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Korean BBQ Chicken Sandwich with Cabbage Slaw

Korean BBQ Chicken Sandwich with Cabbage Slaw
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Indulge in the delicious fusion of flavors with this Korean BBQ Chicken Sandwich paired with a vibrant cabbage slaw. Juicy, marinated chicken thighs are grilled to perfection, enveloped in a rich, sweet-and-spicy glaze that tantalizes the taste buds. Nestled between soft buns, the sandwich is enhanced by the crisp freshness of colorful cabbage slaw, providing an exquisite crunch. Perfect for summer barbecues or cozy weeknight dinners, this dish promises to impress family and friends alike. Each bite embodies a delightful combination of textures and tastes that will leave you craving more.

Ingredients

Scale
  • 2 lbs boneless skinless chicken thighs
  • ½ cup low-sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp honey
  • 2 tbsp gochujang (Korean chili paste)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 2 tbsp mayonnaise
  • 4 brioche or potato sandwich buns

Instructions

  1. In a large bowl, mix soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade. Add chicken thighs and coat well. Marinate for at least 30 minutes in the refrigerator.
  2. For the slaw, combine green cabbage, red cabbage, julienned carrot, mayonnaise, rice vinegar, sugar, salt, and pepper in a separate bowl. Toss well and refrigerate until ready to use.
  3. Heat a skillet over medium-high heat. Cook marinated chicken for about 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Let rest before slicing.
  4. Toast sandwich buns in butter until golden brown.
  5. Assemble sandwiches by placing sliced chicken on the bottom bun and topping with cabbage slaw. Place the top bun on and serve immediately.

Nutrition

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