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Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Recipe

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★★★★

3.8 from 84 reviews

This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw combines tender marinated chicken thighs cooked to perfection on the stovetop with a refreshing, tangy cabbage slaw. Layered within buttery toasted brioche buns, this sandwich offers bold Korean flavors with a satisfying crunch, perfect for a delicious and easy meal any day of the week.

Ingredients

Scale

For the Chicken Marinade and Cooking

  • 1 pound Chicken Thighs (Substitute with chicken breasts for a leaner option)
  • 1/4 cup Soy Sauce (Opt for low-sodium for a healthier option)
  • 2 tablespoons Brown Sugar (Can replace with coconut sugar)
  • 1 tablespoon Honey (Substitute with agave nectar for a vegan option)
  • 1 tablespoon Gochujang (Reduce for a milder taste)
  • 1 tablespoon Rice Vinegar (Apple cider vinegar works as an alternative)
  • 1 tablespoon Sesame Oil (Caution for sesame allergies)
  • 2 cloves Garlic (Minced fresh for best flavor)
  • 1 teaspoon Ginger (Grated fresh for best flavor)
  • 2 tablespoons Sesame Seeds (Optional garnish)

For the Slaw

  • 2 cups Green & Red Cabbage (Substitute red cabbage with more green if needed)
  • 1 medium Carrot (Julienne or grate as preferred)
  • 1/2 cup Mayonnaise (Vegan mayo can substitute for a plant-based option)
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Salt (Adjust to taste)
  • 1/2 teaspoon Black Pepper (Adjust to taste)

For Assembly

  • 4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed)
  • 2 tablespoons Butter (Can be omitted for dairy-free)

Instructions

  1. Marinate the Chicken: In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken thighs and coat them evenly with the marinade. Cover and refrigerate for at least 20 minutes, preferably up to 2 hours to let the flavors fully develop.
  2. Prepare the Slaw: Combine shredded green and red cabbage with julienned carrot in a large bowl. In a separate small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth. Toss the dressing with the cabbage mixture until well coated. Chill the slaw in the refrigerator while you cook the chicken to enhance the flavors and maintain crunchiness.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Remove chicken thighs from the marinade allowing excess to drip off. Place the chicken in the hot skillet and cook for 6-7 minutes on each side until nicely browned and the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for 5 minutes to retain juices before slicing thinly.
  4. Toast the Buns: Spread butter on the cut sides of each bun. Using the same skillet (wipe if needed), toast the buns cut side down over medium heat for 2-3 minutes until golden brown and slightly crispy.
  5. Assemble the Sandwich: On the bottom half of each toasted bun, layer the sliced chicken thighs. Drizzle a little extra Korean BBQ sauce if desired. Top with a generous portion of the crunchy slaw and sprinkle sesame seeds over the chicken if using. Crown with the top half of the bun and serve immediately while warm and fresh.

Notes

  • For a leaner option, substitute chicken thighs with chicken breasts, though thighs offer more flavor and juiciness.
  • Adjust gochujang amount to control the spice level; less for mild, more for heat enthusiasts.
  • Use low-sodium soy sauce and reduced-sugar versions to make this recipe healthier.
  • Gluten-free buns and vegan mayonnaise can be used to accommodate dietary restrictions.
  • Letting the chicken rest after cooking ensures tender and juicy meat.

Keywords: Korean BBQ chicken, chicken sandwich, Korean chicken recipe, crunchy slaw, brioche bun sandwich, savory chicken sandwich, easy dinner, stovetop cooking

Find it online: https://epicrecipebox.com/savory-korean-bbq-chicken-sandwich-with-crunchy-slaw-recipe/