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Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Bliss

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Bliss Awaits

Enjoy the mouthwatering Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Bliss, perfect for lunch or gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 tablespoon Gochujang Spicy depth; can substitute with another chili paste.
  • 2 tablespoons Soy Sauce For umami; use coconut aminos for gluten-free.
  • 1 tablespoon Honey Balance the heat; use maple syrup for vegan.
  • 1 tablespoon Sesame Oil For nutty richness; olive oil can substitute.
  • 2 cloves Garlic Minced; fresh is ideal, powdered is acceptable.
  • 1 tablespoon Ginger Grated; fresh is best, ground can suffice.
  • 1 tablespoon Rice Vinegar For acidity; apple cider vinegar is a good alternative.
  • 1/2 teaspoon Black Pepper Freshly ground yields best results.
For the Slaw
  • 2 cups Green Cabbage Shredded; can swap with red cabbage.
  • 1 cup Carrots Grated; any crunchy vegetable can substitute.
  • 1/2 cup Mayonnaise Creaminess; Greek yogurt is a healthier alternative.
  • 2 tablespoons Lime Juice To brighten; lemon juice can be used.
  • 1 tablespoon Sriracha Optional for heat; omit for milder taste.
  • 1/4 cup Fresh Cilantro For garnish; can be omitted if not liked.
  • 1 tablespoon Sesame Seeds For texture; can be replaced with poppy seeds.
For the Sandwich
  • 4 buns Brioche Burger Buns Soft and buttery; any burger bun will work.

Equipment

  • grill pan

Method
 

Preparation Steps
  1. In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until smooth and well-combined.
  2. Coat the chicken thighs thoroughly with the marinade and refrigerate for at least 1 hour.
  3. In a large bowl, combine shredded green cabbage and grated carrots. In a separate bowl, whisk together mayonnaise, lime juice, and sriracha until creamy. Toss with the cabbage mixture.
  4. Preheat a grill pan over medium-high heat for about 5 minutes. Grill the marinated chicken for 6-7 minutes per side until fully cooked.
  5. Remove grilled chicken from the grill and let it rest for 5 minutes.
  6. Toast the brioche buns on the grill pan until golden brown, about 2-3 minutes.
  7. Layer the grilled chicken on the bottom half of each toasted bun, top with slaw, and garnish with cilantro and sesame seeds. Cap with the bun tops.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 38gProtein: 30gFat: 28gSaturated Fat: 5gCholesterol: 100mgSodium: 920mgPotassium: 590mgFiber: 3gSugar: 10gVitamin A: 1200IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

For best results, marinate chicken overnight for deeper flavor and assemble sandwiches just before serving to maintain bun texture.

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