Easy Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
I still remember the first time I stumbled upon a Korean BBQ chicken sandwich. It was a chilly autumn evening, and I was huddled at a food truck festival, with my fingers wrapped around a hot cup of tea. As the smell of grilled chicken and spicy sauces wafted through the air, my stomach growled louder than the live band playing nearby. I was spellbound. The tender chicken nestled between soft, pillowy buns, slathered with a zingy slaw — it felt like a warm hug on a cold day.
Fast forward a few years, and here I am, attempting to recreate that unforgettable bite in my own kitchen. Spoiler: I had a few kitchen disasters along the way. At one point, I accidentally grabbed the cayenne pepper instead of the gochujang— now that was a spicy surprise! Despite my blunders and kitchen chaos, I’ve finally developed a cozy, comforting recipe for a Savory Korean BBQ Chicken Sandwich with Crunchy Slaw that warms my heart just as much as the original did.
This recipe has become a staple in our household, especially on busy weeknights when I need easy weeknight dinners that everyone will enjoy. It’s budget-friendly and packed with flavor, making it a perfect candidate for quick family meals. Plus, I love that I can prep a good amount of it in advance and have a comforting meal ready to go. It’s these moments of cooking that truly make home feel like a haven, don’t you think?
Why You’ll Love This Recipe
- Flavor Packed: The savory, sweet, and spicy elements create a mouthwatering explosion.
- Quick and Easy: Perfect for those hectic nights when you need to whip something up quickly.
- Picky-Eater Approved: Even the fussiest eaters can’t resist the flavors of this sandwich.
- Leftover Heaven: The marinated chicken tastes even better the next day, making it ideal for meal prep.
- Versatile: You can customize the slaw and buns based on your family’s tastes.
- Healthy Comfort Food: Combining high protein and nutritious ingredients keeps it satisfying without the guilt.
What Makes This Recipe Special?
This recipe holds a special place in my heart not only for its flavors but also for the memories it evokes. What I love most is how easy it is to adjust based on what’s in my refrigerator. Do I have additional veggies to toss in the slaw? Check! Do I want to spice it up a bit more with extra gochujang? Absolutely! Being able to improvise makes it feel personal every time I make it.
Now, let’s talk about the ingredients. Each element comes together to tell a flavorful story, balancing sweet, salty, and spicy notes:
Ingredients
- 1 pound Chicken Thighs: The juiciness of chicken thighs makes this dish so tender. You can go for chicken breasts if you prefer a leaner option — they work, but they can dry out if you’re not careful!
- 1/4 cup Soy Sauce: Low-sodium soy sauce will keep things healthier.
- 2 tablespoons Brown Sugar: This is my secret weapon for the perfect caramelization. You can also swap it with coconut sugar for a little twist.
- 1 tablespoon Honey: Adds natural sweetness. Don’t worry, if you’re vegan, agave nectar works just as charmingly!
- 1 tablespoon Gochujang: A little heat with a touch of umami. If spiciness isn’t for you, adjust the amount to taste!
- 1 tablespoon Rice Vinegar: Brightens up the marinade. Apple cider vinegar is an OK substitute, but I highly recommend sticking to rice vinegar for authenticity.
- 1 tablespoon Sesame Oil: Adds that nutty flavor! Be cautious with this if you or anyone you’re serving has a sesame allergy.
- 2 cloves Garlic: Minced fresh garlic lends its aromatic touch, filling your kitchen with a delicious scent as it cooks.
- 1 teaspoon Ginger: Grated fresh ginger brings warmth and zest.
- 2 tablespoons Sesame Seeds: Totally optional but highly recommended! They add a lovely crunch.
- 2 cups Green & Red Cabbage: Gives the slaw its signature crunch. If you can’t find red cabbage, don’t sweat it, just use more green cabbage.
- 1 medium Carrot: Grate or julienne as you prefer for vibrant color and crunch.
- 1/2 cup Mayonnaise: To bind the slaw together. For a vegan twist, just sneak in some vegan mayo.
- 1 teaspoon Salt & 1/2 teaspoon Black Pepper: Basic seasoning, but adjust these as you taste.
- 4 buns: Well, now we get to the fun part—choose your favorite brioche or potato buns. Gluten-free? No problem at all!
- 2 tablespoons Butter: For toasting those buns. But if you’re keeping it dairy-free, feel free to skip it!
How to Make It Step-by-Step
Alright, my fellow kitchen adventurers, let’s jump right into the cooking! Here’s how I put it all together.
