Description
A vibrant explosion of flavors and textures, this Korean BBQ Chicken Sandwich features marinated chicken topped with a refreshing cabbage slaw, all nestled in a buttery brioche bun.
Ingredients
Scale
- 1 lb Boneless Skinless Chicken Thighs
- 1/4 cup Soy Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Honey
- 2 tbsp Gochujang
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 4 cloves Garlic, finely minced
- 1 inch Fresh Ginger, grated
- 2 cups Shredded Green and Red Cabbage
- 1 cup Julienned Carrot
- 1/2 cup Mayonnaise
- 1 tbsp Sugar
- 4 pieces Brioche or Potato Sandwich Buns
- 2 tbsp Butter
Instructions
- Combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl to make the marinade.
- Submerge the chicken thighs in the marinade, covering each piece generously and let it rest for at least 30 minutes.
- Toss together the shredded cabbage, julienned carrots, mayonnaise, and sugar in a separate bowl for the slaw.
- Heat a skillet over medium-high heat and cook the marinated chicken thighs for 6-7 minutes on each side until golden brown.
- Transfer the cooked chicken to a cutting board, let it rest, then slice into pieces.
- Butter the brioche buns and toast them lightly in the skillet.
- Assemble the sandwich with the sliced chicken and top with the zesty cabbage slaw.
- Serve immediately with sides like summer salad or sweet potato fries.
Notes
Feel free to experiment with different vegetables in the slaw or swap the protein for tofu or shrimp for varied flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 14g
- Sodium: 760mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg