Korean BBQ Chicken Sandwich with Cabbage Slaw
A tantalizing sandwich featuring marinated chicken thighs topped with a fresh and crunchy cabbage slaw, perfect for gatherings or family dinners.
Servings: 4 servings
Calories: 475kcal
Ingredients
For the Chicken Marinade
- 2 lbs boneless, skinless chicken thighs juicy and tender
- 1/2 cup low-sodium soy sauce savory base
- 3 tablespoons brown sugar for a touch of sweetness
- 1 tablespoon honey natural sweetness
- 2 tablespoons gochujang Korean fermented red chili paste for heat
- 1 tablespoon rice vinegar adds tanginess
- 1 tablespoon sesame oil nutty fragrance
- 4 cloves garlic, minced for depth of flavor
- 1 teaspoon grated fresh ginger adds warmth
For the Cabbage Slaw
- 3 cups shredded green cabbage crunchy texture
- 1 cup shredded red cabbage adds color
- 1 medium carrot, julienned for sweetness
- 2 tablespoons mayonnaise creamy base
- 1 tablespoon rice vinegar for slaw
- 1 teaspoon sugar to balance flavors
- Salt and black pepper to taste to season
For Assembly
- 4 pieces brioche or potato sandwich buns soft and buttery
- Butter for toasting buns
- 1 tablespoon toasted sesame seeds for garnish
- 2 stalks green onions, thinly sliced for freshness
Instructions
Marinate the Chicken
- In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Add the chicken thighs, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 30 minutes or up to overnight.
Make the Cabbage Slaw
- In a separate bowl, combine the shredded green and red cabbage, julienned carrot, mayonnaise, rice vinegar, and sugar.
- Toss until well coated and season with salt and black pepper to taste. Let sit for a bit.
Cook the Chicken
- Preheat your grill or skillet over medium-high heat.
- Remove chicken from the marinade, shaking off excess liquid. Cook for about 6-7 minutes per side, until the internal temperature reads 165°F (75°C).
- Allow the chicken to rest for a few minutes before slicing.
Toast the Buns
- Butter the sandwich buns and place them cut-side down on a hot skillet or grill, toasting until golden brown and crispy.
Assemble the Sandwich
- Slice the cooked chicken into strips or keep whole for a hearty bite.
- Place the chicken on the toasted bun and top with the cabbage slaw.
- Sprinkle with toasted sesame seeds and sliced green onions, then top with the other half of the bun.
Notes
For deeper flavor, marinate the chicken longer. Customize the heat level with homemade gochujang. Adding sliced pickles for sweetness works wonders. Toasting the buns is essential to keep the sandwich from becoming soggy.