Korean BBQ Chicken Sandwich
This Korean BBQ Chicken Sandwich features marinated chicken thighs, a crunchy cabbage slaw, and toasted buns for a delicious meal.
Equipment
- Grill or Skillet
- Mixing bowl
Ingredients
For the Chicken Marinade
- 1 lb Boneless Skinless Chicken Thighs Ideal for juiciness and flavor.
- ¼ cup Soy Sauce Opt for low-sodium varieties.
- 2 tablespoon Brown Sugar Helps balance flavors.
- 2 tablespoon Honey Offers natural sweetness.
- 2 tablespoon Gochujang Adjust for spice level.
- 2 tablespoon Rice Vinegar Can substitute with apple cider vinegar.
- 1 tablespoon Sesame Oil Infuses rich aroma.
- 4 cloves Garlic Finely minced.
- 1 inch Fresh Ginger Grated fresh.
For the Cabbage Slaw
- 2 cups Shredded Green and Red Cabbage Adds essential crunch.
- 1 cup Julienned Carrot Provides sweetness.
- ½ cup Mayonnaise Or Greek yogurt as a lighter option.
- 1 tablespoon Sugar Balances tartness.
For Assembly
- 4 pieces Brioche or Potato Sandwich Buns Toasting enhances flavor.
- 2 tablespoon Butter For toasting.
Instructions
- In a mixing bowl, combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add chicken thighs and marinate for at least 30 minutes.
- Grill or cook the marinated chicken thighs over medium heat until fully cooked, about 15 minutes. While the chicken cooks, mix cabbage, carrot, mayonnaise, and sugar in a separate bowl.
- Toast the sandwich buns with butter until golden brown. Assemble the sandwich by placing chicken on the bun and topping with cabbage slaw.
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.