There’s something irresistible about the combination of sweet, spicy, and savory flavors that bursts from a Korean BBQ Chicken Sandwich with Cabbage Slaw. Picture this: a warm, toasted bun cradling juicy, marinated chicken, layered with a crisp slaw that adds both color and crunch. I discovered this delightful recipe on a particularly busy weeknight when takeout just wouldn’t cut it. I craved something homemade that would satisfy not just my hunger but also my taste buds.
This sandwich strikes the perfect balance between effortless preparation and bold, mouthwatering flavors. As I marinated the chicken in a fragrant mix of soy sauce and gochujang, the aroma filled my kitchen, instantly lifting my spirit. The vibrant slaw—composed of fresh green and red cabbage, a hint of sweetness from carrots, and a creamy dressing—adds a refreshing crunch that perfectly complements the smoky chicken.
Whether you’re looking to impress guests at a casual gathering or simply want to enjoy a comforting meal at home, this Korean BBQ Chicken Sandwich is sure to become a new favorite. Dive in with me, and let’s bring the flavors of Korea to your table!
Why is this Korean BBQ Chicken Sandwich special?
Irresistible flavors: The sweet, spicy marinade transforms chicken into a flavor-packed delight.
Crunchy slaw: Fresh cabbage, carrots, and creamy dressing provide a satisfying texture contrast.
Easy prep: With a quick marination and simple cooking steps, it’s perfect for busy weeknights.
Versatile appeal: Great for a family meal or impressing guests at a barbecue.
Quick cooking time: Ready in under an hour, so you can enjoy a homemade feast without the wait.
Crowd-pleaser: This sandwich is bound to be a hit at any gathering! For more delicious ideas, check out my other easy weeknight dinners.
Korean BBQ Chicken Sandwich Ingredients
• Get ready to whip up something delicious!
For the Chicken Marinade
- Boneless skinless chicken thighs – Perfect for absorbing all the mouthwatering flavors of the marinade.
- Soy sauce – Adds the essential umami depth to the chicken.
- Brown sugar – Balances the savory notes with a hint of sweetness.
- Honey – Enhances the glaze while keeping the chicken moist.
- Gochujang – Gives that signature Korean spice to the dish; don’t skip this one!
- Rice vinegar – Brightens up the flavors and adds a bit of tang.
- Sesame oil – Infuses the chicken with a rich, nutty aroma.
- Garlic cloves – Enhance the marinade with their aromatic power.
- Grated fresh ginger – Adds a zesty kick, lifting the entire dish.
- Toasted sesame seeds – Provides a lovely crunch and nutty flavor.
For the Slaw
- Green cabbage – Adds crunch and freshness to your sandwich.
- Red cabbage – Offers a pop of color and additional nutrients.
- Medium carrot – Brings sweetness and vibrant color to the slaw mix.
- Mayonnaise – Creates a creamy dressing that binds all the ingredients.
- Salt – Essential for bringing out the other flavors in the slaw.
- Black pepper – Adds a hint of warmth to balance the creaminess.
For Assembling
- Brioche or potato sandwich buns – Soft and slightly sweet, perfect for holding all the delicious layers.
- Butter – Ensures the buns are beautifully toasted and golden brown.
How to Make Korean BBQ Chicken Sandwich
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Whisk: In a medium bowl, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds. Add the chicken thighs and toss to coat thoroughly. Let the chicken marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor.
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Mix: In a large bowl, combine the shredded green cabbage, red cabbage, and julienned carrot. In a separate smaller bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and black pepper. Pour this creamy dressing over the cabbage mixture and toss well to coat. Chill in the fridge until you’re ready to serve.
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Cook: Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if necessary, then add the marinated chicken thighs. Cook for about 6-7 minutes on each side until they are charred and cooked through. Allow the chicken to rest for 5 minutes before slicing.
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Toast: Split the brioche or potato sandwich buns and butter each half lightly. Toast them on the skillet or under a broiler until they’re golden and crisp, creating a delightful texture contrast for your sandwich.
