Description

This Spicy Korean BBQ Chicken Sandwich combines tender, marinated chicken thighs grilled to perfection with a zesty, crispy cabbage and carrot slaw. Enhanced by a balanced blend of gochujang, soy sauce, honey, and fresh aromatics, the sandwich is finished with a creamy, tangy mayo-lime dressing and garnished with fresh cilantro and sesame seeds, all served on toasted brioche buns for a flavorful and satisfying meal.

Ingredients

Scale

For the Chicken Marinade

1 lb boneless, skinless chicken thighs
3 tablespoons gochujang (Korean red chili paste)
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon black pepper

For the Crispy Slaw

1 cup green cabbage, finely shredded
1 cup carrots, julienned
1/4 cup mayonnaise
1 tablespoon lime juice
1 tablespoon sriracha (optional for extra heat)

For Assembly and Garnish

4 burger buns (preferably brioche)
Fresh cilantro, for garnish
Sesame seeds, for garnish
Oil for cooking (canola or vegetable)

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Instructions

Prepare the Marinade: In a medium bowl, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until evenly combined, creating a flavorful marinade for the chicken.
Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or bowl and pour the marinade over them, ensuring each piece is fully coated. Seal and refrigerate for at least 1 hour, preferably overnight, to enhance the flavor.
Make the Crispy Slaw: While the chicken marinates, combine shredded cabbage and julienned carrots in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour the dressing over the veggies and toss to coat evenly. Set aside to let the flavors meld.
Preheat the Cooking Surface: Heat a grill pan or skillet over medium-high heat and lightly coat with oil to prevent sticking and promote even cooking.
Grill the Chicken: Remove chicken thighs from marinade, letting excess drip off. Grill for 6-7 minutes per side or until cooked through with a slight char and an internal temperature of 165°F (75°C).
Rest and Slice the Chicken: Remove chicken from heat and let it rest for a few minutes to redistribute juices before slicing into strips for sandwich assembly.
Toast the Buns: Toast the burger buns on the grill pan or using a toaster until they are golden brown and slightly crisp.
Assemble the Sandwiches: On the bottom half of each bun, layer a generous portion of sliced chicken, a heap of crispy slaw, then sprinkle with fresh cilantro and sesame seeds for added flavor and texture.
Finish and Serve: Top with the other half of the bun and serve immediately alongside your favorite sides for a delicious Korean BBQ-inspired sandwich experience.

Notes

Marinating the chicken overnight enhances the depth of flavor but a minimum of 1 hour still yields great results.
Adjust the amount of sriracha in the slaw dressing to control the heat level.
Using a grill pan or outdoor grill will impart a lovely smoky char, but a skillet works well if a grill pan is not available.
For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy alternative and choose gluten-free buns.
Leftover chicken can be stored in the refrigerator for up to 3 days and enjoyed in salads or wraps.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Grilling
Cuisine: Korean-American Fusion