If you love bold, spicy, and savory flavors wrapped in a cozy, satisfying bite, this Korean BBQ Chicken Sandwich with Cabbage Slaw is your new go-to comfort meal. It brings together the sticky sweetness of an easy Korean BBQ sauce with the crunch of fresh cabbage slaw, all piled high on a soft toasted bun. Whether you're a fan of Korean chicken bao buns recipes or you’ve been dabbling in Korean BBQ at home, this sandwich takes all the beloved elements of Korean BBQ and repackages them into a handheld feast. It's great for summer cookouts, casual dinners, or those days when you’re just craving something wildly delicious.

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Korean BBQ Chicken Sandwich with Cabbage Slaw

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Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Korean

Servings 4 hearty sandwiches

Equipment

Mixing bowls For marinating the chicken and tossing the slaw.
Whisk To blend your marinade and slaw dressing.
Cast iron skillet or grill pan Ideal for getting that nice char on the chicken. A regular nonstick skillet works, but won’t give you that grilled effect.
Tongs For flipping chicken cleanly.
Knife and Cutting Board For prepping slaw and slicing garnishes.
Grill (optional) If you're going for that smoky Korean grilled beef-style flavor.
Mandoline or shredder To easily slice your cabbage and carrot if you want restaurant-style slaw.

Ingredients

For the Korean BBQ Chicken

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

For the 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

For Assembly

4 brioche or potato sandwich buns
Butter for toasting buns

Additional gochujang or Korean BBQ sauce dip (optional)

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. Add the chicken thighs and toss to coat thoroughly. Let the chicken marinate for at least 20 minutes at room temperature. For deeper flavor, refrigerate and marinate for up to 2 hours.

Tip: This marinade is incredibly versatile and can double as a base for other korean chicken recipes, like korean chicken kabobs or even grilled skewers.

Make the Cabbage Slaw

While the chicken marinates, prepare the slaw. In a large bowl, combine shredded green and red cabbage with carrot. In a smaller bowl, whisk mayo, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mix and toss to coat. Chill in the fridge until ready to serve. The tangy crunch of this slaw perfectly complements the heat and richness of Korean BBQ chicken.

Cook the Chicken

Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed. Add the marinated chicken thighs and cook for 6-7 minutes on each side or until nicely charred and cooked through. The sugars in the marinade will help the chicken caramelize beautifully.
Let the cooked chicken rest for 5 minutes before slicing or serving whole on the sandwich.

Toast the Buns

Split the buns and butter each half lightly. Toast them on the skillet or under a broiler until golden and crisp on the edges. This step prevents sogginess and adds a rich layer of texture.

Assemble the Sandwich

Start with the bottom bun. Layer on the sliced or whole grilled chicken, spoon on some extra BBQ sauce or a korean bbq sauce dip for added richness, then top with a generous handful of the chilled cabbage slaw. Crown it with the top bun and serve hot.

Perfect Pairings

This sandwich brings heat and sweetness in spades, so it shines alongside cool, crisp, and clean flavors. Here are some killer pairings:

Cucumber Salad: A quick pickle or smashed cucumber salad cuts the spice with refreshing crunch.
Sweet Potato Fries: Their natural sweetness balances the savory umami of the BBQ chicken.
Cold Beer or Sparkling Water: Something bubbly to cleanse the palate is ideal—try a light lager, hard seltzer, or sparkling citrus water.
Kimchi on the Side: If you want to go full Korean BBQ bowls style, a small scoop of fermented kimchi adds a salty, tangy punch.
Grilled Corn with Gochujang Butter: A nod to Korean grilled beef flavors with a summer BBQ vibe.

FAQs

1. Should I use chicken thighs or breasts for this sandwich?

Thighs are the best option because they’re more flavorful and juicier, especially when grilled or pan-seared. Breasts can work, but they’re leaner and can dry out unless cooked carefully.

2. Can I make this with a store-bought Korean BBQ sauce?

Absolutely! An easy Korean BBQ sauce from the store can save time and still taste fantastic. Look for one with gochujang and sesame oil for authenticity.

3. Can I grill the chicken instead of pan-frying it?

Yes. Grilling brings smoky flavor reminiscent of traditional korean grilled beef or korean bbq beef short ribs. Just preheat the grill to medium-high and cook for about 6 minutes per side.

4. Is there a vegan option for this sandwich?

You can use seitan, tempeh, or thick slices of grilled tofu with the same marinade to make a delicious korean bbq vegan version. Just be sure to press excess water from tofu for the best texture.

5. Can I prep this ahead of time?

Definitely. Marinate the chicken and make the slaw the night before. You can even cook the chicken and reheat gently the next day. Just assemble right before serving to keep everything crisp.

Korean BBQ Chicken Sandwich with Cabbage Slaw: A Fiery Twist on Comfort Food