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Assemble: To bring it all together, start with the bottom bun, lay down a piece of the grilled chicken, drizzle with BBQ sauce or gochujang for an extra kick, and top with a generous spoonful of the chilled cabbage slaw. Place the top bun on and serve immediately while hot!
Optional: Garnish with extra sesame seeds or sliced green onions for an added crunch.
Exact quantities are listed in the recipe card below.
Expert Tips for Korean BBQ Chicken Sandwich
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Marination Matters: Let the chicken marinate for the full 2 hours if possible. This ensures maximum flavor penetration for your Korean BBQ Chicken Sandwich with Cabbage Slaw.
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Don’t Overcrowd the Pan: Cook the chicken in batches if necessary. Overcrowding the pan traps steam, preventing that beautiful charred effect.
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Toss with Care: When mixing the slaw, toss gently to avoid bruising the delicate greens. This keeps your slaw crisp and vibrant for the sandwich!
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Add Layers: For an extra flavor boost, consider adding slices of avocado or pickled vegetables on top of your sandwich for a unique twist.
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Check Doneness: Use a meat thermometer to ensure chicken is fully cooked. It should reach an internal temperature of 165°F for safety and juiciness.
Korean BBQ Chicken Sandwich Variations
Feel free to make this recipe your own with these delicious twists and substitutes!
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Spicy Kick: Add sliced jalapeños or a sprinkle of red pepper flakes to the slaw for an extra heat element that complements the BBQ sauce beautifully.
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Mango Salsa: Top your sandwich with a refreshing mango salsa for a sweet and tangy contrast to the savory chicken. Simply combine diced mango, red onion, cilantro, and lime juice for a vibrant addition!
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Lettuce Wraps: Swap out the buns for large lettuce leaves to create a low-carb version of this sandwich. Crisp lettuce adds a refreshing crunch, making each bite feel lighter.
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Grilled Pineapple: A slice of grilled pineapple on top of the chicken adds a sweet, tropical flair to your sandwich, creating a delightful balance of flavors.
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Zesty Coleslaw: Replace the mayonnaise in the slaw with a zesty vinaigrette made from apple cider vinegar and olive oil. This will bring a tangy twist that excites the taste buds!
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Herb Infusion: Incorporate fresh herbs like cilantro, mint, or basil into the slaw for a fragrant lift. These herbs can elevate the flavor profile while keeping the dish refreshing.
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Vegan Option: Replace chicken with marinated tofu or tempeh. Ensure to let it soak up the fabulous marinade before grilling to infuse those delicious Korean BBQ flavors.
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Nutty Finish: Top with crushed peanuts or almonds for a delightful crunch. This adds not just texture but also a lovely nutty flavor that pairs well with the overall dish.
Storage Tips for Korean BBQ Chicken Sandwich
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Room Temperature: Enjoy your Korean BBQ Chicken Sandwich fresh for the best taste, but if left out, consume within 2 hours to ensure food safety.
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Fridge: Store leftovers in an airtight container for up to 3 days. Keep the slaw separate to maintain its crunch and freshness until ready to eat.
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Freezer: You can freeze the marinated chicken thighs for up to 3 months. Thaw in the fridge overnight before cooking to retain flavor and texture.
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Reheating: Reheat the chicken in a skillet over medium heat until warmed through, about 4-5 minutes. For the buns, toast lightly in a pan or toaster to bring back their initial crispness.
Make Ahead Options
Preparing a Korean BBQ Chicken Sandwich with Cabbage Slaw in advance is a fantastic way to save time during busy weeknights! You can marinate the chicken thighs up to 24 hours ahead of time, allowing the flavors to deepen. Simply store the marinated chicken in an airtight container in the refrigerator. The slaw components can be mixed up to 3 days in advance; just keep the dressing separate until you’re ready to serve to prevent sogginess. When it’s time to eat, cook the marinated chicken as directed and assemble your sandwiches. With these steps, you’ll enjoy a homemade meal that tastes just as delicious as when freshly prepared, all with minimal effort!
What to Serve with Korean BBQ Chicken Sandwich?
