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Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Bliss

Enjoy a flavorful twist on your lunch with this Spicy Korean BBQ Chicken Sandwich with Crispy Slaw.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken thighs Substitute with chicken breasts for a leaner option.
  • 3 tablespoons gochujang (Korean red chili paste) Adjust for heat preference.
  • 2 tablespoons soy sauce Opt for low-sodium if watching salt intake.
  • 1 tablespoon honey Maple syrup can be used in a pinch.
  • 1 tablespoon sesame oil Swap out for vegetable oil if in a hurry.
  • 4 cloves minced garlic Freshly minced is best, but powdered will do.
  • 1 tablespoon fresh ginger, grated Ground ginger can work as a substitute.
  • 1 tablespoon rice vinegar Apple cider vinegar is an excellent alternative.
  • 1 teaspoon black pepper Adjust to suit your taste.
  • Oil for cooking (canola or vegetable) Use any oil with a high smoke point.
For the Slaw
  • 1 cup green cabbage, finely shredded Vibrant red cabbage is a colorful substitute.
  • 1 cup carrots, julienned Pre-cut are convenient for quick prep.
  • 1/4 cup mayonnaise Greek yogurt can lighten it up.
  • 1 tablespoon lime juice Lemon juice is a great alternative.
  • 1 tablespoon sriracha (optional) Feel free to skip for milder slaw.
For the Finishing Touches
  • Fresh cilantro, for garnish Optional but highly recommended.
  • Sesame seeds, for garnish Can be omitted if desired.
  • 4 pieces burger buns (preferably brioche) Any soft bun will work wonderfully.

Equipment

  • grill pan
  • Mixing bowls
  • resealable plastic bag

Method
 

Step‑by‑Step Instructions
  1. Prepare Marinade: Whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, vinegar, and black pepper until smooth.
  2. Marinate Chicken: Place chicken thighs in a resealable bag, pour marinade over, seal and refrigerate for at least one hour or overnight.
  3. Make Slaw: Combine cabbage and carrots in a bowl. In a small bowl, mix mayonnaise, lime juice, and sriracha. Pour dressing over vegetables and toss.
  4. Cook Chicken: Preheat grill pan over medium-high heat, lightly coat with oil. Grill chicken for about 6-7 minutes per side until cooked through.
  5. Rest Chicken: Transfer cooked chicken to a board, let rest for 5 minutes.
  6. Toast Buns: Lightly toast brioche buns on the grill or in a toaster oven until golden brown.
  7. Assemble Sandwiches: Layer grilled chicken on the bottom half of each bun, add slaw, sprinkle with cilantro and sesame seeds, and cap with top bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 34gProtein: 25gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 890mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 2mg

Notes

For optimal flavor, assemble the sandwich shortly before serving to prevent soggy buns.

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