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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://cookcrisis.com/savory-korean-bbq-chicken-sandwich-with-crunchy-slaw-recipe/