Korean BBQ Chicken Sandwich
This Korean BBQ Chicken Sandwich features marinated chicken thighs, a crunchy cabbage slaw, and a buttery toasted bun.
Equipment
- Grill or Skillet
- mixing bowls
Ingredients
For the Chicken Marinade
- 1 lb Boneless Skinless Chicken Thighs Ideal for juiciness and flavor.
- ¼ cup Soy Sauce Opt for low-sodium varieties.
- 2 tablespoon Brown Sugar Helps balance flavors.
- 2 tablespoon Honey Offers natural sweetness.
- 2 tablespoon Gochujang Adjust for spice level.
- 2 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
- 1 tablespoon Sesame Oil Infuses rich aroma.
- 4 cloves Garlic Cloves Finely minced.
- 1 inch Fresh Ginger Grated fresh.
For the Cabbage Slaw
- 2 cups Shredded Green and Red Cabbage Adds essential crunch.
- 1 cup Julienned Carrot Provides sweetness.
- ½ cup Mayonnaise Or Greek yogurt as a lighter option.
- 1 tablespoon Sugar Balances tartness.
For Assembly
- 4 pieces Brioche or Potato Sandwich Buns Toasting enhances flavor.
- 2 tablespoon Butter For toasting.
Instructions
- In a mixing bowl, combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs and marinate for at least 30 minutes.
- While the chicken marinates, mix cabbage, carrot, mayonnaise, and sugar in another bowl to make the slaw.
- Grill or cook the marinated chicken thighs until fully cooked, about 6-7 minutes per side. Slice the chicken.
- Toast the sandwich buns with butter on a skillet until golden brown.
- Assemble the sandwiches by placing sliced chicken on the bun and topping with cabbage slaw.
Notes
You can adjust the spice level of the marinade by changing the amount of gochujang. Use Greek yogurt for a lighter slaw.