As I was flipping through old family photos the other day, one vivid memory took me back to warm evenings filled with the intoxicating aroma of Korean BBQ wafting through the air. Those gatherings sparked my desire to recreate this experience in my own kitchen, culminating in the delightfully satisfying Korean BBQ Chicken Sandwich with Cabbage Slaw. Juicy, marinated chicken thighs grilled to perfection are layered between soft, toasted buns, offering a quick yet scrumptious meal that will elevate any day. Plus, the crunchy cabbage slaw gives a refreshing contrast, making this sandwich not just tasty but also a fantastic way to sneak in some veggies! So, whether you’re looking to impress guests or simply enjoy a well-deserved treat at home, this recipe is a must-try. Curious about how to make your own unforgettable sandwich? Let’s dive in!
Why is this Korean BBQ Chicken Sandwich special?
Bold flavors of marinated chicken thighs explode in every bite, perfectly complemented by the crunch of slaw. Quick prep time means you can whip up this culinary delight in just 35 minutes, perfect for busy weeknights! Crowd-pleaser appeal makes it the go-to recipe for gatherings, while the toasted buns add a delightful touch. Healthy twist with fresh vegetables offers a nutritious boost—sneak those greens in without anyone noticing! If you love sandwiches, this is a must-try, combining classic BBQ flavors with a vibrant fresh twist.
Korean BBQ Chicken Sandwich Ingredients
• Get ready to create a flavor-packed delight!
For the Chicken Marinade
• Boneless skinless chicken thighs – they stay juicy and absorb all those delicious flavors!
• Soy sauce – brings a savory umami taste to the marinade.
• Brown sugar – adds a hint of sweetness that perfectly balances the savory elements.
• Honey – for an extra touch of sweetness and a hint of caramelization when grilled.
• Gochujang – a staple in Korean cuisine, this brings heat and depth to your sandwich!
• Rice vinegar – brightens up the flavors and adds a pleasant tang.
• Sesame oil – enhances the overall flavor with its nutty aroma.
• Garlic cloves – minced for a burst of zesty, aromatic goodness.
• Grated fresh ginger – offers a warm, spicy kick that elevates the marinade.
• Toasted sesame seeds – for a crunchy texture and nutty flavor boost.
For the Cabbage Slaw
• Shredded green cabbage – adds freshness and a crunchy texture to the sandwich.
• Shredded red cabbage – gives a pop of color and additional crunch.
• Julienned carrot – provides natural sweetness and brightens up the slaw.
• Mayonnaise – creates a creamy dressing that binds the slaw together.
• Rice vinegar – used again for that zesty kick in the slaw dressing.
• Sugar – to balance the strong flavors and enhance the overall taste.
• Salt and black pepper – season to taste for added flavor.
For Assembling
• Brioche or potato sandwich buns – these provide the perfect soft base for your delicious filling.
• Butter – for toasting the buns, adding richness and a golden color.
• Additional gochujang or Korean BBQ sauce – for a flavorful dip, if desired, to give your Korean BBQ Chicken Sandwich an extra kick!
With these simple yet bold ingredients, you're on your way to making a delightful Korean BBQ Chicken Sandwich that will tantalize your taste buds!
Step‑by‑Step Instructions for Korean BBQ Chicken Sandwich
Step 1: Prepare the Marinade
In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds until well combined. Add the boneless skinless chicken thighs, ensuring they are evenly coated. Let the mixture marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours to enhance the flavors.
Step 2: Make the Cabbage Slaw
While the chicken marinates, prepare the cabbage slaw. In a large bowl, combine three cups of shredded green cabbage, one cup of shredded red cabbage, and one julienned carrot. In a smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until all ingredients are well coated. Chill the slaw until ready to assemble the sandwich.
Step 3: Cook the Chicken
Heat a cast-iron skillet or grill pan over medium-high heat, lightly oiling the surface if needed. Add the marinated chicken thighs to the hot skillet, cooking for about 6-7 minutes on each side. Look for a nice char and ensure the chicken is cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the heat and let it rest for 5 minutes before slicing.
Step 4: Toast the Buns
While the chicken rests, split the brioche or potato sandwich buns in half. Spread a thin layer of butter on each cut side. Place the buttered buns on the warm skillet, toasting them until golden and crisp, about 2-3 minutes. Keep a close eye on them to prevent burning and achieve that perfect golden color, which adds a wonderful texture to your Korean BBQ Chicken Sandwich.
