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Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Bliss

A delightful Spicy Korean BBQ Chicken Sandwich with Crispy Slaw that blends tender gochujang-marinated chicken with crunchy slaw for a flavor-packed experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless, skinless chicken thighs Substitute with chicken breasts if desired.
  • 2 tablespoons Gochujang (Korean red chili paste) Adjust for spice level.
  • 2 tablespoons Soy sauce Use low-sodium if preferred.
  • 1 tablespoon Honey Maple syrup is a vegan substitute.
  • 1 tablespoon Sesame oil Can substitute with vegetable oil.
  • 2 cloves Minced garlic Use fresh for best flavor.
  • 1 tablespoon Grated fresh ginger Powdered ginger can be used in a pinch.
  • 1 tablespoon Rice vinegar Apple cider or white wine vinegar can substitute.
  • 1 teaspoon Black pepper Freshly ground preferred.
For the Crispy Slaw
  • 2 cups Green cabbage (finely shredded) A coleslaw mix can be a convenient fallback.
  • 1 cup Carrots (julienned) Pre-shredded saves time.
  • 3 tablespoons Mayonnaise Greek yogurt can be a healthier option.
  • 1 tablespoon Lime juice Lemon juice can also work.
  • 1 teaspoon Sriracha Optional for extra heat.
  • 1/4 cup Fresh cilantro Use parsley if preferred.
  • 1 tablespoon Sesame seeds Optional for garnish.
For Assembly
  • 4 buns Burger buns (preferably brioche) Use whole grain or gluten-free if desired.

Equipment

  • Grill pan
  • Mixing bowls
  • Resealable Plastic Bag
  • Toaster Oven

Method
 

Preparation
  1. In a medium bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until smooth.
  2. Place the chicken thighs in a resealable bag, pour the marinade over, seal, and refrigerate for at least 1 hour.
  3. In a large bowl, combine cabbage and carrots. In another bowl, whisk mayonnaise, lime juice, and sriracha until creamy. Pour over the veggies and toss.
  4. Preheat a grill pan over medium-high heat with a light coat of oil for about 5 minutes.
  5. Grill the chicken for 6-7 minutes on each side until charred and cooked through (165°F internal temp).
  6. Let the grilled chicken rest for about 5 minutes before slicing.
  7. Toast the brioche buns until golden brown.
  8. Assemble by layering chicken on the bottom bun, topping with crispy slaw, garnishing with cilantro and sesame seeds, and capping with the top bun.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For best results, marinate chicken overnight and ensure to check internal temperature for doneness.

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