Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe
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.
- 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
