Description
A delicious Korean BBQ Chicken Sandwich topped with zesty cabbage slaw, perfect for gatherings or a quick weeknight dinner.
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 or Greek yogurt
- 1 tbsp Sugar
- 4 pieces Brioche or Potato Sandwich Buns
- 2 tbsp Butter
Instructions
- Combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a bowl to create the marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
- Prepare the slaw by mixing shredded cabbage, julienned carrots, mayonnaise, and sugar in a large bowl. Set aside.
- Preheat a grill or skillet over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Cook the chicken on the grill or skillet for 5-7 minutes per side until fully cooked and caramelized. Internal temperature should reach 165°F (75°C).
- Allow the chicken to rest for a few minutes, then slice it into strips.
- Toast the brioche or potato buns in butter until golden brown.
- Assemble the sandwiches by placing sliced chicken on the bottom half of each bun and topping with a generous scoop of the zesty cabbage slaw.
- Serve immediately with your favorite side dishes and enjoy!
Notes
Marinate chicken longer for enhanced flavor. Use fresh ingredients for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg