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Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe

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4.6 from 199 reviews

This Korean BBQ Chicken Sandwich with Zesty Cabbage is a flavorful fusion of tender marinated chicken thighs grilled to perfection and complemented by a crunchy, tangy cabbage slaw. The sandwich combines savory, sweet, and spicy elements from gochujang-infused marinade with creamy, citrusy slaw, all sandwiched between buttery toasted brioche or potato buns for an irresistible handheld meal.

Ingredients

For the Chicken Marinade

  • 1 lb Boneless Skinless Chicken Thighs (ideal for juiciness and flavor)
  • ¼ cup Soy Sauce (opt for low-sodium varieties)
  • 2 tablespoons Brown Sugar (helps balance flavors)
  • 2 tablespoons Honey (offers natural sweetness)
  • 2 tablespoons Gochujang (adjust for spice level)
  • 2 tablespoons Rice Vinegar (can substitute with apple cider vinegar)
  • 1 tablespoon Sesame Oil (infuses rich aroma)
  • 4 cloves Garlic Cloves (finely minced)
  • 1 inch Fresh Ginger (grated fresh)

For the Cabbage Slaw

  • 2 cups Shredded Green and Red Cabbage (adds essential crunch)
  • 1 cup Julienned Carrot (provides sweetness)
  • ½ cup Mayonnaise (or Greek yogurt as a lighter option)
  • 1 tablespoon Sugar (balances tartness)
  • 1 teaspoon Rice Vinegar
  • Salt (to taste)
  • Black Pepper (to taste)

For Assembly

  • 4 pieces Brioche or Potato Sandwich Buns (toasting enhances flavor)
  • 2 tablespoons Butter (for toasting)

Instructions

  1. Marinate the Chicken: In a large 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 to the marinade, ensuring they are fully coated. Cover the bowl and let marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator to allow the flavors to infuse.
  2. Prepare the Cabbage Slaw: In another bowl, combine shredded green and red cabbage with julienned carrots. In a separate small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Drizzle this dressing over the cabbage and carrots, then toss thoroughly to combine. Cover and chill the slaw in the refrigerator for at least 15 minutes to develop flavor and crispness.
  3. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken thighs from the marinade, letting any excess drip off to avoid flare-ups. Place chicken in the hot pan and cook for 6 to 7 minutes on each side or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Remove from heat and let the chicken rest for a few minutes before slicing thinly.
  4. Toast the Buns: Butter each side of the brioche or potato sandwich buns generously. In a clean non-stick skillet over medium heat, toast the buns butter-side down until golden brown and slightly crisp, about 2 to 3 minutes. Remove from heat.
  5. Assemble the Sandwich: Place sliced chicken evenly on the bottom buns. If desired, drizzle a little extra marinade or sauce over the chicken for added moisture and flavor. Top the chicken with a generous amount of the zesty cabbage slaw. Finish by placing the toasted top buns on each sandwich. Serve immediately while warm.

Notes

  • For a lighter slaw, substitute mayonnaise with Greek yogurt.
  • Adjust gochujang quantity to your preferred spice level.
  • Marinate chicken for the full 2 hours if time permits to deepen flavor.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Use brioche buns for a richer, buttery flavor; potato buns offer a fluffier texture.
  • The slaw can be prepared a day ahead and refrigerated to save time.

Find it online: https://forkvista.com/korean-bbq-chicken-sandwich-with-cabbage-slaw-recipe/