Korean BBQ Chicken Sandwich with Cabbage Slaw
Indulge in the savory delight of a Korean BBQ Chicken Sandwich with Cabbage Slaw. This mouthwatering recipe features marinated chicken thighs grilled to perfection, topped with a refreshing and crunchy slaw that complements the rich flavors beautifully. The combination of gochujang, sesame oil, and a hint of sweetness from honey creates an irresistible marinade that infuses the chicken with bold tastes. Assemble the sandwich on toasted buns for a satisfying meal that’s perfect for lunch, dinner, or even meal prep. Versatile and easy to make, this dish is sure to impress at any gathering or casual family dinner.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Korean
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 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
- In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Place the chicken thighs in a large zip-top bag or shallow dish. Pour the marinade over the chicken. Seal or cover it tightly. Refrigerate for at least 30 minutes to allow flavors to penetrate.
- In another bowl, combine green cabbage, red cabbage, julienned carrot, mayonnaise, rice vinegar, sugar, salt, and black pepper. Toss everything together until well coated. Set aside to let flavors meld.
- Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade (discard leftover marinade) and cook for about 6-7 minutes per side or until fully cooked through. Let rest before slicing.
- Spread butter on each sandwich bun's inner sides. Toast them in a hot skillet until golden brown.
- Slice cooked chicken into strips. Place sliced chicken on each toasted bun generously topped with cabbage slaw. Serve immediately.
Nutrition
- Serving Size: 1 sandwich (approximately 250g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 120mg