Introduction

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw is a delicious fusion of bold flavors and fresh textures. Tender marinated chicken thighs paired with a tangy, creamy slaw create the perfect balance, all served on a toasted bun. It’s an easy recipe that brings Korean-inspired taste to your sandwich game.

A close-up image of a burger with a glossy golden brown sesame seed bun on top, layered with a mix of shredded green, purple, and orange vegetables like cabbage and carrots, sitting above a shiny, glazed chicken patty with charred edges, resting on a layer of shredded green lettuce and a slightly toasted bottom bun. The burger is placed on a wooden surface that has been changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

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 teaspoon Salt (adjust to taste)

1/2 teaspoon Black Pepper (adjust to taste)

4 Buns (brioche or potato buns; opt for gluten-free buns if needed)

2 tablespoons Butter (can be omitted for dairy-free)

Instructions

Step 1: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs and toss to coat. Marinate in the refrigerator for at least 20 minutes, up to 2 hours.

Step 2: Prepare the slaw by combining shredded green and red cabbage with julienned carrot in a large bowl. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Toss the dressing with the cabbage mixture and chill while you cook the chicken.

Step 3: Heat a skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side until browned and internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing.

Step 4: Butter the cut sides of the buns and toast them in the skillet until golden brown, about 2-3 minutes.

Step 5: Assemble the sandwiches by layering sliced chicken on the bottom half of each bun. Drizzle with extra BBQ sauce if desired, top with the crunchy slaw, sprinkle with sesame seeds, and cover with the top bun.

Tips & Variations

For a milder spice level, reduce the amount of gochujang or omit it entirely.

Use chicken breasts if you prefer a leaner protein, though thighs remain juicier.

Try adding sliced cucumber or radish to the slaw for extra crunch and freshness.

Swap mayonnaise for vegan mayo to keep the sandwich plant-based friendly.

Serve with a side of kimchi for an authentic Korean flavor experience.

FAQs

Can I make this sandwich ahead of time?

You can marinate the chicken a few hours ahead and prepare the slaw in advance. However, assemble the sandwich just before eating to keep the buns from becoming soggy.

What if I don’t have gochujang?

If you don’t have gochujang, you can try mixing a bit of chili paste with a touch of miso or soy sauce to mimic the flavor, but it’s best to source authentic gochujang for its unique taste.