Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe
A flavorful Korean BBQ Chicken Sandwich featuring juicy marinated chicken thighs grilled to perfection and topped with a crisp, tangy cabbage slaw, all served on toasted brioche or potato buns. This recipe balances the spicy, sweet, and umami flavors of Korean barbecue with a refreshing crunch, perfect for a satisfying meal.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
Chicken and Marinade
- 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
Cabbage Slaw
- 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
Sandwich Assembly
- 4 brioche or potato sandwich buns
- Butter (for toasting buns)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and sesame seeds until well combined. Add the chicken thighs and toss thoroughly to coat. Marinate for at least 20 minutes at room temperature, or up to 2 hours refrigerated for deeper flavor.
- Make the Cabbage Slaw: While the chicken marinates, 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 black pepper. Pour the dressing over the cabbage mixture and toss to coat evenly. Chill in the refrigerator until ready to serve for a fresh, tangy crunch.
- Cook the Chicken: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if necessary. Add the marinated chicken thighs and cook for 6-7 minutes on each side, or until chicken is nicely charred and cooked through. The sugars in the marinade will caramelize and add lovely flavor. Once done, transfer the chicken to a plate and let rest for 5 minutes before slicing or serving whole.
- Toast the Buns: Split the sandwich buns and lightly butter each half. Toast the buns in the same skillet or under a broiler until golden brown and crisp around the edges to prevent sogginess and add a rich texture.
- Assemble the Sandwich: Start with the bottom bun, layer on the grilled chicken (sliced or whole), optionally spoon some extra Korean BBQ sauce or dip for richness, then top with a generous handful of chilled cabbage slaw. Crown with the top bun and serve immediately while warm.
Notes
- Using chicken thighs keeps the meat juicier and more flavorful, but breasts can be used if preferred.
- For an extra kick, add more gochujang or a spicy Korean BBQ sauce when assembling the sandwich.
- Marinating chicken longer (up to 2 hours) enhances the flavor, but do not exceed this to avoid overpowering the meat.
- To save time, prepare the slaw ahead and store in the refrigerator for up to a day.
- Use brioche or potato buns as they provide a soft, slightly sweet complement to the savory chicken and slaw.
Keywords: Korean BBQ Chicken, Chicken Sandwich, Cabbage Slaw, Grilled Chicken, Korean Sauce, Gochujang, Asian Inspired Sandwich
