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–+ servings
Korean BBQ Chicken Sandwich

Savor the Joy of Korean BBQ Chicken Sandwich Bliss

This Korean BBQ Chicken Sandwich provides bold flavors and savory delight in a handheld feast, perfect for quick weeknight dinners.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Boneless chicken breasts can be used as a substitute.
  • 1/4 cup Soy Sauce Low-sodium soy sauce is a healthier option.
  • 1/4 cup Brown Sugar White sugar can work in a pinch.
  • 2 tablespoons Honey Maple syrup is a great vegan alternative.
  • 2 tablespoons Gochujang Korean chili flakes can substitute for a milder taste.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a suitable replacement.
  • 1 tablespoon Sesame Oil Opt for a neutral oil if preferred.
  • 2 cloves Garlic Garlic powder can be used if fresh isn’t available.
  • 1 tablespoon Fresh Ginger Ground ginger can be a good substitute.
For the Cabbage Slaw
  • 2 cups Shredded Green & Red Cabbage Bok choy can be a fresh alternative.
  • 1 medium Carrot Red bell peppers are a nice substitution.
  • 1/2 cup Mayonnaise Vegan mayo or yogurt can replace it.
  • 1 tablespoon Sugar Optional based on your taste preference.
  • 2 tablespoons Green Onions Chives can be used instead if desired.
  • 1 tablespoon Toasted Sesame Seeds Optional.
For the Sandwich Assembly
  • 4 pieces Bread Buns Brioche or potato buns are recommended.
  • 2 tablespoons Butter Use olive oil as a dairy-free choice.

Equipment

  • Skillet or Grill Pan
  • Bowls

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and sesame seeds until well combined. Add chicken thighs, ensuring they are thoroughly coated in the marinade. Cover and let marinate for at least 20 minutes, or up to 2 hours.
Prepare the Cabbage Slaw
  1. In a separate bowl, combine shredded cabbage with julienned carrot. Whisk together mayonnaise, rice vinegar, sugar, salt, and pepper for the dressing. Pour over cabbage mixture, tossing well. Chill in the refrigerator for at least 15 minutes.
Cook the Chicken
  1. Heat a skillet or grill pan over medium-high heat. Add marinated chicken thighs, cooking for 6-7 minutes until charred. Flip and cook for another 4-5 minutes until cooked through. Let rest for 5 minutes before slicing.
Toast the Buns
  1. Spread butter on the cut sides of the buns and toast butter-side down in a skillet over medium heat for 2-3 minutes until golden brown.
Assemble the Sandwich
  1. Place a sliced chicken thigh on the bottom bun, drizzle with BBQ sauce, top with cabbage slaw, and cap with the top bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 34gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 250IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This Korean BBQ Chicken Sandwich is not just a meal; it’s an experience waiting to be savored! Consider swapping chicken for tofu or tempeh for a vegan option.

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