Description

This Korean BBQ Chicken Sandwich brings together a delightful combination of savory, spicy, and sweet flavors, complemented by a crunchy, zesty cabbage slaw. Perfect for busy weeknight dinners, the juicy marinated chicken thighs grilled to perfection and nestled inside toasted brioche buns create an irresistible meal with authentic Korean flair.

Ingredients

Scale

For the Chicken Marinade

1 lb Boneless Skinless Chicken Thighs
¼ cup Soy Sauce (low-sodium recommended)
2 tablespoons Brown Sugar
2 tablespoons Honey
2 tablespoons Gochujang (Korean chili paste)
2 tablespoons Rice Vinegar (substitute apple cider vinegar if needed)
1 tablespoon Sesame Oil
4 cloves Garlic, finely minced
1 inch Fresh Ginger, grated

For the Cabbage Slaw

2 cups Shredded Green and Red Cabbage
1 cup Julienned Carrot
½ cup Mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Sugar
1 tablespoon Rice Vinegar
Salt and Pepper to taste

For Assembly

4 pieces Brioche or Potato Sandwich Buns
2 tablespoons Butter (for toasting)

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Instructions

Marinate Chicken: In a large 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 toss to coat thoroughly. Cover and marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator to develop deep flavor.
Prepare Cabbage Slaw: In another bowl, combine shredded green and red cabbage with julienned carrots. In a small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Drizzle this dressing over the cabbage mixture, toss well to coat evenly, then cover and refrigerate for at least 15 minutes to let flavors meld.
Cook Chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Place chicken on the hot skillet and cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and allow chicken to rest for a few minutes before slicing.
Toast Buns: Spread butter on each side of the brioche or potato buns. Toast them in a non-stick skillet over medium heat for 2-3 minutes per side, or until they turn golden brown and fragrant.
Assemble Sandwich: Place sliced chicken on the bottom half of each toasted bun. Optionally, drizzle with some reserved marinade for extra flavor. Top with a generous portion of the chilled cabbage slaw, then crown with the top bun. Serve immediately and enjoy!

Notes

Marinate chicken for a minimum of 2 hours if time allows for the best depth of flavor.
Use low-sodium soy sauce to control saltiness in the marinade.
Leftover sandwiches can be wrapped tightly and stored in the refrigerator for up to 2 days.
For a lighter slaw, substitute mayonnaise with Greek yogurt.
Adjust gochujang quantity to taste if you prefer more or less spice.