Introduction

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw is a flavorful twist on a classic favorite. Tender marinated chicken thighs pair perfectly with a tangy, crisp slaw, all nestled in soft toasted buns. It’s a satisfying meal that brings Korean-inspired flavors to your kitchen with ease.

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe - Recipe Image

Ingredients

1 pound chicken thighs (substitute with chicken breasts for a leaner option)
1/4 cup soy sauce (opt for low-sodium for a healthier option)
2 tablespoons brown sugar (can replace with coconut sugar)
1 tablespoon honey (substitute with agave nectar for a vegan option)
1 tablespoon gochujang (reduce for a milder taste)
1 tablespoon rice vinegar (apple cider vinegar works as an alternative)
1 tablespoon sesame oil (caution for sesame allergies)
2 cloves garlic, minced fresh
1 teaspoon ginger, grated fresh
2 tablespoons sesame seeds (optional garnish)
2 cups green and red cabbage (substitute red cabbage with more green if needed)
1 medium carrot, julienned or grated
1/2 cup mayonnaise (vegan mayo can substitute for a plant-based option)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper (adjust to taste)
4 buns, brioche or potato (opt for gluten-free buns if needed)
2 tablespoons butter (can be omitted for dairy-free)

Instructions

Step 1: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken thighs and marinate in the refrigerator for at least 20 minutes, up to 2 hours.
Step 2: Prepare the slaw by combining the shredded green and red cabbage with the julienned carrot. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Toss the dressing with the cabbage mixture and chill until ready to use.
Step 3: Heat a skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side, until browned and the internal temperature reaches 165°F (74°C). Allow the chicken to rest for 5 minutes before slicing.
Step 4: Butter the cut sides of the buns and toast them in the skillet until golden brown, about 2-3 minutes.
Step 5: Assemble the sandwich by layering sliced chicken on the bottom half of each bun. Add a generous amount of slaw on top, sprinkle with sesame seeds if using, then crown with the top bun. Drizzle with additional BBQ sauce if desired.

Tips & Variations

For a leaner sandwich, swap chicken thighs for chicken breasts but avoid overcooking to keep them juicy.
Adjust the gochujang quantity based on your preferred spice level.
Use vegan mayo and agave nectar to make the sandwich plant-based friendly.
Serve with pickled radishes or kimchi to enhance the Korean flavors.
To add crunch, toast sesame seeds lightly before garnishing.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling the sandwich. For best texture, toast the buns fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used for a leaner option. Just be careful not to overcook them, as they can dry out more quickly than thighs.

What can I substitute for gochujang if I don’t have it?

If you don’t have gochujang, you can substitute with a mix of chili paste and a bit of miso or soy sauce for depth, but the flavor will be different. Alternatively, use a mild chili sauce to keep some heat but reduce sweetness.

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe

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★★★★★

4.6 from 85 reviews

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw is a flavorful fusion dish featuring tender marinated chicken thighs cooked to perfection and topped with a crisp, tangy cabbage and carrot slaw. Served on buttery toasted brioche or potato buns, this sandwich offers a delightful balance of sweet, spicy, and savory notes with a satisfying crunch in every bite.

Author: Marco
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Stovetop
Cuisine: Korean Fusion

Ingredients

Scale

For the Chicken Marinade:

1 pound Chicken Thighs (Substitute with chicken breasts for a leaner option)
1/4 cup Soy Sauce (Opt for low-sodium for a healthier option)
2 tablespoons Brown Sugar (Can replace with coconut sugar)
1 tablespoon Honey (Substitute with agave nectar for a vegan option)
1 tablespoon Gochujang (Reduce for a milder taste)
1 tablespoon Rice Vinegar (Apple cider vinegar works as an alternative)
1 tablespoon Sesame Oil (Caution for sesame allergies)
2 cloves Garlic (Minced fresh for best flavor)
1 teaspoon Ginger (Grated fresh for best flavor)
2 tablespoons Sesame Seeds (Optional garnish)

For the Slaw:

2 cups Green & Red Cabbage (Substitute red cabbage with more green if needed)
1 medium Carrot (Julienne or grate as preferred)
1/2 cup Mayonnaise (Vegan mayo can substitute for a plant-based option)
1 tablespoon Rice Vinegar
1 teaspoon Sugar
1 teaspoon Salt (Adjust to taste)
1/2 teaspoon Black Pepper (Adjust to taste)

For Assembly:

4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed)
2 tablespoons Butter (Can be omitted for dairy-free)

Instructions

Marinate the Chicken: In a mixing bowl, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken thighs, ensuring they are fully coated, then cover and refrigerate for at least 20 minutes and up to 2 hours to allow the flavors to penetrate the meat.
Prepare the Slaw: Combine the shredded green and red cabbage with the julienned carrot in a large bowl. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper to make the dressing. Toss the slaw mixture with the dressing thoroughly and refrigerate to chill while you finish preparing the chicken.
Cook the Chicken: Heat a skillet over medium-high heat. Remove the marinated chicken from the fridge and take it out of the marinade, letting excess liquid drip off. Cook the chicken in the hot skillet for about 6-7 minutes per side until nicely browned and an internal temperature of 165°F (74°C) is reached. Remove from heat and allow to rest for 5 minutes to retain juiciness before slicing.
Toast the Buns: Butter the cut sides of each brioche or potato bun lightly. Place the buns butter-side down in the same skillet over medium heat and toast them until golden brown, about 2-3 minutes. Remove from heat once toasted perfectly.
Assemble the Sandwich: On the bottom half of each toasted bun, layer sliced chicken thigh pieces. Optionally drizzle with extra BBQ sauce if desired. Top with a generous serving of the crunchy slaw, then cover with the top bun half. Serve immediately for best taste and texture.

Notes

For a leaner sandwich, substitute chicken breasts for thighs but adjust cooking time accordingly to avoid dryness.
Adjust the amount of gochujang to control the level of spiciness based on your preference.
Use low-sodium soy sauce to reduce overall salt content.
Vegan substitutions include using agave nectar instead of honey and vegan mayonnaise in the slaw.
Gluten-free buns can be used to accommodate gluten intolerance.
Resting the chicken after cooking allows juices to redistribute, resulting in a juicier texture.

Keywords: Korean BBQ sandwich, chicken sandwich, Korean chicken, crunchy slaw, gochujang chicken, brioche bun sandwich