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Korean BBQ Chicken Sandwich

Ultimate Korean BBQ Chicken Sandwich with Zesty Slaw Twist

Enjoy the bold flavors of Korean BBQ Chicken Sandwich with this easy and customizable recipe featuring zesty slaw.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces Boneless Skinless Chicken Thighs Swap with chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Opt for low-sodium varieties.
  • 2 tablespoons Brown Sugar Can replace with coconut sugar.
  • 1 tablespoon Honey Maple syrup can be a vegan alternative.
  • 1 tablespoon Gochujang Adjust to taste, or use sriracha.
  • 1 tablespoon Rice Vinegar Apple cider vinegar works as a substitute.
  • 1 tablespoon Sesame Oil Peanut oil can be used for different flavor.
  • 3 cloves Garlic Cloves Minced; can use garlic powder.
  • 1 inch Fresh Ginger Grated; ground ginger can be an alternative.
For the Slaw
  • 2 cups Shredded Green and Red Cabbage Replace with coleslaw mix or kale.
  • 1 medium Julienned Carrot Consider adding other crunchy veggies.
  • 1/2 cup Mayonnaise Greek yogurt can be a lighter alternative.
  • 1 tablespoon Sugar Honey may serve as a natural alternative.
For the Sandwich
  • 4 buns Brioche or Potato Sandwich Buns Any soft rolls are great substitutes.
  • 2 tablespoons Butter Use olive oil for a dairy-free option.

Equipment

  • Mixing Bowl
  • grill or skillet
  • Whisk
  • Knife
  • Cutting board

Method
 

Marinating the Chicken
  1. Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Add chicken thighs, ensuring they're coated. Marinate for at least 20 minutes or up to 2 hours.
Preparing the Cabbage Slaw
  1. In a large bowl, combine shredded cabbage and julienned carrot. In another bowl, mix mayonnaise, sugar, and salt. Combine the dressing with the cabbage mixture and chill for at least 15 minutes.
Cooking the Chicken
  1. Heat a grill or skillet over medium-high. Cook the marinated chicken for about 6-7 minutes per side until internal temperature reaches 165°F, then let it rest.
Toasting the Buns
  1. Spread butter on the buns and toast them in a skillet over medium heat until golden brown, about 2-3 minutes.
Assembling the Sandwich
  1. Place slices of chicken on the bottom half of each bun. Add extra marinade if desired and top with the chilled cabbage slaw. Close with the top bun and serve.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 800IUVitamin C: 50mgCalcium: 60mgIron: 3mg

Notes

For juiciness, marinate chicken for at least 2 hours. Keep slaw separate until serving for added crunch. Toast buns right before assembly for crispy texture.

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