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Korean BBQ Chicken Sandwich

Korean BBQ Chicken Sandwich

This delicious Korean BBQ Chicken Sandwich is packed with flavor. Juicy chicken thighs marinated in a sweet and spicy sauce served with a crunchy slaw on toasted buns.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: Korean
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 453 g Boneless Skinless Chicken Thighs Ideal for juiciness and flavor.
  • 60 ml Soy Sauce Opt for low-sodium varieties.
  • 2 tbsp Brown Sugar Helps balance flavors.
  • 2 tbsp Honey Offers natural sweetness.
  • 2 tbsp Gochujang Adjust for spice level.
  • 2 tbsp Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tbsp Sesame Oil Infuses rich aroma.
  • 4 cloves Garlic Cloves Finely minced.
  • 1 inch Fresh Ginger Grated fresh.
Slaw
  • 2 cups Shredded Green and Red Cabbage Adds essential crunch.
  • 1 cup Julienned Carrot Provides sweetness.
  • 120 ml Mayonnaise Or Greek yogurt as a lighter option.
  • 1 tbsp Sugar Balances tartness.
Buns
  • 4 pieces Brioche or Potato Sandwich Buns Toasting enhances flavor.
  • 2 tbsp Butter For toasting.

Equipment

  • Grill or Skillet

Method
 

  1. In a mixing bowl, combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs and marinate for at least 30 minutes.
  2. While the chicken marinates, mix cabbage, carrot, mayonnaise, and sugar in another bowl to make the slaw.
  3. Grill or cook the marinated chicken thighs until fully cooked, about 6-7 minutes per side. Slice the chicken.
  4. Toast the sandwich buns with butter on a skillet until golden brown.
  5. Assemble the sandwiches by placing sliced chicken on the bun and topping with cabbage slaw.

Notes

For a spicier version, increase the amount of gochujang or add some chili flakes. Serve with a side of pickled vegetables for added tang.