Go Back
–+ servings
Korean BBQ Chicken Sandwich

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw

Delicious Korean BBQ Chicken Sandwich featuring savory marinated chicken and crunchy slaw. An ideal treat for summer cookouts!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Opt for low-sodium for a healthier option.
  • 2 tablespoons Brown Sugar Can replace with coconut sugar.
  • 1 tablespoon Honey Substitute with agave nectar for a vegan option.
  • 1 tablespoon Gochujang Reduce for a milder taste.
  • 1 tablespoon Rice Vinegar Apple cider vinegar works as an alternative.
  • 1 tablespoon Sesame Oil Caution for sesame allergies.
  • 2 cloves Garlic Minced fresh for best flavor.
  • 1 teaspoon Ginger Grated fresh for best flavor.
  • 2 tablespoons Sesame Seeds Optional garnish.
For the Cabbage Slaw
  • 2 cups Green & Red Cabbage Substitute red cabbage with more green if needed.
  • 1 medium Carrot Julienne or grate as preferred.
  • 1/2 cup Mayonnaise Vegan mayo can substitute for a plant-based option.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Black Pepper Adjust to taste.
For Assembly
  • 4 buns Brioche or Potato Buns Opt for gluten-free buns if needed.
  • 2 tablespoons Butter Can be omitted for dairy-free.

Equipment

  • Cast-iron skillet or grill pan

Method
 

Marinating and Cooking
  1. 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 well combined. Add the chicken thighs and let it marinate in the refrigerator for at least 20 minutes, up to 2 hours.
  2. Prepare the Slaw: Combine shredded green and red cabbage with julienned carrot. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Toss this dressing with the cabbage mixture and chill as you prepare the chicken.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Remove the chicken from marinade, cook for 6-7 minutes on each side until browned and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
  4. Toast the Buns: Butter the cut sides of the buns and toast them in the skillet until golden brown, about 2-3 minutes.
  5. Assemble the Sandwich: Layer sliced chicken on one half of each bun, drizzle with BBQ sauce if desired, top with slaw, and crown with the other half of the bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 42gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 12gVitamin A: 200IUVitamin C: 40mgCalcium: 4mgIron: 10mg

Notes

Customize the sandwich with additional toppings like cucumbers or pickled carrots for extra flavor and crunch.

Tried this recipe?

Let us know how it was!