Description
A bold, spicy, and savory Korean BBQ chicken sandwich paired with a crunchy, tangy cabbage slaw on a soft toasted bun.
Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- 4 brioche or potato sandwich buns
- Butter
Instructions
- Marinate the Chicken: Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and sesame seeds; toss with chicken and marinate for at least 20 minutes.
- Make the Cabbage Slaw: Combine shredded green cabbage, red cabbage, and carrot; whisk mayo, rice vinegar, sugar, salt, and pepper, then toss with the vegetables and chill.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat and cook chicken for 6-7 minutes per side until charred and cooked through; rest for 5 minutes.
- Toast the Buns: Butter the bun halves and toast on a skillet or under a broiler until golden and crisp.
- Assemble the Sandwich: Place grilled chicken on the bottom bun, add extra BBQ sauce if desired, top with chilled cabbage slaw, and crown with the top bun.
Notes
Pairs well with cucumber salad, sweet potato fries, or kimchi on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 720 kcal
- Sugar: 18 g
- Sodium: 1250 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 145 mg