Delicious Korean BBQ Chicken Sandwich

Whenever I think of summer evenings spent in the backyard, the aroma of grilled chicken wafting through the air takes me back to family cookouts where laughter and good food brought us all together. That's where the magic of my Korean BBQ Chicken Sandwich began. This delightful creation combines juicy marinated chicken thighs with a crunchy, vibrant cabbage slaw, all tucked into a perfectly toasted bun. It's the kind of meal that's both comforting and exciting, perfect for those warm nights when you want something delicious without too much fuss.

The Korean BBQ Chicken Sandwich is not just a meal; it's an experience. The flavors dance together beautifully, and it's so easy to whip up that it quickly became a go-to for both busy weeknights and weekend gatherings. Whether you're hosting friends for a casual dinner or simply treating yourself to something special, this sandwich has all the elements to make your taste buds sing. Grab your apron, and let's dive into this culinary adventure!

Why You'll Love "Korean BBQ Chicken Sandwich"

• Quick and easy prep time of just 20 minutes, perfect for busy weeknights.
• Minimal ingredients with big flavor-everything you need can often be found in your pantry.
• Family-friendly meal that even the kids will love, with a fun crunch from the slaw.
• Freezer-friendly: marinated chicken can be prepped ahead and stored for later use.
• Versatile dish-great for BBQs, picnics, or as a satisfying weeknight dinner.
• Customizable to suit your spice level, making it as mild or fiery as you like!

Ingredients You'll Need

For the Chicken Marinade

• 1 lb Boneless Skinless Chicken Thighs - Ideal for juiciness and flavor.
• ¼ cup Soy Sauce - Opt for low-sodium varieties for a healthier option.
• 2 tablespoons Brown Sugar - Helps balance the savory and sweet flavors.
• 2 tablespoons Honey - Offers a natural sweetness that complements the marinade.
• 2 tablespoons Gochujang - Adjust for spice level; it adds a nice kick!
• 2 tablespoons Rice Vinegar - Can substitute with apple cider vinegar if needed.
• 1 tablespoon Sesame Oil - Infuses a rich aroma that enhances the dish.
• 4 cloves Garlic - Finely minced for that aromatic punch.
• 1 inch Fresh Ginger - Grated fresh for a zesty touch.

For the Cabbage Slaw

• 2 cups Shredded Green and Red Cabbage - Adds essential crunch and color.
• 1 cup Julienned Carrot - Provides natural sweetness and texture.
• ½ cup Mayonnaise - Or Greek yogurt as a lighter option for creaminess.
• 1 tablespoon Sugar - Balances the tartness of the mayo and cabbage.

For Assembly

• 4 pieces Brioche or Potato Sandwich Buns - Toasting enhances the flavor and texture.
• 2 tablespoons Butter - For toasting the buns to a golden perfection.

Step-by-Step Instructions

Preheat the Grill or Skillet

1. Start by preheating your grill or skillet over medium heat. This should take about 5 minutes. You want it nice and hot for that perfect sear on the chicken!

Prepare the Marinade and Marinate Chicken

1. In a mixing bowl, combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir until well-mixed.
2. Add the boneless skinless chicken thighs to the marinade, making sure they're well-coated. Cover the bowl and let it marinate for at least 30 minutes. If you're short on time, even 15 minutes will work-just don't skip this step; the flavors are everything!

Cook the Chicken

1. Once the grill or skillet is preheated, place the marinated chicken thighs on it. Cook for about 15 minutes, flipping halfway through, until the chicken is fully cooked and has a lovely char. You'll know it's done when the internal temperature reaches 165°F (75°C).

Make the Cabbage Slaw

1. While the chicken is cooking, grab another mixing bowl and toss together the shredded cabbage, julienned carrot, mayonnaise, and sugar. Mix until everything is well combined. This slaw adds a refreshing crunch that perfectly balances the savory chicken!

Toast the Buns

1. In a small skillet, melt the butter over medium heat. Once melted, place the brioche or potato sandwich buns cut-side down in the skillet.
2. Toast the buns for about 2-3 minutes until they're golden brown. Keep an eye on them so they don't burn-nobody likes a charred bun!

Assemble the Sandwich

1. Now it's time to bring it all together! Take a toasted bun, place a generous piece of grilled chicken on the bottom half, and top it with a heap of that delicious cabbage slaw.
2. Finish it off with the top half of the bun, and voilà! You've got yourself a Korean BBQ Chicken Sandwich that's ready to impress.

Variations

• Try using grilled tofu or tempeh for a delicious vegetarian twist.
• Substitute the cabbage slaw with a spicy kimchi for an extra kick.
• Make it gluten-free by using tamari instead of soy sauce and gluten-free buns.
• Add seasonal veggies like sliced radishes or cucumbers to the slaw for freshness.
• Experiment with different sauces like sriracha mayo or a sweet chili sauce for extra flavor.

Serving and Storage Tips

Serving

Serve your Korean BBQ Chicken Sandwich warm, with extra slaw on the side for a delightful crunch. Pair it with sweet potato fries or a light salad for a refreshing meal. Don't forget to drizzle a bit of extra gochujang sauce on top if you love a spicy kick!

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. The marinated chicken can be frozen for up to 3 months, just thaw it in the fridge overnight before cooking. Reheat the chicken gently to keep it juicy!

Helpful Notes

• You can adjust the spice level of the marinade by adding more or less gochujang.
• For a lighter option, substitute mayonnaise with Greek yogurt.
• If you're allergic to sesame, omit the sesame oil and use a neutral oil instead.
• Add sliced jalapeños to the slaw for an extra kick!
• For a richer flavor, let the chicken marinate longer-up to 2 hours is ideal.

Frequently Asked Questions

Can I freeze the Korean BBQ Chicken Sandwich?

Yes, you can freeze the marinated chicken before cooking for up to 3 months. Once cooked, the sandwich components can be stored separately in the fridge for up to 3 days, but it's not recommended to freeze the assembled sandwich as the texture may change.

What can I use instead of gochujang?

If you don't have gochujang, you can substitute it with a mix of miso paste and a touch of hot sauce for a similar flavor, or use sriracha for a spicy kick without the fermented notes.

How can I make this sandwich gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your buns are gluten-free. Many stores offer gluten-free sandwich buns that work just as well.

Can I use chicken breast instead of thighs?

Absolutely! You can use boneless skinless chicken breasts if you prefer, but keep in mind that they may cook faster and can be slightly drier than thighs, so watch the cooking time closely.

How long can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently to maintain the chicken's juiciness!

Final Thoughts

I hope you're as excited to try this Korean BBQ Chicken Sandwich as I am! It's such a fun and flavorful way to bring a little taste of Korea to your kitchen. The combination of juicy chicken, crunchy slaw, and toasted buns is simply irresistible. So gather your ingredients, put on some music, and enjoy the process of creating this delightful meal. I promise, it's going to be a hit at your table. Can't wait for you to take a bite and love it as much as I do!