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Korean BBQ Chicken Sandwich with Crunchy Slaw

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight

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A delicious Korean BBQ Chicken Sandwich with Crunchy Slaw that offers bold flavors and is customizable for every dietary need.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner
Cuisine: Korean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 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 Slaw
  • 2 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 Assembly
  • 4 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 Bowl
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. 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 and let marinate for 20 minutes to 2 hours in the refrigerator.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

The longer you marinate the chicken, the better the flavor. Aim for at least an hour, or even overnight.

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