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Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Bliss

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This sandwich mixes sweet, salty, and spicy chicken with a bright, crunchy slaw, making it a perfect weeknight dinner or casual meal with friends.

Ingredients

Scale
  • 1 lb Boneless Skinless Chicken Thighs
  • 1/4 cup Soy Sauce
  • 2 tbsp Brown Sugar
  • 2 tbsp Honey
  • 2 tbsp Gochujang
  • 2 tbsp Rice Vinegar
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic, finely minced
  • 1 inch Fresh Ginger, grated
  • 2 cups Shredded Green and Red Cabbage
  • 1 cup Julienned Carrot
  • 1/2 cup Mayonnaise
  • 1 tbsp Sugar
  • 4 pieces Brioche or Potato Sandwich Buns
  • 2 tbsp Butter

Instructions

  1. In a large bowl, mix soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and grated ginger. Whisk well.
  2. Add the chicken thighs to the bowl. Turn to coat all sides. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. In a small bowl, combine mayonnaise, 1 tbsp sugar, a splash of rice vinegar, and a small pinch of salt. Toss with shredded cabbage and julienned carrot. Chill until ready to serve.
  4. Heat a grill pan or skillet over medium-high heat. Brush with a little oil.
  5. Cook the marinated chicken thighs for 4–6 minutes per side, until internal temp reads 165°F (74°C) and edges are caramelized. Let rest for 5 minutes.
  6. Warm the buns in a skillet with butter until lightly golden.
  7. Slice or chop chicken to fit the buns. Place chicken on the bottom bun, add a generous scoop of slaw, then top with the bun. Serve hot.

Notes

Serve warm with extra slaw on the side. For more flavor, add pickled cucumbers or sliced radish. Store chicken and slaw separately in airtight containers in the fridge for up to 3-4 days.

Nutrition

Find it online: https://voxrecipes.com/korean-bbq-chicken-sandwich-zesty-cabbage-slaw/