The flavors of a sizzling Korean BBQ wafting through the air can transport you straight to a backyard cookout with friends. Today, we’re bringing that excitement home with my irresistible Korean BBQ Chicken Sandwich topped with a crunchy cabbage slaw. This dish not only combines the bold, spicy essence of Korean cuisine but also offers a quick prep time, making it perfect for those busy weeknights or weekend gatherings. The sticky homemade BBQ sauce pairs beautifully with the fresh, tangy crunch of slaw, wrapped snugly in a soft bun that’s just asking to be devoured. Ready to whip up a culinary sensation that will have your loved ones cheering for more? Let’s dive into making this comforting sandwich that promises to elevate your dining experience!
Why is this sandwich a must-try?
Bold, Flavorsome Fusion: This Korean BBQ Chicken Sandwich delivers an explosion of flavors with its spicy homemade BBQ sauce and tender chicken.
Quick & Easy: Despite the complex taste, preparation is a breeze, making it ideal for busy weeknights or spontaneous gatherings.
Crisp & Crunchy: The vibrant cabbage slaw adds a delightful crunch, enhancing the overall sandwich experience.
Customizable Delight: Feel free to swap the chicken for tofu or seitan for a vegan twist, or incorporate your favorite toppings like pickled veggies for an extra kick.
Crowd-Pleasing Comfort Food: This sandwich is sure to impress family and friends, reminiscent of that unforgettable backyard barbecue.
Korean BBQ Chicken Sandwich Ingredients
For the Chicken
• Chicken Thighs (2 lbs) – Main protein, provides juiciness and flavor; substitute with chicken breasts if preferred, though they can be less juicy.
• Soy Sauce (1/2 cup) – Adds savory depth; low-sodium recommended for better salt control while making a delicious Korean BBQ chicken sandwich.
• Brown Sugar (3 tablespoons) – Balances saltiness with a hint of sweetness; can be replaced with coconut sugar for a different flavor.
• Honey (1 tablespoon) – Adds sweetness and helps in caramelization; may substitute with agave syrup.
• Gochujang (2 tablespoons) – Korean red chili paste for heat and umami; check for vegan versions if needed.
• Rice Vinegar (2 tablespoons total) – Provides tang; can substitute with apple cider vinegar if unavailable.
• Sesame Oil (1 tablespoon) – Adds nuttiness; can be replaced with another neutral oil if necessary.
• Garlic (4 cloves, minced) – Enhances flavor; fresh is best for intensity.
• Fresh Ginger (1 teaspoon, grated) – Adds warmth; can use ground ginger as a last resort, though flavor will differ.
• Sesame Seeds (1 tablespoon, toasted) – For garnish and nuttiness; optional but recommended.
For the Cabbage Slaw
• Green Cabbage (3 cups, shredded) – Base for slaw, offers crunch.
• Red Cabbage (1 cup, shredded) – Adds color and crunch; can replace with more green cabbage.
• Carrot (1 medium, julienned) – Adds sweetness and color to the slaw; can substitute with grated carrots.
• Mayonnaise (2 tablespoons) – For creaminess in the slaw; Greek yogurt could be a healthier alternative.
• Sugar (1 teaspoon) – To balance slaw dressing; can be omitted or adjusted.
• Salt and Black Pepper – To taste; essential for flavor enhancement.
For Assembly
• Brioche or Potato Sandwich Buns (4) – For assembly; soft texture recommended for the best mouthfeel.
• Butter – For toasting buns; adds richness and prevents sogginess.
Feel inspired to create your own delicious Korean BBQ chicken sandwich!
Step‑by‑Step Instructions for Korean BBQ Chicken Sandwich
Step 1: Marinate Chicken
In a large bowl, combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds, whisking until smooth. Add the chicken thighs, ensuring they are well coated in the marinade. Allow the chicken to marinate for at least 20 minutes, or for more flavor, refrigerate for up to 2 hours.
Step 2: Prepare Cabbage Slaw
In a separate large bowl, mix together the shredded green cabbage, red cabbage, and julienned carrot for a crunchy slaw. In another small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper until creamy and combined. Pour this dressing over the cabbage mixture, tossing well to combine. Refrigerate the slaw until ready to serve for the flavors to meld.
