Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe
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.
- 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
