Name: Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Korean
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; 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); 4 burger buns (preferably brioche); Fresh cilantro, for garnish; Sesame seeds, for garnish; Oil for cooking (canola or vegetable)

Introduction

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw is a delicious fusion of bold flavors and textures. Tender, marinated chicken thighs are grilled to perfection and paired with a refreshing, tangy slaw for the perfect sandwich experience. It’s a simple way to bring exciting Korean flavors to your dinner table.

A close-up view of a sandwich on a white plate showing four main layers: a soft, golden-brown toasted bun on top, a thick layer of fresh coleslaw with shredded white cabbage, thin orange carrot strips, and green cilantro leaves, underneath the coleslaw is a sticky, dark glazed grilled chicken piece with sesame seeds sprinkled on it, and at the bottom, a lightly toasted soft bun. There are a few cilantro leaves and a lime wedge on the side of the plate, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to make the marinade.

Step 2: Place the chicken thighs in a resealable plastic bag or bowl, pour the marinade over them, and make sure they are fully coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight.

Step 3: While the chicken marinates, prepare the slaw by mixing the shredded cabbage and julienned carrots in a large bowl.

Step 4: In a small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour this dressing over the cabbage and carrots, then toss to coat evenly. Set aside to let the flavors meld.

Step 5: Preheat a grill pan or skillet over medium-high heat and add a little oil to coat the surface.

Step 6: Remove the chicken from the marinade, allowing excess to drip off. Grill for 6-7 minutes per side until cooked through and slightly charred, reaching an internal temperature of 165°F (75°C).

Step 7: Let the cooked chicken rest for a few minutes, then slice into strips.

Step 8: Toast the burger buns on the grill or in a toaster until golden brown.

Step 9: Assemble the sandwiches by placing sliced chicken on the bottom half of each bun, topping with a generous amount of crispy slaw, then sprinkling with fresh cilantro and sesame seeds.

Step 10: Finish with the top half of the bun and serve immediately with your favorite sides.

Tips & Variations

For extra heat, add more sriracha to the slaw dressing or serve with sliced jalapeños.

Swap chicken thighs for chicken breasts if you prefer leaner meat, but keep an eye on cooking time to avoid dryness.

Letting the chicken marinate overnight enhances the depth of flavor significantly.

Try adding pickled radishes or cucumbers to the slaw for extra crunch and tang.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they tend to cook faster and may dry out more easily. Marinate well and cook carefully to keep them juicy.