Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe

Introduction

This Korean BBQ Chicken Sandwich with Cabbage Slaw offers a flavorful twist on a classic favorite. Tender marinated chicken thighs are grilled to perfection and paired with a crisp, tangy cabbage slaw, all nestled inside a toasted bun for a satisfying meal.

Ingredients

• 2 lbs boneless skinless chicken thighs (breasts can be used but thighs remain 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

1. 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 well to coat. Let marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.
2. Step 2: While the chicken marinates, prepare the slaw. Combine shredded green cabbage, red cabbage, and julienned carrot in a large bowl. In a smaller bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat. Chill until ready to serve.
3. Step 3: Heat a cast-iron skillet or grill pan over medium-high heat and lightly oil if needed. Add the marinated chicken and cook for 6-7 minutes per side until nicely charred and cooked through. The marinade sugars will caramelize beautifully.
4. Step 4: Let the cooked chicken rest for 5 minutes before slicing or serving whole on the sandwich.
5. Step 5: Split the buns and lightly butter each half. Toast on the skillet or under a broiler until golden and crisp on the edges to prevent sogginess and add texture.
6. Step 6: Assemble the sandwich starting with the bottom bun. Layer on the grilled chicken, add extra Korean BBQ sauce if desired, then top generously with the chilled cabbage slaw. Place the top bun and serve immediately while hot.

Tips & Variations

• For extra heat, add more gochujang or mix in a dash of sriracha to the marinade or slaw dressing.
• Use chicken breasts if preferred, but be careful not to overcook as they dry out faster than thighs.
• Try adding sliced avocado or pickled radish for additional texture and flavor.
• Substitute mayonnaise with Greek yogurt for a lighter slaw dressing.

Storage

Store leftover grilled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warm. Assemble sandwiches fresh to keep the buns from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, you can prepare the marinade several hours or even the day before. Just keep it refrigerated until ready to use, then marinate the chicken as directed.

What type of buns work best for this sandwich?

Brioche or potato buns are ideal because their soft, slightly sweet texture pairs well with the spicy, savory chicken and crunchy slaw. Toasting them adds a nice crispness to prevent sogginess.

Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe

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This Korean BBQ Chicken Sandwich with Cabbage Slaw is a flavorful and satisfying meal that combines juicy marinated chicken thighs grilled to perfection with a tangy, crunchy cabbage slaw on toasted brioche buns. The marinade features traditional Korean ingredients like gochujang and sesame oil, delivering a perfect balance of sweet, spicy, and savory flavors. The fresh slaw complements the rich chicken beautifully, making each bite a delightful fusion of textures and tastes.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 lbs boneless skinless chicken thighs
• 1/2 cup low-sodium soy sauce
• 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
• Extra Korean BBQ sauce or dip (optional)

Instructions

1. Marinate the Chicken: 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 until fully coated. Let the chicken marinate for at least 20 minutes at room temperature; for deeper flavor, refrigerate for up to 2 hours.
2. Make the Cabbage Slaw: While the chicken marinates, combine shredded green cabbage, shredded red cabbage, and julienned carrot in a large bowl. In a smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss to coat thoroughly. Chill the slaw in the refrigerator until ready to serve.
3. Cook the Chicken: Heat a cast-iron skillet or grill pan over medium-high heat and lightly oil if necessary. Add the marinated chicken thighs and cook for 6-7 minutes per side until charred and cooked through. The sugars in the marinade will caramelize for a beautiful glaze. Remove from heat and let rest for 5 minutes before slicing or serving whole.
4. Toast the Buns: Split the sandwich buns and spread a light layer of butter on each half. Toast them on the same skillet or under a broiler until golden brown and crisp on the edges to prevent sogginess and add texture.
5. Assemble the Sandwich: Start with the bottom bun, add the sliced or whole grilled chicken, spoon on extra Korean BBQ sauce if desired, then top with a generous portion of the chilled cabbage slaw. Place the top bun and serve the sandwich hot for best flavor and texture.

Notes

• Marinating the chicken for longer (up to 2 hours) intensifies the flavors.
• Use chicken thighs for juicier meat; breasts can be substituted but may be drier.
• Adjust the amount of gochujang to control the spice level.
• Butter the buns lightly to prevent sogginess and add richness when toasting.
• The cabbage slaw can be made a day ahead; just keep chilled until serving.
• Leftover grilled chicken can be used in salads or wraps.

Keywords: Korean BBQ Chicken, Chicken Sandwich, Korean Chicken, Gochujang Chicken, Cabbage Slaw, Grilled Chicken Sandwich