Ingredients

1 lb boneless, skinless chicken thighs

3 tablespoons gochujang (Korean red chili paste)

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sesame oil

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 teaspoon black pepper

4 burger buns (preferably brioche)

1 cup green cabbage, finely shredded

1 cup carrots, julienned

1/4 cup mayonnaise

1 tablespoon lime juice

1 tablespoon sriracha (optional for extra heat)

Fresh cilantro, for garnish

Sesame seeds, for garnish

Oil for cooking (canola or vegetable)

Instructions

Step 1: In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create the marinade.

Step 2: Place the chicken thighs into a resealable plastic bag or bowl and pour the marinade over them. Ensure the chicken is fully coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 1 hour, ideally overnight for maximum flavor.

Step 3: While the chicken marinates, prepare the crispy slaw. In a large bowl, mix the shredded cabbage and julienned carrots.

Step 4: In a small bowl, whisk together mayonnaise, lime juice, and sriracha (if using). Pour the dressing over the cabbage and carrots, tossing until evenly coated. Set aside to let the flavors meld.

Step 5: Preheat a grill pan or skillet over medium-high heat. Add a little oil to coat the surface.

Step 6: Remove the chicken thighs from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes per side or until cooked through and slightly charred, reaching an internal temperature of 165°F (75°C).

Step 7: Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.

Step 8: Toast the burger buns on the grill or in a toaster until golden brown.

Step 9: To assemble the sandwiches, place a generous portion of the sliced chicken on the bottom half of each toasted bun, add a heap of the crispy slaw on top, and sprinkle with fresh cilantro and sesame seeds.

Step 10: Finish with the top half of the bun and serve immediately with your favorite sides.

Tips & Variations

For extra heat, add more sriracha to the slaw dressing or sprinkle some on the chicken before serving.

Substitute chicken thighs with chicken breasts if you prefer leaner meat, but watch cooking time to avoid dryness.

Use naan or ciabatta rolls as an alternative to burger buns for a different texture and flavor.

Make the slaw a few hours ahead to enhance the melding of flavors, but keep it refrigerated until serving.

FAQs

Can I use store-bought Korean BBQ sauce instead of making the marinade?

Yes, a quality store-bought Korean BBQ sauce can be a convenient substitute. Just adjust the amount of honey or soy sauce based on the sauce’s sweetness and saltiness to maintain balance.

Is it necessary to marinate the chicken overnight?

While marinating overnight enhances flavor, a minimum of 1 hour is sufficient to impart good taste. Longer marinating allows the spices and chili paste to deeply penetrate the meat.