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Korean BBQ Chicken Sandwich

Korean BBQ Chicken Sandwich

Korean BBQ Chicken Sandwich combines sweet, smoky, and spicy flavors for a delightful weeknight meal.
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Prep Time 30 minutes
Cook Time 14 minutes
Marinating Time 20 minutes
Total Time 1 hour 4 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs Juiciness and flavor; optimal for marinating but can substitute with chicken breasts.
  • 1/4 cup Soy Sauce Low-sodium varieties recommended for health.
  • 1/4 cup Brown Sugar Balances the savory and sweet profile.
  • 2 tablespoons Honey Natural sweetness enhances flavor; can substitute maple syrup.
  • 1 tablespoon Gochujang Adds heat and depth; adjust based on spice tolerance.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon Sesame Oil Infuses aromatic richness.
  • 2 cloves Garlic Cloves Finely minced for even distribution.
  • 1 tablespoon Fresh Ginger Grated for better incorporation.
For the Slaw
  • 2 cups Shredded Green and Red Cabbage Provides essential crunch and vibrant color.
  • 1 large Julienned Carrot Adds sweetness and additional crunch.
  • 1/2 cup Mayonnaise Can substitute Greek yogurt.
  • 1 tablespoon Sugar Balances tartness in the slaw dressing.
For the Assembly
  • 4 pieces Brioche or Potato Sandwich Buns Toasting enhances flavor.
  • 2 tablespoons Butter Used for toasting the buns.

Equipment

  • Mixing Bowl
  • Grill
  • skillet
  • Cutting Board

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken thighs, coat with marinade, cover, and marinate for at least 20 minutes.
  2. Combine shredded cabbage and julienned carrot in a mixing bowl. In a separate bowl, mix mayonnaise, sugar, and a pinch of salt to make dressing. Toss with cabbage and carrots, refrigerate for at least 15 minutes.
  3. Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side until cooked through. Let rest for 5 minutes before slicing.
  4. Melt butter in a skillet. Split sandwich buns and toast cut-side down for about 2-3 minutes until golden brown.
  5. Assemble the sandwich by layering grilled chicken slices on the bottom half of the toasted bun. Drizzle leftover marinade, add cabbage slaw, and top with the other half of the bun.

Nutrition

Serving: 1sandwichCalories: 540kcalCarbohydrates: 45gProtein: 28gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 940mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 40mgCalcium: 45mgIron: 2mg

Notes

Store leftover sandwiches in an airtight container for up to 3 days. Keep slaw separate to maintain crunch. Marinate chicken overnight for deeper flavor.

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