Name: Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Korean
Ingredients: 2 lbs boneless skinless chicken thighs (can substitute with breasts, but thighs stay juicier); 1/2 cup soy sauce (low-sodium recommended); 3 tablespoons brown sugar; 1 tablespoon honey; 2 tablespoons gochujang (Korean fermented red chili paste); 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 4 garlic cloves, minced; 1 teaspoon grated fresh ginger; 1 tablespoon toasted sesame seeds; 2 green onions, thinly sliced; 3 cups shredded green cabbage; 1 cup shredded red cabbage; 1 medium carrot, julienned; 2 tablespoons mayonnaise; 1 tablespoon rice vinegar; 1 teaspoon sugar; Salt and black pepper to taste; 4 brioche or potato sandwich buns; Butter (for toasting buns)

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Introduction

This Korean BBQ Chicken Sandwich with Cabbage Slaw is a flavorful and satisfying meal perfect for any day of the week. Juicy marinated chicken thighs are paired with a tangy, crunchy cabbage slaw and served on toasted buns for a delicious fusion of textures and tastes.

A close-up of a sandwich on a white marbled surface, featuring a glossy, golden-brown sesame seed bun top. Inside, the bottom layer is a toasted, soft bun with a light spread of creamy sauce. On top of this are several pieces of dark brown, charred and saucy grilled chicken. Above the chicken is a colorful layer of fresh coleslaw made of shredded white cabbage, thin carrot strips, and bits of purple cabbage. Thin slices of green chili peppers are scattered over the coleslaw, adding a pop of green and texture. The sandwich sits on a white plate that contrasts with the rich colors of the sandwich. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless skinless chicken thighs (you can substitute with breasts, but thighs stay juicier)
1/2 cup soy sauce (low-sodium recommended)
3 tablespoons brown sugar
1 tablespoon honey
2 tablespoons gochujang (Korean fermented red chili paste)
1 tablespoon rice vinegar
1 tablespoon sesame oil
4 garlic cloves (minced)
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame seeds
2 green onions (thinly sliced)
3 cups shredded green cabbage
1 cup shredded red cabbage
1 medium carrot (julienned)
2 tablespoons mayonnaise
1 tablespoon rice vinegar
1 teaspoon sugar
Salt and black pepper to taste
4 brioche or potato sandwich buns
Butter (for toasting buns)

Instructions

Step 1: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds. Add the chicken thighs and toss to coat thoroughly. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
Step 2: While the chicken marinates, prepare the slaw by combining shredded green and red cabbage with julienned carrot in a large bowl. In a smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Chill until ready to serve.
Step 3: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed. Cook the marinated chicken thighs for 6-7 minutes on each side until nicely charred and cooked through. The sugars in the marinade will caramelize during cooking.
Step 4: Let the cooked chicken rest for 5 minutes before slicing or serving whole on the sandwich.
Step 5: Split the brioche or potato buns and lightly butter each half. Toast them on the skillet or under a broiler until golden and crisp on the edges to add texture and prevent sogginess.
Step 6: Assemble the sandwich by layering the bottom bun with grilled chicken, spooning on extra BBQ sauce or Korean BBQ sauce dip if desired, then topping with a generous handful of chilled cabbage slaw. Place the top bun and serve hot.

Tips & Variations

For extra heat, add a drizzle of sriracha or more gochujang to the marinade or slaw dressing.
Use chicken breasts if preferred, but be careful not to overcook as they tend to dry out faster than thighs.
Substitute the mayo in the slaw with Greek yogurt for a lighter version.
Try adding pickled radishes or cucumbers to the slaw for extra crunch and tang.
Grill the chicken over charcoal or gas grill for smoky flavor instead of a skillet.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave until warm. The slaw is best served cold or at room temperature, so avoid reheating it. Toast fresh buns before assembling leftovers to maintain texture.

How to Serve

A pulled chicken sandwich is shown on a white bun with three visible layers. The bottom layer is tender, shredded orange-brown pulled chicken, topped by a layer of vibrant purple shredded cabbage with a slight shine, and slices of fresh green cucumber resting above the cabbage. The sandwich is neatly placed on a white marbled surface with a blurred background showing a jar and a white bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade in advance and store it in the fridge. Just add the chicken when ready to marinate, and keep it chilled until cooking.

What can I use instead of gochujang?

If you don’t have gochujang, you can substitute with a mix of red chili paste or sauce combined with a bit of miso or soy sauce to mimic the umami and heat, though the flavor will be less authentic.