Description
A bold and flavorful Spicy Korean BBQ Chicken Sandwich featuring tender marinated chicken thighs grilled to perfection and topped with a fresh, tangy crispy slaw. This sandwich blends spicy gochujang and sweet honey flavors with a creamy, zesty slaw for a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
For the Chicken Marinade
- 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
For the Crispy Slaw
- 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)
For Assembly
- 4 burger buns (preferably brioche)
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
- Oil for cooking (canola or vegetable)
Instructions
- Prepare the Marinade: In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create a robust marinade that balances spicy, sweet, and tangy flavors.
- Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or bowl and pour the marinade over them. Make sure the chicken is fully coated. Seal and refrigerate for at least 1 hour, preferably overnight, to let the flavors deeply infuse the meat.
- Make the Slaw: While the chicken marinates, combine the shredded cabbage and julienned carrots in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour the dressing over the veggies and toss thoroughly. Set aside to allow the flavors to meld.
- Preheat the Grill Pan: Heat a grill pan or skillet over medium-high heat and add a little oil to prevent sticking and promote a good sear on the chicken.
- Grill the Chicken: Remove chicken from the marinade, letting excess drip off. Cook the chicken on the grill pan for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C) and develops a slight char for enhanced flavor.
- Rest and Slice Chicken: Remove the cooked chicken from heat and let it rest for a few minutes to retain juiciness. Then slice into strips for easy sandwich assembly.
- Toast Buns: Toast the burger buns on the grill or in a toaster until golden brown and slightly crisp to provide texture and prevent sogginess.
- Assemble the Sandwiches: On the bottom half of each bun, layer a generous portion of sliced chicken, then top with a heap of the crispy slaw. Garnish with fresh cilantro and sprinkle with sesame seeds for added flavor and visual appeal.
- Serve: Place the top bun on each sandwich and serve immediately with your favorite sides for a complete, satisfying meal.
Notes
- Marinating the chicken overnight enhances the depth of flavor; if short on time, at least 1 hour is recommended.
- Sriracha in the slaw dressing is optional; omit or adjust quantity based on desired heat level.
- If a grill pan is unavailable, a regular skillet can be used, but for authentic grill marks and smoky flavor, a grill pan is preferred.
- Brioche buns add a delicate sweetness that balances the spicy chicken, but any sturdy burger bun will work.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.
- For a low-fat version, substitute mayonnaise with Greek yogurt in the slaw dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Grilling
- Cuisine: Korean
Keywords: Korean BBQ chicken, spicy chicken sandwich, gochujang chicken, crispy cabbage slaw, Korean sandwich recipe, grilled chicken sandwich
