Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Introduction

Enjoy a bold and flavorful meal with this Spicy Korean BBQ Chicken Sandwich topped with a refreshing crispy slaw. The tender marinated chicken pairs perfectly with the tangy slaw and soft brioche buns, making it a satisfying and exciting sandwich option for any day of the week.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon black pepper
• 4 burger buns (preferably brioche)
• 1 cup green cabbage, finely shredded
• 1 cup carrots, julienned
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon sriracha (optional for extra heat)
• Fresh cilantro, for garnish
• Sesame seeds, for garnish
• Oil for cooking (canola or vegetable)

Instructions

1. Step 1: In a medium bowl, combine the gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create the marinade.
2. Step 2: Place the chicken thighs into a resealable plastic bag or bowl, pour the marinade over them, and ensure the chicken is fully coated. Seal or cover and refrigerate for at least 1 hour, ideally overnight for best flavor.
3. Step 3: Meanwhile, prepare the crispy slaw by mixing the shredded cabbage and julienned carrots in a large bowl.
4. Step 4: In a small bowl, whisk together the mayonnaise, lime juice, and sriracha if using. Pour this dressing over the cabbage and carrots and toss until evenly coated. Set aside to let the flavors meld.
5. Step 5: Preheat a grill pan or skillet over medium-high heat and add a little oil to coat the surface.
6. Step 6: Remove chicken from the marinade, allowing any excess to drip off. Grill the chicken for 6-7 minutes per side or until cooked through and slightly charred, reaching an internal temperature of 165°F (75°C).
7. Step 7: Remove the chicken from heat and let it rest for a few minutes before slicing into strips.
8. Step 8: Toast the burger buns either on the grill or in a toaster until golden brown.
9. Step 9: Assemble the sandwiches by placing a generous portion of sliced chicken on the bottom half of each bun, topping with the crispy slaw, and sprinkling with fresh cilantro and sesame seeds.
10. Step 10: Finish with the top bun and serve immediately with your favorite sides.

Tips & Variations

• For a milder sandwich, reduce the gochujang or omit the sriracha in the slaw dressing.
• Use chicken breasts instead of thighs if you prefer leaner meat, though thighs remain juicier.
• Add sliced jalapeños or pickled radishes to the slaw for extra crunch and spice.
• Try serving the sandwich with kimchi for an authentic Korean twist.

Storage

Store leftover cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling the sandwich. The slaw is best served fresh but can be kept chilled and tossed again before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken marinade in advance?

Yes, the marinade can be made a day ahead and stored in the refrigerator. This can help speed up the preparation process when you’re ready to cook.

What can I use if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mixture of miso paste and a bit of chili paste or sauce to mimic its spicy, savory flavor, though the taste will be slightly different.