Introduction

Experience a bold fusion of flavors with this Spicy Korean BBQ Chicken Sandwich topped with a refreshing crispy slaw. Perfect for a satisfying lunch or dinner, this sandwich combines tender marinated chicken with crunchy vegetables and a tangy, spicy dressing.

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe - Recipe Image

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 make the marinade.
Step 2: Place the chicken thighs into a resealable plastic bag or bowl and pour the marinade over them. Make sure the chicken is fully coated. Seal and refrigerate for at least 1 hour, preferably overnight for more flavor.
Step 3: While the chicken marinates, prepare the crispy slaw by mixing the shredded cabbage and julienned carrots in a large bowl.
Step 4: In a small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour the dressing over the cabbage and carrots, and toss until evenly coated. Set aside to allow the flavors to meld.
Step 5: Preheat a grill pan or skillet over medium-high heat and add a little oil to coat the surface.
Step 6: Remove the chicken from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes per side until cooked through and slightly charred, with an internal temperature of 165°F (75°C).
Step 7: Take the chicken off the heat and let it rest a few minutes, then slice into strips.
Step 8: Toast the burger buns on the grill or in a toaster until golden brown.
Step 9: To assemble, place a generous amount of sliced chicken on the bottom half of each bun, top with the crispy slaw, then garnish 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 chili flakes on the chicken.
Try using chicken breasts if preferred, but adjust cooking time to prevent drying out.
If fresh ginger is unavailable, ground ginger can be used as a substitute, about 1/2 teaspoon.
To keep buns from getting soggy, spread a thin layer of mayonnaise or butter before adding the slaw.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave. Assemble the sandwich just before serving to keep the slaw fresh and crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich gluten-free?

Yes, use gluten-free soy sauce and substitute the burger buns with gluten-free bread or lettuce wraps to keep it gluten-free.

What can I serve with this sandwich?

This sandwich pairs well with crispy sweet potato fries, a simple green salad, or pickled vegetables for an extra tangy bite.

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

This Spicy Korean BBQ Chicken Sandwich combines tender, marinated chicken thighs grilled to perfection with a zesty and creamy crispy slaw, all tucked into soft brioche buns. Bursting with bold flavors from gochujang and fresh ginger, this sandwich offers a perfect balance of heat, tang, and texture for an irresistible meal.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including minimum marinating time)
Yield: 4 sandwiches 1x
Category: Main Course
Method: Grilling
Cuisine: Korean Fusion

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)

To Assemble

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, whisk together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until combined into a smooth marinade.
Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or bowl and pour the marinade over them. Toss to coat thoroughly. Seal and refrigerate for at least 1 hour, ideally overnight, to develop deep flavor.
Make the Crispy Slaw: In a large mixing bowl, combine shredded cabbage and julienned carrots. In a separate small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour this dressing over the vegetables and toss gently until evenly coated. Set aside to let the flavors blend.
Preheat the Cooking Surface: Heat a grill pan or skillet over medium-high heat and lightly oil the surface to prevent sticking.
Grill the Chicken: Remove chicken from the marinade, letting excess drip off. Grill the chicken for 6-7 minutes per side until cooked through and slightly charred, with an internal temperature of 165°F (75°C).
Rest and Slice Chicken: Remove from heat and allow the chicken to rest for a few minutes before slicing it into strips to ensure juices redistribute.
Toast the Buns: Toast the burger buns on the grill pan or in a toaster until golden brown and slightly crisp.
Assemble the Sandwiches: Place sliced chicken on the bottom halves of the toasted buns. Top each with a generous portion of crispy slaw, then garnish with fresh cilantro and a sprinkle of sesame seeds.
Serve: Finish with the top bun and serve immediately alongside your favorite sides.

Notes

Marinating overnight intensifies the flavors but 1 hour is sufficient if short on time.
Adjust sriracha quantity in the slaw according to your preferred heat level or omit for a milder sandwich.
For a gluten-free version, substitute soy sauce with tamari and use gluten-free buns.
Ensure chicken is cooked through to an internal temperature of 165°F to ensure safety.
Brioche buns are recommended for their slight sweetness which complements the spicy marinade but you can use your preferred burger buns.

Keywords: Korean BBQ, chicken sandwich, spicy chicken, gochujang, crispy slaw, grilled chicken, brioche buns