtight containers in the fridge for up to 3 days. Keeping the chicken and slaw separate ensures that the slaw stays crunchy and fresh. Just remember to give the slaw a quick toss before serving it again! Can I freeze the chicken for later use? Yes, you can freeze the marinated chicken! Place the chicken in a freezer bag, ensuring to remove air for better preservation. It can stay frozen for up to 2 months. When you’re ready to cook, thaw it overnight in the refrigerator and follow the cooking instructions as usual. What if my slaw is too soggy? If your slaw ends up soggy, don’t worry! A quick fix is to drain off some of the liquids and toss in extra shredded cabbage or grated carrots to absorb the moisture. Adding a touch more vinegar or sugar can also help balance out the flavors without losing crunch. Are there any dietary considerations for this recipe? Very! This recipe can easily accommodate various dietary needs. For a vegan option, simply replace the chicken with firm tofu or tempeh and use vegan mayo for the slaw. Always check for soy allergies if using soy sauce, and opt for gluten-free buns if required to ensure everyone can enjoy this delightful Korean BBQ Chicken Sandwich. What’s the best way to reheat leftover sandwiches? To reheat leftover sandwiches, avoid the microwave as it can make the buns soggy. Instead, heat a skillet over low-medium heat and warm the chicken pieces for about 4-5 minutes until heated through. Assemble with fresh slaw on toasted buns for a deliciously revived meal! Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight No ratings yet A delicious Korean BBQ Chicken Sandwich with Crunchy Slaw that offers bold flavors and is customizable for every dietary need. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 15 minutes minsMarinating Time 1 hour hrTotal Time 35 minutes mins Servings: 4 sandwichesCourse: DinnerCuisine: KoreanCalories: 500 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Chicken Marinade2 pounds chicken thighs Juicy protein base for the sandwich; substitute with chicken breasts for a leaner option.1/4 cup soy sauce Provides saltiness and umami flavor; opt for low-sodium for a healthier take.1/4 cup brown sugar Adds sweetness and supports caramelization; can be replaced with coconut sugar.2 tablespoons honey Enhances sweetness and moisture; substitute with agave nectar for a vegan option.2 tablespoons gochujang Delivers heat and depth; reduce for a milder taste or switch to sriracha if preferred.2 tablespoons rice vinegar Adds acidity to balance flavors; apple cider vinegar works as an alternative.1 tablespoons sesame oil Infuses richness and nutty aroma; avoid if there are sesame allergies.3 cloves garlic Fresh aromatics that elevate flavor; use minced fresh for the best results.1 tablespoon ginger Freshly grated adds warmth; ideal for enhancing flavor.For the Crunchy Slaw2 cups green cabbage Provides crunch and vibrant color.1 cup red cabbage Can substitute red cabbage with more green if needed.1 large carrot Adds sweetness and crunch; julienne or grate as preferred.1/2 cup mayonnaise Creamy base for the dressing; use vegan mayo for a plant-based version.to taste salt Essential seasonings to amplify flavors.to taste black pepper Essential seasonings to amplify flavors.For the Sandwich Assembly4 buns brioche or potato Opt for gluten-free buns if required.2 tablespoons butter Used for toasting the buns for added flavor and golden color; can omit for a dairy-free option. Equipment Mixing BowlSkilletwhisk Method Step-by-Step InstructionsIn a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger until well combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Cover and let marinate for 20 minutes to 2 hours in the refrigerator.Prepare the crunchy slaw by combining shredded green and red cabbage with julienned carrot in a separate bowl. Whisk mayonnaise, a splash of rice vinegar, a pinch of sugar, salt, and black pepper in another bowl. Pour over the slaw and toss to coat. Chill to let flavors meld.Heat a skillet over medium-high heat. Remove marinated chicken from the bowl, shaking off excess marinade. Cook for 6-7 minutes on each side until browned and reaches an internal temperature of 165°F (75°C). Let rest for 5 minutes before slicing.Spread butter on cut sides of each bun. Toast in the hot skillet or under a broiler until golden brown, about 2-3 minutes. Keep a close eye to prevent burning.Assemble the sandwich by placing a slice of grilled chicken on the bottom half of each bun. Optionally drizzle with BBQ sauce and layer on crunchy slaw. Top with the other half of the bun. Nutrition Serving: 1sandwichCalories: 500kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg NotesThe longer you marinate the chicken, the better the flavor. Aim for at least an hour, or even overnight. Tried this recipe?Let us know how it was!
