Description
Sweet, spicy, sticky, and unbelievably juicy—this Korean BBQ Chicken Sandwich with Cabbage Slaw is a perfect weeknight meal. Gochujang-glazed chicken thighs are caramelized in a hot skillet or grill, then layered onto toasted brioche buns with a crisp, tangy cabbage slaw, delivering a delicious spicy-crunchy bite every time.
Ingredients
Scale
Korean BBQ Chicken
- 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
Cabbage Slaw
- 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
For Assembly
- 4 brioche or potato sandwich buns
- Butter, for toasting buns
- Extra gochujang or Korean BBQ sauce for dipping (optional)
Instructions
- Marinate the chicken: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions. Add chicken thighs and toss to coat thoroughly. Marinate for 20 minutes at room temperature or refrigerate up to 2 hours for a deeper flavor infusion.
- Make the cabbage slaw: In a large bowl, combine shredded green cabbage, shredded red cabbage, and julienned carrot. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss well to coat evenly. Refrigerate until serving to allow flavors to meld.
- Cook the chicken: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed. Cook chicken for 6–7 minutes on each side, or until nicely caramelized and cooked through to an internal temperature of 165°F. Once cooked, let the chicken rest for 5 minutes before slicing or serving whole.
- Toast the buns: Split the sandwich buns, lightly butter each half, and toast in the skillet or under a broiler until golden brown and crispy.
- Assemble the sandwiches: Place the cooked chicken on the bottom bun, add extra gochujang or Korean BBQ sauce if desired, top with a generous handful of the cabbage slaw, and finish with the top bun. Serve warm for the best experience.
Notes
- Chicken thighs provide juicier results; chicken breasts can be used but reduce cooking time to avoid dryness.
- Gochujang provides a warm spice level; for a milder taste, reduce gochujang to 1 tbsp and add an extra drizzle of honey.
- Make-ahead tip: Store cooked chicken and slaw separately and toast buns fresh to maintain texture.
- For a different serving style, cube the chicken before marinating, skewer it, and grill for Korean-style chicken kabobs.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: Korean-American
Keywords: Korean BBQ chicken sandwich, gochujang chicken, cabbage slaw sandwich, Korean-American recipe, spicy chicken sandwich
