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Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Delight

A delightful fusion of spicy gochujang-marinated chicken and crispy slaw in a sandwich, perfect for any meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 1 hour
Total Time 1 hour 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, skinless chicken thighs Tender and juicy, perfect for marinating and grilling.
  • 3 tablespoons Gochujang A must for that spicy kick; adjust for desired heat level.
  • 2 tablespoons Soy sauce Adds essential umami; opt for low-sodium if monitoring salt intake.
  • 1 tablespoon Honey Sweetness to balance the spice; maple syrup works as a substitute.
  • 1 tablespoon Sesame oil Imparts a nutty flavor; substitute with vegetable oil if needed.
  • 4 cloves Minced garlic Enhances flavor; garlic powder (1 tsp) can be used instead.
  • 1 tablespoon Grated ginger Provides warmth and zest; optional if unavailable.
  • 1 tablespoon Rice vinegar Offers acidity; apple cider vinegar is a good alternative.
  • 1 teaspoon Black pepper Adds a gentle hint of heat.
For the Slaw
  • 1 cup Green cabbage Finely shredded, the crunchy base for your slaw.
  • 1 cup Carrots Julienned for sweetness and color.
  • ¼ cup Mayonnaise Creamy foundation for the slaw dressing; Greek yogurt is a lighter option.
  • 1 tablespoon Lime juice Adds brightness; can be swapped with lemon juice.
  • 1 tablespoon Sriracha Optional for additional heat.
For Assembly and Garnish
  • 4 pieces Burger buns Preferably brioche, soft and buttery.
  • Fresh cilantro A sprinkle on top adds freshness.
  • Sesame seeds For extra crunch and visual appeal.
  • Oil for cooking Helps prevent sticking when grilling chicken.

Equipment

  • grill pan
  • mixing bowls
  • Resealable bag
  • Whisk

Method
 

Make Marinade
  1. In a medium mixing bowl, combine gochujang, soy sauce, honey, and sesame oil. Stir in minced garlic, grated ginger, rice vinegar, and black pepper until well blended. Set aside to meld.
Marinate Chicken
  1. Place boneless, skinless chicken thighs in a resealable bag. Pour marinade over chicken, ensuring thorough coating. Seal and refrigerate for at least 1 hour.
Prepare Slaw
  1. Finely shred green cabbage and julienne carrots. Combine in a large bowl, mixing well. Set aside.
Make Slaw Dressing
  1. Whisk together mayonnaise, lime juice, and sriracha in a separate bowl. Pour over cabbage and carrots, tossing until well coated. Let rest.
Grill Chicken
  1. Preheat grill pan over medium-high heat, lightly coat with oil. Grill chicken for 6-7 minutes per side until reaching an internal temperature of 165°F.
Rest Chicken
  1. Transfer grilled chicken to a plate, allowing it to rest for 5 minutes.
Toast Buns
  1. Toast burger buns in the same grill pan until golden and slightly crispy.
Assemble Sandwich
  1. Layer grilled chicken on the bottom half of each bun. Top with crispy slaw, cilantro, and sesame seeds. Cap with the top bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 150IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

Marinating overnight enhances flavor. Prepare slaw shortly before serving for best texture.

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