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Korean BBQ Chicken Sandwich

Korean BBQ Chicken Sandwich with Crunchy Cabbage Slaw Delight

This Korean BBQ Chicken Sandwich combines sticky, spicy chicken with refreshing cabbage slaw for a perfect weeknight dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless Skinless Chicken Thighs Can substitute with chicken breasts, adjust cooking time accordingly.
  • 1/4 cup Low-Sodium Soy Sauce Tamari can be used for gluten-free.
  • 2 tbsp Brown Sugar White sugar works as a substitute.
  • 1 tbsp Honey Maple syrup is a great alternative.
  • 2 tbsp Gochujang (Korean Fermented Red Chili Paste) Use less for milder heat or omit.
  • 2 tbsp Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tbsp Sesame Oil Vegetable oil can work in a pinch.
  • 2 cloves Garlic Cloves Garlic powder is a viable alternative.
  • 1 tbsp Fresh Ginger Ginger paste can work instead.
  • 1 tsp Toasted Sesame Seeds Optional for garnish.
  • 2 stalks Green Onions Chives are a great substitute.
For the Slaw
  • 1 cup Shredded Green Cabbage
  • 1 cup Shredded Red Cabbage
  • 1/2 cup Julienned Carrot Can be omitted.
  • 1/4 cup Mayonnaise Greek yogurt is a healthier alternative.
  • 1 tbsp Rice Vinegar
  • 1 tsp Sugar
  • Salt and Black Pepper To taste.
For Assembling
  • 1 tbsp Butter Lightly used for toasting the buns.
  • 4 buns Brioche or Potato Sandwich Buns Whole wheat or gluten-free options can be explored.

Equipment

  • Cast-iron skillet or grill pan

Method
 

Marinating and Preparing
  1. Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, toasted sesame seeds, and chopped green onions. Add chicken thighs and marinate for at least 20 minutes.
  2. In a bowl, mix shredded green cabbage, shredded red cabbage, and julienned carrot. In another bowl, whisk mayo, rice vinegar, sugar, salt, and pepper. Combine with cabbage and refrigerate for 15 minutes.
Cooking and Assembling
  1. Cook marinated chicken thighs in a hot skillet for 6-7 minutes on each side, ensuring they reach 165°F. Let rest for 5 minutes before slicing.
  2. Toast the halved buns in the same skillet with butter until golden brown.
  3. Assemble by placing chicken on the bottom bun, topping with cabbage slaw, and adding the top bun. Serve warm.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 10IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

For a delicious meal, serve with sweet potato fries.

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