Name: Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Korean-American
Ingredients: 2 lbs boneless skinless chicken thighs (or breasts); 1/2 cup low-sodium soy sauce; 3 tbsp brown sugar; 1 tbsp honey; 2 tbsp gochujang (Korean fermented red chili paste); 1 tbsp rice vinegar; 1 tbsp sesame oil; 4 garlic cloves, minced; 1 tsp grated fresh ginger; 1 tbsp toasted sesame seeds; 2 green onions, thinly sliced; 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 medium carrot, julienned; 2 tbsp mayonnaise; 1 tbsp rice vinegar; 1 tsp sugar; Salt and black pepper, to taste; 4 brioche or potato sandwich buns; Butter, for toasting buns; Extra gochujang or Korean BBQ sauce for dipping (optional)

Ingredients

2 lbs boneless skinless chicken thighs (or breasts)

1/2 cup low-sodium soy sauce

3 tbsp brown sugar

1 tbsp honey

2 tbsp gochujang (Korean fermented red chili paste)

1 tbsp rice vinegar

1 tbsp sesame oil

4 garlic cloves, minced

1 tsp grated fresh ginger

1 tbsp toasted sesame seeds

2 green onions, thinly sliced

3 cups shredded green cabbage

1 cup shredded red cabbage

1 medium carrot, julienned

2 tbsp mayonnaise

1 tbsp rice vinegar (for slaw)

1 tsp sugar

Salt and black pepper, to taste

4 brioche or potato sandwich buns

Butter, for toasting buns

Extra gochujang or Korean BBQ sauce for dipping (optional)

Instructions

Step 1: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, toasted sesame seeds, and sliced green onions. Add chicken thighs and toss to coat evenly. Marinate for 20 minutes at room temperature or refrigerate up to 2 hours for deeper flavor.

Step 2: For the cabbage slaw, combine shredded green cabbage, red cabbage, and julienned carrot in a large bowl. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour dressing over the cabbage mixture and toss well. Refrigerate until ready to serve.

Step 3: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the surface if needed. Cook the marinated chicken 6 to 7 minutes per side until caramelized and cooked through (internal temperature should reach 165°F). Let the chicken rest for 5 minutes, then slice or serve whole.

Step 4: Split sandwich buns, lightly butter each side, and toast them in the skillet or under a broiler until golden and crisp.

Step 5: Assemble sandwiches by placing the cooked chicken on the bottom bun. Add extra gochujang or Korean BBQ sauce if desired. Top with a generous portion of cabbage slaw, then cover with the top bun. Serve warm and enjoy.

Tips & Variations

Use chicken thighs for juicier sandwiches; breasts can be used but reduce cooking time to avoid drying out.

Adjust the heat by reducing gochujang to 1 tablespoon and adding more honey for sweetness if you prefer a milder spice level.

Make the slaw and cooked chicken ahead of time and store separately; toast buns fresh before serving for best texture.

For a fun twist, cube the chicken before marinating and skewer to grill as Korean-style chicken kabobs.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but be sure to reduce the cooking time slightly to prevent the meat from drying out since breasts are leaner than thighs.

What if I don’t have gochujang?

If you don’t have gochujang, you can use a mixture of chili paste and a bit of miso paste for a similar spicy, savory flavor, though the taste will differ slightly from the authentic Korean BBQ profile.