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Savory Korean BBQ Chicken Sandwich with Crunchy Slaw

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Bliss

Enjoy a Savory Korean BBQ Chicken Sandwich with Crunchy Slaw, a flavorful and customizable dish ideal for gatherings and weeknight dinners.
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Prep Time 20 minutes
Cook Time 20 minutes
Marination Time 20 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 pound Chicken Thighs Feel free to use chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Use low-sodium for a lighter option.
  • 2 tablespoons Brown Sugar Coconut sugar can be a substitute.
  • 1 tablespoon Honey Can be swapped for agave nectar for vegan versions.
  • 1 tablespoon Gochujang Reduce for less heat or swap with sriracha.
  • 1 tablespoon Rice Vinegar Apple cider vinegar works as a substitute.
  • 1 tablespoon Sesame Oil Use cautiously for sesame allergies.
  • 2 cloves Garlic Minced fresh garlic is best.
  • 1 tablespoon Ginger Minced fresh ginger is preferred.
Slaw
  • 2 cups Green & Red Cabbage A combination adds crunch and color.
  • 1 cup Carrot Julienned or grated.
  • 1/2 cup Mayonnaise Replace with vegan mayo for a plant-based option.
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sugar
  • Salt and Black Pepper Adjust to taste.
Assembly
  • 4 pieces Brioche or Potato Buns Look for gluten-free options if needed.
  • 2 tablespoons Butter Can be omitted for a dairy-free option.
  • Sesame Seeds Optional garnish.

Equipment

  • grill pan
  • Mixing bowls
  • Whisk
  • knife
  • cutting board

Method
 

Preparation Steps
  1. In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, and minced garlic and ginger until well combined.
  2. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 20 minutes.
  3. In a large mixing bowl, combine shredded cabbage and grated carrot. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper. Mix the dressing with the cabbage and carrot, cover and chill.
  4. Heat a grill pan over medium-high heat and sear the chicken thighs for 6-7 minutes per side or until they reach 165°F internal temperature.
  5. Spread butter on the cut sides of the buns and toast them cut-side down in the same skillet until golden.
  6. Assemble the sandwich by placing sliced chicken on the bottom half, adding slaw, and covering with the bun top.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 34gProtein: 24gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 890mgPotassium: 580mgFiber: 3gSugar: 9gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Extend marination time for deeper flavor and ensure buns are toasted to prevent sogginess from the slaw.

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