Introduction

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw brings bold flavors and satisfying textures to your table. Tender marinated chicken thighs are complemented by a tangy, creamy slaw, all nestled in toasted buns for an irresistible meal.

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe - Recipe Image

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. Add the chicken thighs and marinate in the refrigerator for at least 20 minutes, up to 2 hours.
Step 2: Prepare the slaw by combining shredded green and red cabbage with julienned carrot. In a separate bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper. Toss the dressing with the cabbage mixture and chill while you cook the chicken.
Step 3: Heat a skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side until browned and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
Step 4: Butter the cut sides of the buns and toast them in the skillet until golden brown, about 2-3 minutes.
Step 5: Assemble the sandwich by layering sliced chicken on the bottom half of each bun, drizzle with extra BBQ sauce if desired, top with the crunchy slaw, and cover with the top bun.

Tips & Variations

For a leaner sandwich, swap chicken thighs with boneless, skinless chicken breasts.
Adjust the amount of gochujang to control the spice level according to your preference.
Use vegan mayonnaise and agave nectar to make this recipe plant-based friendly.
Try gluten-free buns or lettuce wraps for a gluten-free alternative.
Sprinkle toasted sesame seeds on top for added crunch and nuttiness.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warmed through. Toast buns fresh before serving to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts are a good leaner substitute. Just be careful not to overcook them as they can dry out more easily than thighs.

How spicy is this sandwich?

The spiciness mainly comes from the gochujang paste. You can reduce the amount or omit it completely if you prefer a milder flavor.

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe

Print Recipe

★★★★★

4.4 from 116 reviews

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw is a flavorful and satisfying meal combining tender marinated chicken thighs cooked to perfection in a skillet with a refreshing cabbage and carrot slaw. The sandwich features a balanced mix of sweet, spicy, and tangy flavors from the gochujang-based marinade and creamy slaw, all nestled between toasted brioche or potato buns. Perfect for a quick weeknight dinner or an impressive lunch option.

Author: Dana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Main Dish
Method: Frying
Cuisine: Korean Fusion

Ingredients

Scale

Chicken Marinade

1 pound Chicken Thighs (substitute with chicken breasts for a leaner option)
1/4 cup Soy Sauce (low-sodium preferred)
2 tablespoons Brown Sugar (can replace with coconut sugar)
1 tablespoon Honey (substitute with agave nectar for vegan)
1 tablespoon Gochujang (reduce amount for milder taste)
1 tablespoon Rice Vinegar (apple cider vinegar as alternative)
1 tablespoon Sesame Oil (caution if allergic to sesame)
2 cloves Garlic, minced fresh
1 teaspoon Ginger, grated fresh
2 tablespoons Sesame Seeds (optional garnish)

Slaw

2 cups Green & Red Cabbage, shredded (substitute red cabbage with more green if needed)
1 medium Carrot, julienned or grated
1/2 cup Mayonnaise (vegan mayo for 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 (gluten-free buns if needed)
2 tablespoons Butter (can omit for dairy-free)
Optional: additional BBQ sauce for drizzling

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 fully combined. Add chicken thighs, ensuring they are well coated with the marinade. Cover and refrigerate for at least 20 minutes and up to 2 hours to develop flavor.
Prepare the Slaw: In a large bowl, combine shredded green and red cabbage with julienned carrot. In a separate smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and toss well to coat evenly. Chill the slaw while cooking the chicken.
Cook the Chicken: Heat a skillet over medium-high heat. Remove chicken thighs from marinade, letting excess drip off, and place them in the hot skillet. Cook for 6 to 7 minutes on each side until chicken is browned and reaches an internal temperature of 165°F (74°C). Remove from skillet and let the chicken rest for 5 minutes before slicing thinly.
Toast the Buns: Spread butter on the cut sides of the buns. Place the buns butter-side down in the skillet and toast over medium heat for 2 to 3 minutes until golden brown and crisp.
Assemble the Sandwich: On the bottom half of each toasted bun, layer the sliced chicken thighs. Drizzle with additional BBQ sauce if you like extra flavor. Top with a generous portion of the crunchy slaw, then place the top bun to complete the sandwich. Garnish with sesame seeds if desired.

Notes

For a leaner sandwich, substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
Use low-sodium soy sauce to reduce sodium content for a healthier meal.
Adjust the amount of gochujang to control spice level according to your preference.
Vegan or dairy-free variations can be made by using vegan mayonnaise and omitting butter or using dairy-free butter alternative.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
Gluten-free buns can be used to make this sandwich gluten-free.
Marinate chicken longer for deeper flavor but avoid exceeding 2 hours to prevent texture changes.

Keywords: Korean BBQ chicken sandwich, Korean chicken sandwich, chicken thigh sandwich, crunchy slaw, gochujang chicken, easy Korean recipes, skillet chicken sandwich