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Korean BBQ Chicken Sandwich with Cabbage slaw

Korean BBQ Chicken Sandwich with Cabbage Slaw

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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

  1. 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

    1. 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

    1. 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.
    2. Let the cooked chicken rest for 5 minutes before slicing or serving whole on the sandwich.

    Toast the Buns

    1. 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

    1. 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.