Description
This Korean BBQ Chicken Sandwich features tender, marinated chicken thighs grilled to perfection and glazed with a sweet and spicy gochujang sauce, served on a brioche bun with a crunchy slaw. It’s a flavorful and satisfying fusion dish.
Ingredients
Scale
- 500g chicken thighs, boneless and skinless, trimmed
- 15ml soy sauce
- 15ml rice vinegar
- 10g brown sugar
- 5g toasted sesame oil
- 2g black pepper
- 1 clove garlic, minced
- 1cm ginger, grated
- 30ml gochujang
- 15ml honey
- 30ml water
- 2ml toasted sesame seeds (+ extra for garnish)
- 4 brioche buns (80g/2.8oz each)
- 15ml mayonnaise
- 5ml gochujang (mixed into mayonnaise)
- 100g cabbage, thinly sliced
- 50g carrots, julienned
- 15ml slaw rice vinegar
- 5g slaw sugar
- 2g slaw salt
- 5ml vegetable oil
- Fresh cilantro, for garnish
Instructions
- Marinate Chicken: Combine soy sauce, rice vinegar, brown sugar, sesame oil, pepper, garlic, and ginger. Marinate chicken for 30 minutes to 4 hours.
- Prepare Slaw: Combine cabbage, carrots, rice vinegar, sugar, and salt. Let sit for 15-20 minutes.
- Make Glaze: Simmer gochujang, honey, water, and sesame seeds for 5 minutes until thickened.
- Grill Chicken: Grill chicken for 4-5 minutes per side, brushing with glaze during the last minute.
- Toast Buns: Toast brioche buns until golden brown.
- Assemble Sandwich: Spread gochujang mayo on buns, add chicken, glaze, slaw, cilantro, and sesame seeds.
Notes
Allowing the chicken to rest after grilling ensures a juicier result. Adjust the amount of gochujang to control the spice level.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 30g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg