Description
This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw combines tender, marinated grilled chicken thighs infused with a flavorful gochujang-based marinade, topped with a refreshing and crunchy cabbage-carrot slaw dressed in a zesty lime-sriracha mayo. Served on toasted brioche buns and garnished with fresh cilantro and sesame seeds, this sandwich offers a perfect balance of spicy, sweet, and tangy flavors for a deliciously satisfying meal.
Ingredients
Scale
For the Chicken Marinade
- 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
For the Crispy Slaw
- 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)
For Assembling
- 4 burger buns (preferably brioche)
- Fresh cilantro, for garnish
- Sesame seeds, for garnish
- Oil for cooking (canola or vegetable)
Instructions
- Prepare the Marinade: In a medium bowl, thoroughly combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create a rich and flavorful marinade.
- Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or bowl. Pour the marinade over them ensuring each piece is fully coated. Seal or cover and refrigerate for at least 1 hour, preferably overnight to deepen the flavors.
- Make the Crispy Slaw: While the chicken marinates, mix the shredded cabbage and julienned carrots in a large bowl. In a separate small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Toss the dressing with the cabbage and carrots until well coated and set aside to let the flavors meld.
- Preheat the Grill Pan: Heat a grill pan or skillet over medium-high heat and lightly oil the surface to prevent sticking.
- Cook the Chicken: Remove chicken from the marinade allowing excess to drip off. Grill each side for about 6-7 minutes until the chicken is cooked through and has a pleasant char, reaching an internal temperature of 165°F (75°C).
- Rest and Slice Chicken: Remove the grilled chicken from heat and let it rest for a few minutes to retain juices before slicing it into strips.
- Toast the Buns: Toast the burger buns on the grill or in a toaster until golden brown and slightly crisp.
- Assemble the Sandwich: On each bottom bun half, place a generous portion of sliced chicken, top with the crispy slaw, then sprinkle with fresh cilantro and sesame seeds for added flavor and texture.
- Serve: Cover with the top bun and serve immediately with your favorite sides for a satisfying meal experience.
Notes
- For extra heat, increase the amount of sriracha or add sliced fresh chilies to the slaw.
- Marinating overnight intensifies the flavors and tenderizes the chicken better.
- If a grill pan is unavailable, you can cook the chicken on a stovetop skillet or outdoor grill.
- Brioche buns add a sweet, buttery flavor but any sturdy burger bun will work.
- Leftover chicken can be stored in the refrigerator for up to 3 days and used in wraps or salads.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean Fusion
Keywords: Korean BBQ chicken sandwich, spicy chicken sandwich, gochujang chicken, crispy slaw sandwich, grilled chicken sandwich, Korean fusion recipes
