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Korean BBQ Chicken Sandwich

Savory Korean BBQ Chicken Sandwich with Crisp Cabbage Slaw

Enjoy a flavorful Korean BBQ Chicken Sandwich that combines sweet and spicy marinated chicken with crispy cabbage slaw.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs Can swap with breasts if desired.
  • 1/4 cup Soy Sauce Low-sodium recommended.
  • 3 tablespoons Brown Sugar Can substitute with coconut sugar.
  • 2 tablespoons Honey Can be omitted for lower-sugar option.
  • 2 tablespoons Gochujang Essential for authentic flavor.
  • 2 tablespoons Rice Vinegar Can replace with apple cider vinegar.
  • 1 tablespoon Sesame Oil Avoid if allergic to sesame.
  • 2 cloves Garlic Cloves Fresh is best.
  • 1 inch Fresh Ginger Use ground ginger as an alternative.
  • 1 tablespoon Toasted Sesame Seeds For garnish.
For the Cabbage Slaw
  • 2 cups Shredded Green & Red Cabbage Can use one type or substitute with other greens.
  • 1 cup Carrot (Julienned) Pre-shredded carrots offer convenience.
  • 1/2 cup Mayonnaise Greek yogurt can be used for a healthier twist.
  • 2 tablespoons Additional Rice Vinegar For dressing.
  • 1 tablespoon Sugar Can be adjusted to taste.
  • Green Onions Can be omitted or substituted with chives.
For the Sandwich
  • 4 buns Brioche or Potato Sandwich Buns Consider gluten-free options.
  • 2 tablespoons Butter For toasting buns.

Equipment

  • cast-iron skillet
  • Medium bowl
  • whisk
  • Cutting board

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds until well combined. Add the chicken thighs, ensuring they are fully coated in the marinade. Let the chicken marinate for 20 minutes at room temperature or up to 2 hours in the fridge.
  2. Combine shredded cabbage and julienned carrots in a medium bowl. In another bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Pour over the cabbage mixture and toss gently. Chill for at least 15 minutes.
  3. Heat a cast-iron skillet or grill pan over medium-high heat. Remove chicken from the marinade and cook for 6-7 minutes on each side. Ensure the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
  4. Split the buns in half, butter the cut sides and toast them in the skillet until golden brown and crispy, about 2-3 minutes.
  5. On each bun bottom, layer sliced chicken, drizzle BBQ sauce, and top with cabbage slaw. Place the top bun and serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

For enhanced flavor, allow chicken to marinate longer and adjust slaw seasoning to your preference.

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