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Korean BBQ Chicken Sandwich

Crispy Korean BBQ Chicken Sandwich with Tangy Slaw Delight

This Korean BBQ Chicken Sandwich combines bold flavors and crunchy slaw for a mouthwatering meal. Perfect for casual dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs Juiciness and flavor shine through.
  • 1/4 cup Soy sauce Opt for low-sodium.
  • 2 tablespoons Brown sugar Introduces sweetness to counterbalance spice.
  • 2 tablespoons Honey Can replace with maple syrup.
  • 2 tablespoons Gochujang Korean chili paste for heat.
  • 1 tablespoon Rice vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Sesame oil Use olive oil if allergic.
  • 2 cloves Garlic Minced garlic works as a quick alternative.
  • 1 tablespoon Fresh ginger Powdered ginger can be used as a substitute.
  • 1 tablespoon Toasted sesame seeds Garnish for crunch.
For the Slaw
  • 2 cups Shredded green and red cabbage Adds texture and nutrition.
  • 1 cup Julienned carrot Natural sweetness and crunch.
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for less fat.
  • 1 tablespoon Sugar Can be omitted if unnecessary.
  • to taste Salt & black pepper Essential seasoning.
For Assembling the Sandwich
  • 4 buns Brioche or potato sandwich buns Whole wheat or gluten-free options available.
  • 2 tablespoons Butter For toasting the buns.

Equipment

  • Large bowl
  • Skillet or Grill Pan
  • Mixing Bowl
  • Airtight container

Method
 

Preparation Steps
  1. Marinate the Chicken: Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Add chicken thighs and coat well. Marinate for at least 20 minutes.
  2. Prepare the Cabbage Slaw: Combine shredded cabbage and julienned carrot in a bowl. In a separate bowl, mix mayonnaise, rice vinegar, sugar, salt, and black pepper. Pour dressing over cabbage and mix. Chill for at least 15 minutes.
  3. Cook the Chicken: Heat skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until cooked through. Let it rest for 5 minutes before slicing.
  4. Toast the Buns: Spread butter on the cut sides of the buns. Toast them in the skillet until golden brown and crispy, about 2-3 minutes.
  5. Assemble the Sandwich: Layer sliced chicken on the bottom half of each bun. Add slaw on top, then close with the top half of the bun.

Nutrition

Serving: 1sandwichCalories: 480kcalCarbohydrates: 45gProtein: 32gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 780mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 450IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Use boneless, skinless chicken thighs for moisture. Marinate for at least 2 hours for best flavor. Toasting buns prevents sogginess.

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