Step 5: Assemble the Sandwich
To assemble your Korean BBQ Chicken Sandwich, place the sliced grilled chicken on the bottom half of each toasted bun. If desired, drizzle extra gochujang or Korean BBQ sauce over the chicken for an added kick. Top generously with the chilled cabbage slaw, ensuring each bite is full of flavor and crunch. Cover with the top bun and your sandwich is ready to serve hot!
How to Store and Freeze Korean BBQ Chicken Sandwich
Fridge: Store leftover assembled sandwiches in an airtight container for up to 3 days. If possible, keep the slaw separate to maintain its crunch.
Freezer: For longer storage, freeze cooked chicken thighs in a sealed freezer bag for up to 3 months. Thaw in the fridge before reheating for sandwiches.
Reheating: Warm the chicken in a skillet over medium heat until heated through, about 5-7 minutes. Toast the buns just before serving for the best texture.
Slaw Storage: Keep cabbage slaw in a separate airtight container in the fridge for up to 2 days for the freshest taste.
Korean BBQ Chicken Sandwich Variations
Feel free to play with this delightful recipe and create your own signature twist with these simple suggestions!
- Gluten-Free: Swap soy sauce for tamari or coconut aminos to make the marinade gluten-free without sacrificing flavor.
- Spicy Kick: Add sliced jalapeños or a dash of sriracha to the slaw for an extra fiery bite. A splash of heat always amps up the excitement!
- Veggie Delight: Replace chicken with grilled portobello mushrooms for a hearty, plant-based option that still delivers on flavor. Trust me, you won’t miss the meat!
- Crunch Factor: Toss in some roasted peanuts or sunflower seeds to the slaw for added crunch and a delightful nutty flavor that elevates every bite.
- Fruit Fusion: Incorporate shredded apple or mango into the slaw for a hint of sweetness that balances the savory notes beautifully. This unexpected twist brings a fresh twist to the classic slaw.
- Creamy Avocado: Spread a layer of mashed avocado on the buns before adding the chicken for a rich, creamy texture that enriches the sandwich experience.
- Smoky Flavor: Use smoked paprika in place of regular paprika in the chicken marinade for a smoky depth that complements the BBQ flavors perfectly.
- Herby Boost: Add fresh herbs like cilantro or mint to the slaw for a burst of freshness that will leave your taste buds dancing!
By exploring these variations, you can make this Korean BBQ Chicken Sandwich your own and delight your family and friends with every mouthwatering bite. Don't forget the sides! Try pairing it with some homemade sweet potato fries or a refreshing cucumber salad for a well-rounded meal. Enjoy!
Make Ahead Options
These Korean BBQ Chicken Sandwiches are fantastic for meal prep, making busy weeknights a breeze! You can marinate the chicken thighs up to 24 hours in advance, just be sure to keep them refrigerated to maintain their juicy flavor. The cabbage slaw can also be prepared up to 3 days ahead—just mix the shredded vegetables with the dressing and store them in an airtight container to keep them crisp. When you’re ready to serve, simply grill the marinated chicken, toast the buns, and assemble your sandwich. You’ll have a delectable meal that tastes just as fresh and delicious, saving you precious time in the kitchen!
Helpful Tricks for Korean BBQ Chicken Sandwich
- Marinating Time: Longer is better: If you have the time, marinate the chicken for the full 2 hours. This deepens the flavor and ensures tender, juicy meat.
- Ideal Heat: Medium-high magic: Avoid cooking on too high heat as it can burn the marinade before the chicken cooks through. Look for nice grill marks!
- Crispy Buns: Toast with care: Keep an eye on the buns while toasting, as they can go from golden to burnt quickly. The ideal texture enhances the sandwich experience!
- Cabbage Crunch: Toss gently: When mixing the slaw, toss gently to avoid bruising the veggies. This keeps them crunchy and fresh when served.
- Sauce Savvy: Have extra on hand: Always prepare a little extra gochujang or Korean BBQ sauce for dipping. It enhances the flavors and ensures a delicious experience!
These tips will help you make the best Korean BBQ Chicken Sandwich you've ever had!
What to Serve with Korean BBQ Chicken Sandwich
Elevate your meal experience by pairing vibrant sides and drinks that complement the rich flavors of this delightful sandwich.
- Sweet Potato Fries: Perfectly crispy and slightly sweet, these fries add a playful contrast to the savory chicken.