Step 3: Cook Chicken
Heat a cast-iron skillet or grill pan over medium-high heat, ensuring it’s hot before adding the chicken. Cook the marinated chicken thighs for 6-7 minutes on each side, or until charred and the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing or serving whole to keep it juicy.
Step 4: Toast Buns
While the chicken rests, split the brioche or potato sandwich buns and spread butter on the cut sides. Place them cut-side down in the same skillet over medium heat or under the broiler until golden brown and crisp, approximately 2-3 minutes. This step adds a deliciously rich flavor while preventing sogginess when assembling your Korean BBQ Chicken Sandwich.
Step 5: Assemble Sandwich
To assemble, start with the bottom bun and layer on a piece of the grilled chicken. Drizzle with additional BBQ sauce if desired, then top generously with the crunchy cabbage slaw. Finish with the top bun to complete your Korean BBQ Chicken Sandwich. Serve immediately while hot for the best taste and texture experience!
Korean BBQ Chicken Sandwich Variations
Feel free to customize your Korean BBQ Chicken Sandwich to excite your taste buds even more!
- Vegan Option: Swap the chicken for tofu or seitan for a plant-based treat that roars with flavor.
- Crunchy Alternatives: Replace green and red cabbage with shredded Brussels sprouts or a colorful mix of your favorite crunchy vegetables.
- Extra Kick: Add pickled jalapeños or other pickled veggies for a vinegary zing that cuts through the delicious savory flavors.
- Sweet and Spicy: Drizzle some sriracha or a sweet chili sauce on top for a delightful contrast to the savory barbecue sauce.
- Creamy Twist: Substitute mayonnaise in the slaw for Greek yogurt or avocado to elevate creaminess and a touch of healthiness.
- Open-Faced Delight: For a lighter fare, serve the toppings open-faced on toasted bread or English muffins—a delightful twist!
- Add Some Heat: Mix in chopped fresh chili peppers or cayenne pepper to turn up the spice level in your marinade.
- Herb Infusion: Toss in fresh cilantro or mint leaves into the slaw for a fresh twist that brightens the flavors beautifully.
Delve into the world of flavors and discover the perfect combination that tantalizes your palate! If you’re looking for more delightful ideas, explore recipes like Korean Fire Chicken or Thai Basil Chicken for inspiration!
Make Ahead Options
These Korean BBQ Chicken Sandwiches are a fantastic choice for meal prep aficionados! You can marinate the chicken thighs up to 24 hours in advance, allowing the flavors to deeply infuse the meat, just be sure to keep them refrigerated. The cabbage slaw can also be prepared up to 3 days ahead; just mix the shredded cabbages and carrot, and dress them right before serving to maintain their crunch. When it’s time to serve, simply cook the marinated chicken and toast the buns as directed for incredibly fresh and delicious sandwiches. This way, you save valuable time on busy evenings while still delivering a comforting homemade meal!
What to Serve with Korean BBQ Chicken Sandwich
Creating a memorable meal is all about pairing your main dish with complementary sides and delightful beverages.
Sweet Potato Fries: Crispy on the outside and fluffy within, these fries add a sweet contrast to the spicy chicken.
Asian Cucumber Salad: Fresh and tangy, this salad adds a refreshing crunch that balances the richness of the sandwich beautifully.
Kimchi: The fermented zing of kimchi not only adds a zesty kick but also a probiotic benefit, enhancing the overall flavor profile of your meal.
Coleslaw with a Twist: Elevate your slaw with apples and a touch of vinegar for a sweet-and-sour variation that pairs brilliantly with the BBQ flavors.
Cold Beer: A nice, crisp lager or pale ale cuts through the richness of the chicken sandwich, refreshing your palate with each sip.
Mango Lassi: The creamy sweetness of this yogurt-based drink provides a cooling counterpoint to the sandwich’s spiciness.
Chocolate Chip Cookies: End on a sweet note with warm, homemade cookies that perfectly contrast the savory backdrop of your meal.
Fruit Skewers: Juicy and colorful, these are a fun, light dessert option that introduces a sweetness that’s always a hit!
