Korean BBQ Chicken Sandwich with Cabbage Slaw
Enjoy the vibrant and tantalizing flavors of the Korean BBQ Chicken Sandwich, featuring juicy marinated chicken and a crunchy cabbage slaw.
Ingredients
For the chicken marinade
- 2 lbs boneless (skinless chicken thighs) Thighs lock in moisture, ensuring each bite bursts with flavor.
- 1/2 cup soy sauce Opt for low-sodium for a healthier touch.
- 3 tablespoons brown sugar Adds a touch of sweetness that enhances the marinade.
- 1 tablespoon honey Natural sweetness that balances the savory ingredients.
- 2 tablespoons gochujang This Korean red chili paste brings a delightful kick!
- 1 tablespoon rice vinegar Adds brightness and tang.
- 1 tablespoon sesame oil Nutty undertones elevate the flavor profile.
- 4 cloves garlic (minced) Fresh garlic imparts an aromatic quality.
- 1 teaspoon grated fresh ginger Offers zesty warmth and spice.
- 1 tablespoon toasted sesame seeds For that extra crunch.
For the slaw
- 3 cups shredded green cabbage Crunch and color to our slaw.
- 1 cup shredded red cabbage Vibrant color and crunchiness.
- 1 medium carrot (julienned) Naturally sweet and crunchy texture.
- 2 tablespoons mayonnaise A creamy base for our slaw.
- 1 tablespoon rice vinegar Enhances the slaw’s flavor profile.
- 1 teaspoon sugar Balances out the vinegar’s acidity.
- Salt and black pepper to taste Essential seasonings that elevate flavor.
For assembly
- 4 buns brioche or potato sandwich buns Soft, buttery buns that hold it all together.
- Butter (for toasting buns) Adds richness and enhances flavor.
Instructions
Preparation
- In a bowl, combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Immerse the chicken thighs in the marinade, and let them soak for at least 30 minutes to infuse flavors.
- In a separate bowl, mix the shredded green and red cabbage, julienned carrot, mayonnaise, rice vinegar, and sugar. Season with salt and black pepper to taste. Toss until well mixed, and set aside.
Cooking
- Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side, or until fully cooked and caramelized on the outside. Let rest before slicing.
- While the chicken is resting, melt butter in a skillet over medium heat. Toast the brioche buns until golden brown.
Assembly
- Place slices of grilled chicken on the bottom half of the bun, generously top with cabbage slaw, and sprinkle with green onions and toasted sesame seeds. Top with the bun, and serve immediately!
Notes
For optimal flavor, marinate the chicken overnight if time allows. Use fresh ingredients and adjust the spice level by experimenting with gochujang.