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Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe

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★★★★★

4.8 from 105 reviews

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.

Ingredients

Scale

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

Find it online: https://yumwithmia.com/korean-bbq-chicken-sandwich-with-cabbage-slaw-recipe/