Description
This Korean BBQ Chicken Sandwich delivers the perfect balance of sweet, savory, and spicy flavors with juicy marinated chicken and a crisp, zesty cabbage slaw.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 cups shredded cabbage (green and red)
- 1 cup julienned carrots
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 4 sandwich buns (brioche or potato)
- 2 tablespoons butter
Instructions
1. In a bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger, then add chicken and marinate for at least 20 minutes or up to 2 hours
2. In another bowl, combine cabbage and carrots, then mix mayonnaise, rice vinegar, sugar, salt, and pepper separately and toss with the slaw, chilling for 15 minutes
3. Heat a skillet or grill pan over medium-high heat and cook marinated chicken for 6–7 minutes per side until fully cooked, then let rest and slice
4. Butter buns and toast in a skillet until golden brown
5. Assemble sandwiches by placing sliced chicken on buns, topping with slaw, and closing with the top bun
Notes
Marinate chicken longer for deeper flavor.
Greek yogurt can be used instead of mayonnaise for a lighter slaw.
Add extra gochujang for more heat if desired.
Store leftovers in an airtight container in the refrigerator.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 7g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg