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Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe

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★★★★★

4.6 from 68 reviews

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw offers a delightful fusion of bold Korean flavors and classic sandwich comfort. Juicy, marinated chicken thighs are pan-seared to perfection, layered on toasted buttery buns, and topped with a refreshing, tangy slaw that adds a crisp texture to every bite. Perfect for a flavorful weeknight dinner or an impressive casual meal.

Ingredients

Scale

For the Chicken and Marinade

  • 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)

For the Crunchy Slaw

  • 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 tablespoon Rice Vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Salt (Adjust to taste)
  • 1/2 teaspoon Black Pepper (Adjust to taste)

For Assembly

  • 4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed)
  • 2 tablespoons Butter (Can be omitted for dairy-free)

Instructions

  1. Marinate the Chicken: In a 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 to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the Slaw: Combine shredded green and red cabbage with julienned carrot in a large bowl. In a separate smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Pour this dressing over the cabbage mixture and toss thoroughly to coat. Chill the slaw in the refrigerator while the chicken cooks to allow the flavors to meld.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Remove chicken thighs from marinade, shaking off excess. Place them in the hot skillet and cook for 6-7 minutes per side, until nicely browned and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes to retain juices before slicing thinly.
  4. Toast the Buns: Butter the cut sides of the buns generously. Using the same skillet or a clean pan over medium heat, toast the buns face down for 2-3 minutes until golden brown and slightly crisp.
  5. Assemble the Sandwich: On the bottom half of each toasted bun, layer sliced chicken thighs. Optionally drizzle additional BBQ sauce over the chicken. Top with a generous heap of the prepared crunchy slaw, then crown with the top bun. Garnish with sesame seeds if desired for an extra touch of flavor and texture.

Notes

  • For a leaner sandwich, substitute chicken breasts for thighs, but be careful not to overcook as they dry out faster.
  • Adjust the amount of gochujang to control the spice level according to your preference.
  • Use low-sodium soy sauce and reduce added salt if monitoring sodium intake.
  • Vegan or dairy-free options are available by substituting honey with agave and mayonnaise with vegan alternatives, and omitting butter or using plant-based spreads.
  • If sesame allergies are a concern, omit sesame oil and seeds while maintaining other flavor components.
  • Prepare the slaw in advance and keep refrigerated up to 24 hours for convenience.

Keywords: Korean BBQ Chicken sandwich, crunchy slaw, Korean chicken thighs, gochujang sandwich, Asian fusion sandwich, skillet chicken sandwich

Find it online: https://kitchenbyrita.com/savory-korean-bbq-chicken-sandwich-with-crunchy-slaw-recipe/