Description
Spicy Korean BBQ Chicken Sandwich with Crispy Slaw features juicy grilled chicken coated in bold, sweet-and-spicy Korean BBQ sauce, topped with crunchy cabbage slaw, and served on a toasted bun. It’s a flavorful fusion sandwich perfect for lunch or dinner.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1/3 cup Korean BBQ sauce
- 1 tablespoon gochujang (optional for extra heat)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 4 sandwich buns, toasted
- For the slaw:
- 2 cups shredded green cabbage
- 1/2 cup shredded carrots
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Pinch of salt
- 1 teaspoon sesame seeds (optional)
Instructions
- In a bowl, mix Korean BBQ sauce, gochujang, soy sauce, sesame oil, honey, garlic, and ginger.
- Add chicken and marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Preheat grill or skillet to medium-high heat.
- Cook chicken for 5–6 minutes per side until fully cooked and slightly charred.
- In a separate bowl, combine cabbage, carrots, mayonnaise, rice vinegar, sugar, salt, and sesame seeds to make the slaw.
- Toast sandwich buns lightly.
- Place grilled chicken on bottom buns, spoon extra sauce over top, and add a generous layer of crispy slaw.
- Top with remaining bun halves and serve immediately.
Notes
- Use chicken thighs for juicier results.
- Add pickled cucumbers for extra tang.
- Adjust spice level by reducing or increasing gochujang.
- Best served fresh; store components separately if prepping ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Korean-American