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Korean BBQ Chicken Sandwich with Crunchy Slaw

Korean BBQ Chicken Sandwich with Crunchy Slaw Bliss

This Korean BBQ Chicken Sandwich with Crunchy Slaw is a flavor-packed delight ready in under 30 minutes, perfect for any busy weeknight or gathering.
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Prep Time 20 minutes
Cook Time 14 minutes
Marinating Time 1 hour
Total Time 34 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Opt for low-sodium for a healthier choice.
  • 2 tbsp Brown Sugar Can replace with coconut sugar.
  • 2 tbsp Honey Substitute with agave nectar for a vegan option.
  • 1 tbsp Gochujang Reduce for a milder taste or swap for sriracha.
  • 1 tbsp Rice Vinegar Use apple cider vinegar as an alternative.
  • 1 tbsp Sesame Oil Caution for sesame allergies.
  • 2 cloves Garlic Minced fresh garlic offers the best flavor.
  • 1 tbsp Ginger Fresh, grated ginger enhances depth.
For the Slaw
  • 2 cups Green & Red Cabbage Substitute red cabbage with more green if needed.
  • 1 cup Carrot Julienne or grate for desired texture.
  • 1/2 cup Mayonnaise Vegan mayo may be used.
  • 1 tsp Salt Adjust according to taste.
  • 1 tsp Black Pepper Adjust according to taste.
For the Sandwich
  • 4 pieces Brioche or Potato Buns Opt for gluten-free buns if desired.
  • 2 tbsp Butter Can be omitted for dairy-free versions.
Optional Garnish
  • 1 tbsp Sesame Seeds Enhances visual appeal.

Equipment

  • Mixing bowl
  • Skillet
  • Knife
  • Cutting board

Method
 

Marinate Chicken
  1. In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Coat the chicken thighs thoroughly with this marinade, cover, and refrigerate for at least 20 minutes.
Prepare Slaw
  1. Shred the green and red cabbage, and julienne the carrot. In a separate bowl, whisk together mayonnaise, salt, and black pepper. Pour this over the cabbage and carrot mixture, tossing well to combine. Chill the slaw.
Cook Chicken
  1. Heat a large skillet over medium-high heat. Add the marinated chicken thighs, cooking each side for 6-7 minutes, or until golden brown and internal temperature reaches 165°F.
Toast Buns
  1. Spread butter on the cut sides of the buns. Place them butter-side down in the skillet and toast until golden brown, about 1-2 minutes.
Assemble Sandwich
  1. Place a portion of grilled chicken on the toasted bun, top with crunchy slaw, drizzle BBQ sauce if desired, and place the top half of the bun securely.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1000mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 35mgCalcium: 50mgIron: 2mg

Notes

This sandwich is adaptable; switch chicken for tofu or tempeh for a vegan version. Store components separately to maintain freshness.

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