Korean BBQ Chicken Sandwich With Cabbage Slaw Recipe
Get ready for a flavor explosion with this Spicy Korean BBQ Chicken Sandwich with Tangy Slaw. It combines juicy, fire-kissed chicken coated in a sweet and spicy gochujang glaze with a crisp, refreshing slaw, all piled onto a buttery bun. After testing various cuts, I can confirm that using boneless, skinless chicken thighs is the key to a supremely juicy and flavorful result that won’t dry out on the grill or in the pan.
PrintKorean BBQ Chicken Sandwich with Cabbage Slaw
Ingredients
Scale
- 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)
- 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
- Marinate the Chicken
- Make the Cabbage Slaw
- Cook the Chicken
- Toast the Buns
- Assemble the Sandwich
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