- Kimchi: This traditional Korean side dish offers a spicy kick and fermented crunch that balances the richness of the sandwich.
- Cucumber Salad: A light, refreshing cucumber salad cuts through the flavors beautifully, bringing a cool element to each bite.
- Fruit Salad: A blend of seasonal fruits provides a sweet and juicy counterpoint, enhancing the overall meal experience.
- Pickled Radishes: Bright, tangy pickled radishes add a zesty crunch, reinforcing the freshness of the cabbage slaw.
- Iced Green Tea: This soothing drink refreshes your palate between bites, enhancing the savory notes of the sandwich.
- Mango Lassi: Creamy and fruity, this drink offers a delightful sweetness that complements the spicy elements of the Korean BBQ.
- Chocolate Brownies: Rich, fudgy brownies provide the perfect indulgent closure to your meal, balancing the tangy flavors perfectly.
Each pairing brings its own unique taste and texture, ensuring a sensational meal!
Korean BBQ Chicken Sandwich Recipe FAQs
How do I select the best chicken thighs for this recipe?
Absolutely! When choosing chicken thighs, look for pieces that are bright in color and plump, free from dark spots or excessive fat. Fresh chicken should have a pleasant, neutral smell. Bone-in thighs can also work, but boneless skinless thighs are recommended for easy handling in the sandwich.
How should I store leftovers of the Korean BBQ Chicken Sandwich?
Store any leftover sandwiches in an airtight container in the fridge for up to 3 days. To keep the slaw crunchy, consider storing it separately from the chicken and buns. Just make sure to eat them within that timeframe for the best taste!
Can I freeze the chicken for later use?
Very! To freeze, place cooked chicken thighs in a sealed freezer bag, removing as much air as possible. They can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating. This helps maintain the juicy texture when you’re ready to enjoy your Korean BBQ Chicken Sandwich again!
What if my cabbage slaw wilts too quickly?
If your slaw wilts, it might be due to too much dressing or being refrigerated for too long. To avoid this, add the dressing just before serving, and store the slaw ingredients separately. If you've already mixed it, try adding more shredded cabbage or even a splash of vinegar to rejuvenate it!
Is this recipe suitable for people with gluten allergies?
Great question! To accommodate gluten allergies, you can use gluten-free soy sauce, which still provides that savory umami flavor without gluten. Additionally, ensure the buns are gluten-free as well, or you can serve the marinated chicken on a bed of greens if you'd prefer to skip the buns altogether.
Can pets share leftovers of the Korean BBQ chicken?
While your furry friends might love the smell, it’s best to avoid giving them any seasoned chicken, particularly those marinated in soy sauce or gochujang as they can be harmful to pets. Instead, set aside unseasoned, plain cooked chicken specifically for your pets if you’d like to share a little!
Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
Equipment
- Cast Iron Skillet
- mixing bowls
- whisk
- Knife
- Cutting Board
Ingredients
For the Chicken Marinade
- 1 pound boneless skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon gochujang
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
For the Cabbage Slaw
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 large julienned carrot
- ½ cup mayonnaise
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- to taste salt and black pepper
For Assembling
- 4 buns brioche or potato sandwich buns
- 2 tablespoons butter for toasting the buns
- to taste additional gochujang or Korean BBQ sauce
Instructions
Step-by-Step Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds until well combined. Add the boneless skinless chicken thighs, ensuring they are evenly coated. Let the mixture marinate at room temperature for at least 20 minutes, or refrigerate for up to 2 hours.
- Make the Cabbage Slaw: In a large bowl, combine shredded green cabbage, shredded red cabbage, and julienned carrot. In a smaller bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Pour the dressing over the cabbage mixture and toss until well coated. Chill the slaw until ready to assemble the sandwich.
- Cook the Chicken: Heat a cast-iron skillet over medium-high heat, lightly oiling if needed. Add marinated chicken thighs to the hot skillet, cooking for about 6-7 minutes on each side until cooked through. Remove the chicken from heat and let it rest for 5 minutes before slicing.
- Toast the Buns: Split the buns in half and spread a thin layer of butter on each cut side. Place the buttered buns on the skillet, toasting until golden, about 2-3 minutes.
- Assemble the Sandwich: Place sliced grilled chicken on each toasted bun, drizzle with extra gochujang if desired, and top with chilled cabbage slaw. Cover with the top bun and serve hot.
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