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Korean BBQ Chicken Sandwich with Cabbage Slaw

Delicious Korean BBQ Chicken Sandwich with Cabbage Slaw Recipe

Enjoy the flavorful Korean BBQ Chicken Sandwich with Cabbage Slaw, a perfect summer meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Use low-sodium for less sodium intake.
  • 1/4 cup Brown Sugar Can be replaced with coconut sugar for lower glycemic option.
  • 2 tablespoons Honey Maple syrup can be used for a vegan substitute.
  • 2 tablespoons Gochujang Ensure gluten-free label if needed.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Sesame Oil Grapeseed oil can be an alternative if needed.
  • 3 cloves Garlic Cloves Use garlic powder in a pinch (1/8 tsp per clove).
  • 1 tablespoon Fresh Ginger Ground ginger can replace fresh, but use less (1/4 tsp).
  • 1 tablespoon Toasted Sesame Seeds Optional addition for texture.
For the Cabbage Slaw
  • 2 cups Shredded Green Cabbage Pre-prepped coleslaw mix can work as an alternative.
  • 1 cup Shredded Red Cabbage Complements green cabbage beautifully.
  • 1 medium Carrot Substitute with other colorful veggies like bell peppers.
  • 2 tablespoons Green Onions Chives can be a substitute.
  • 1/2 cup Mayonnaise Use vegan mayo for a plant-based version.
For the Sandwich Assembly
  • 4 buns Brioche or Potato Sandwich Buns Gluten-free buns can be used as an alternative.
  • 2 tablespoons Butter Can substitute with olive oil for a dairy-free option.

Equipment

  • Mixing bowl
  • Skillet or Grill Pan
  • Whisk
  • airtight containers

Method
 

Step‑by‑Step Instructions
  1. Marinate the Chicken: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds until well combined. Coat the chicken thighs thoroughly in this marinade. Let it marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator.
  2. Prepare the Cabbage Slaw: Combine shredded green cabbage, red cabbage, and julienned carrot in a large bowl. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper until smooth. Pour dressing over the cabbage mixture and chill for at least 15 minutes.
  3. Cook the Chicken: Preheat a skillet over medium-high heat. Add marinated chicken thighs, cook for 6-7 minutes on each side until charred and internal temperature reaches 165°F. Rest for 5 minutes before slicing.
  4. Toast the Buns: Spread butter on the insides of the buns. Toast in the skillet cut side down for 2-3 minutes until golden brown.
  5. Assemble the Sandwich: Layer sliced chicken thighs on the bottom bun. Drizzle with extra BBQ sauce if desired, top with cabbage slaw, and place the top bun. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 1200mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 25mgIron: 2mg

Notes

For the best results, use chicken thighs for juiciness and toast the buns thoroughly to avoid sogginess.

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