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Korean BBQ Chicken Sandwich with Cabbage Slaw

Korean BBQ Chicken Sandwich with Cabbage Slaw You’ll Love

Delight in a crunchy, marinated chicken sandwich with cabbage slaw. This Korean BBQ Chicken Sandwich is flavorful, quick, and customizable.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Juicy and flavorful base for the sandwich.
  • 0.5 cup Soy Sauce Low-sodium soy sauce recommended to control saltiness.
  • 3 tbsp Brown Sugar Adds sweetness and helps caramelization.
  • 1 tbsp Honey Contributes extra sweetness.
  • 2 tbsp Gochujang Brings a spicy depth.
  • 1 tbsp Rice Vinegar Balances the sweetness.
  • 1 tbsp Sesame Oil Adds nutty richness.
  • 4 cloves Garlic Minced for pungent flavor.
  • 1 tsp Fresh Ginger Introduces warmth and spice.
  • 1 tbsp Toasted Sesame Seeds Enhances texture and nutty flavor.
For the Cabbage Slaw
  • 3 cups Shredded Green Cabbage Provides crunch and volume.
  • 1 cup Shredded Red Cabbage Adds color and slight sweetness.
  • 1 medium Carrot Julienned for sweetness and crunch.
  • 2 tbsp Mayonnaise Forms a creamy base for slaw dressing.
  • 1 tsp Sugar Sweetens the slaw dressing.
For Assembly
  • 4 pieces Brioche or Potato Sandwich Buns Soft and sweet base for the sandwich.
  • Butter For toasting buns, adds richness.

Equipment

  • skillet or grill pan
  • Mixing Bowls
  • Whisk

Method
 

Marinate the Chicken
  1. Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds. Add chicken thighs, coat thoroughly, and marinate for at least 20 minutes or up to 2 hours.
Prepare the Cabbage Slaw
  1. Combine green cabbage, red cabbage, and carrot in a bowl. In another bowl, mix mayonnaise, rice vinegar, sugar, salt, and pepper. Pour dressing over slaw and toss gently. Refrigerate until assembling.
Cook the Chicken
  1. Heat skillet over medium-high heat. Cook marinated chicken thighs for 6-7 minutes per side, or until charred and cooked through. Let rest for 5 minutes before slicing.
Toast the Buns
  1. Spread butter on the inside of each sandwich bun half. Toast cut side down in the pan or under a broiler until golden brown, about 2-3 minutes.
Assemble the Sandwich
  1. Place sliced chicken on the bottom half of each toasted bun. Drizzle additional BBQ sauce if desired. Spoon cabbage slaw over chicken, cap with the top bun, and gently press.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 1100mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 2500IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Marinating the chicken for longer enhances flavor. Store components separately to retain freshness.

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