How to Store and Freeze Korean BBQ Chicken Sandwich
Fridge: Store leftover sandwiches in an airtight container in the fridge for up to 3 days. Keep the slaw separate to maintain crunch.
Freezer: If you have extra marinated chicken, freeze it before cooking in a sealed freezer bag for up to 2 months. Thaw in the fridge before cooking for best results.
Reheating: Reheat the chicken in the microwave or on a skillet until warmed through. Avoid reheating the slaw to keep it fresh and crisp.
Assembling: To keep the Korean BBQ Chicken Sandwich at its best, assemble just before serving. This helps preserve the texture and flavors of each component!
Helpful Tricks for Korean BBQ Chicken Sandwich
Marinating Time: Aim to marinate the chicken for at least 20 minutes, but letting it sit for up to 2 hours enhances flavor and tenderness significantly.
Perfect Chicken: Use boneless, skinless chicken thighs for maximum juiciness; if using breasts, keep an eye on cooking time to prevent dryness.
Crispy Buns: Toasting the sandwich buns not only adds flavor but also creates a barrier to keep them from getting soggy from the BBQ sauce.
Slaw Freshness: Make the cabbage slaw a few hours in advance and keep it refrigerated. This allows the flavors to meld beautifully while maintaining crunch.
Flavor Layers: Don’t hesitate to drizzle extra homemade BBQ sauce inside the sandwich for a delicious burst of flavor.
Serving Tip: For a delightful presentation, garnish the sandwich with sesame seeds or thinly sliced green onions before serving. This elevates the visual appeal of your Korean BBQ Chicken Sandwich!
Korean BBQ Chicken Sandwich Recipe FAQs
How do I choose the right chicken thighs for this recipe?
Absolutely! Look for boneless, skinless chicken thighs to ensure they remain juicy and flavor-packed. Check for a nice pink hue without any dark spots, which indicate spoilage. If you prefer a leaner option, chicken breasts can be used, but do note that they might be less juicy.
How do I store leftover Korean BBQ Chicken Sandwiches?
For storing, place any leftover sandwiches in an airtight container in the fridge, and consume within 3 days. It’s best to keep the cabbage slaw separate from the chicken and buns to maintain the crispiness of the slaw. Just reassemble the sandwich when you’re ready to enjoy it again.
Can I freeze the marinated chicken?
Yes! You can freeze the marinated chicken before cooking. Place it in a sealed freezer bag, ensuring to remove as much air as possible to prevent freezer burn. It can be stored for up to 2 months. When you’re ready to cook, just thaw it in the fridge overnight and follow the cooking instructions to get that same delicious flavor.
What if my chicken isn’t cooking evenly?
If your chicken is cooking unevenly, ensure that your skillet or grill pan is preheated properly before adding the chicken. Also, avoid overcrowding the pan, as this can lower the temperature. It’s helpful to use a meat thermometer to check for an internal temperature of 165°F (74°C) to guarantee it’s cooked thoroughly.
Are there any dietary considerations for this recipe?
Very! If you’re cooking for someone with allergies, make sure to check the labels on ingredients like soy sauce and gochujang for gluten. For a vegan version, substitute chicken with seitan, tempeh, or grilled tofu, and be sure to use vegan mayonnaise in the slaw. Additionally, always assess the spice tolerance of your guests, as gochujang can add a good amount of heat!
Korean BBQ Chicken Sandwich: A Flavor-Packed Delight
Ingredients
Equipment
Method
- In a large bowl, combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds, whisking until smooth. Add the chicken thighs and marinate for at least 20 minutes, or up to 2 hours.
- In a separate bowl, mix together the green cabbage, red cabbage, and julienned carrot. Whisk mayonnaise, rice vinegar, sugar, salt, and pepper in another bowl, then pour over the cabbage mixture and toss well before refrigerating.
- Heat a cast-iron skillet over medium-high heat. Cook the marinated chicken thighs for 6-7 minutes on each side until cooked through, then remove from heat and let rest for 5 minutes.
- Split the buns, spread butter on the cut sides, and toast them in the same skillet or under the broiler until golden brown, about 2-3 minutes.
- Layer the grilled chicken on the bottom bun, drizzle with BBQ sauce if desired, then add the cabbage slaw and top with the other half of the bun before serving.