There’s nothing quite like a feast that enhances the joy of a homemade sandwich, evoking comfort and delight with every bite.
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Sweet Potato Fries: Their natural sweetness contrasts beautifully with the spicy chicken, creating a memorable flavor duo. A side of dipping sauce can elevate this pairing even further!
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Kimchi: This tangy, fermented cabbage dish adds an extra punch of flavor that complements the BBQ chicken’s richness. Plus, its probiotics make it a healthy addition!
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Cucumber Salad: Light and refreshing, a cucumber salad with a vinegar dressing balances the meal, cleansing the palate between bites of the savory sandwich.
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Spicy Pickles: Adding a crisp, zesty crunch, these provide a delightful tang that enhances the overall flavor profile of your dish. They’re a perfect little treat alongside your sandwich!
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Asian Slaw: Amp up the crunch factor with an additional slaw of shredded vegetables tossed in a sesame dressing to maintain a cohesive theme with the sandwich’s slaw.
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Chilled Soba Noodles: These offer a refreshing side option that blends well with the bold flavors of your BBQ chicken. Toss with a light dressing for something truly delicious!
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Iced Green Tea: A subtly sweet beverage that helps to refresh your palate while accentuating the savory notes of the sandwich. It’s a perfect match for balancing spicy and sweet flavors.
Korean BBQ Chicken Sandwich Recipe FAQs
What kind of chicken should I use for the Korean BBQ Chicken Sandwich?
Absolutely! I recommend using boneless skinless chicken thighs for this recipe. They are juicy and tender, which allows them to absorb the marinade beautifully, giving you that mouthwatering flavor in every bite.
How should I store leftover sandwiches?
You’ll want to store any leftovers in an airtight container in the fridge. It’s best to keep the slaw separate to maintain its crunch. Enjoy them within 3 days for the freshest taste. Just remember, if the sandwich sits out at room temperature, it should be eaten within 2 hours to ensure food safety!
Can I freeze the marinated chicken for later use?
Definitely! You can freeze the marinated chicken thighs for up to 3 months. Just place them in a freezer-safe bag, making sure to remove excess air. When you’re ready to cook, simply thaw the chicken in the fridge overnight. This way, it retains its wonderful flavor and texture.
What if I don’t have gochujang?
Very! If you can’t find gochujang, you can substitute it with a mix of red pepper flakes and a bit of sugar to mimic the sweetness and heat. Another option is to use Sriracha sauce, though it may alter the flavor a bit. Just adjust to your taste!
How do I know the chicken is fully cooked?
To ensure your chicken is safely cooked through, use a meat thermometer—the internal temperature should reach 165°F. If you don’t have a thermometer, look for juices running clear and no pink in the center of the chicken. Happy cooking!
Can I make this recipe gluten-free?
Yes, you can! Substitute the soy sauce with a gluten-free version—many great options are available. Just make sure to check that all other ingredients, like gochujang and the buns, are also gluten-free as needed. Enjoy experimenting!
Savory Korean BBQ Chicken Sandwich with Crunchy Cabbage Slaw
Ingredients
Equipment
Method
- In a medium bowl, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds. Add the chicken thighs and toss to coat thoroughly.
- Let the chicken marinate for at least 20 minutes at room temperature or up to 2 hours in the refrigerator for maximum flavor.
- In a large bowl, combine the shredded green cabbage, red cabbage, and julienned carrot.
- In a separate smaller bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and black pepper. Pour this creamy dressing over the cabbage mixture and toss well to coat. Chill in the fridge until you’re ready to serve.
- Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if necessary, then add the marinated chicken thighs. Cook for about 6-7 minutes on each side until they are charred and cooked through.
- Allow the chicken to rest for 5 minutes before slicing.
- Split the brioche or potato sandwich buns and butter each half lightly. Toast them on the skillet or under a broiler until they're golden and crisp.
- Start with the bottom bun, lay down a piece of the grilled chicken, drizzle with BBQ sauce or gochujang for an extra kick, and top with a generous spoonful of the chilled cabbage slaw. Place the top bun on and serve immediately while hot!