-
Marinate the Chicken: First, pop your chicken thighs in a medium-sized bowl. In another bowl or a measuring cup, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, salt, and pepper. Once combined, pour this glorious mixture over the chicken and give it a good toss to coat. Ideally, you want to let it marinate in the fridge for at least 30 minutes — but if time is short, 15 minutes will do in a pinch! Just enough time to clean up the kitchen. Honestly, I always find myself cleaning as I cook. Like, hello, where did that carrot peel end up?
-
Cook the Chicken: When ready, heat up a skillet over medium-high heat and add a touch of oil, because no one likes a sticky situation. Place those marinated chicken thighs in the skillet and hear that satisfying sizzle! Let them cook for about 5-7 minutes on each side until they’re nice and charred, and the cooked internal temperature hits 165°F (use a meat thermometer to avoid any guesswork!). Your kitchen will smell like a Korean BBQ joint, and you’ll find it hard not to sneak a taste.
-
Prepare the Slaw: While the chicken is cooking, let’s throw together the slaw. In a large bowl, combine your shredded cabbage and carrots. In a smaller bowl, mix together the mayonnaise, sesame oil, rice vinegar, salt, and pepper. Pour this dressing over the cabbage and toss until everything is coated. The crunchy texture is gloriously satisfying. If you want to level up, add some chopped green onions or cilantro for a fresh kick!
-
Toast the Buns: Oh, the buns! They deserve their moment too. In the same skillet you used for the chicken (with a dash of butter for that added richness), place the buns cut-side down and toast them until golden. I often burn one side—oops! Just be vigilant because those buns can go from golden perfection to charcoal—seriously, they’ve got a mind of their own.
-
Assemble Your Sandwich: Finally, slice up the chicken, add it generously onto the toasted buns, pile on that crunchy slaw, and garnish with a sprinkle of sesame seeds. Honestly, at this point, I can hardly keep from devouring it immediately!
Tips for Best Results
- Marination is Key: The longer you can marinate the chicken, the more flavor it absorbs. Overnight is ideal — but I get it, sometimes life happens!
- Adjust the Heat: If you can’t handle the heat, go easy on the gochujang and add more as you go. Taste and tweak!
- Use Fresh Ingredients: Fresh garlic and ginger make all the difference. The flavors are just so much brighter! (Trust me on this one.)
- Toast Those Buns! A little butter goes a long way. If you don’t want to use butter for any reason, you can also toast them dry—just watch them closely. Slathering that melted goodness makes a world of difference.
Ingredient Substitutions & Variations
- Chicken Alternatives: If you’re feeling adventurous, try swapping chicken for tofu, tempeh, or even jackfruit for a vegetarian version.
- Add Some Spice: Toss in a little Sriracha into your slaw for a unique flavor twist.
- Seasonal Switches: Depending on the season, throw in some chopped apples in fall or mango slices in summer to your slaw for a fruity twist.
- Bun Choices: Try naan or flatbreads if you’re in the mood for something different. Or, skip the bread entirely and serve the chicken over rice for a delightful bowl!
Serving Suggestions
This sandwich is more than just food; it’s an experience. Pair it with a refreshing cucumber salad or some sweet potato fries for a delightful crunch that perfectly complements the softness of the sandwich. And maybe, just maybe, grab a chilled drink, like a ginger ale or an ice-cold beer, to wash it all down. Honestly, there’s something magical about sitting back with a delicious meal and a rom-com on the TV.
How to Store and Reheat Leftovers
Let’s be honest — I usually have plenty of leftovers, and that’s ok! They store great in an airtight container in the fridge for up to 3 days. To reheat, simply pop the chicken in the microwave or a skillet over medium heat until warmed through. Toast your buns fresh each time, if possible, to retain that gorgeous texture! Just be sure to skip the mirage of “20-second heat and go.” Gently reheating is key to avoiding dried-out chicken.
Make-Ahead and Freezer Tips
Want to make life even easier? Marinate the chicken a day or two early. You can also prepare the slaw and store it separately in the fridge. When it comes to freezing, I would say the cooked chicken freezes beautifully — just be sure to separate the slaw so it doesn’t get soggy in the freezer.
Common Mistakes to Avoid
- Overcooking the Chicken: Always keep an eye on your chicken! Use a thermometer. It’s a game changer.
- Skipping the Slaw: The slaw adds important crunch and freshness. Don’t skip it!
- Ignoring the Resting Time: After cooking, resist the urge to cut right away! Letting it rest for a minute keeps it juicy.
Frequently Asked Questions (FAQ)
1. Can I use chicken breasts instead of thighs?
Absolutely! Just be sure not to overcook them, as they are leaner and can dry out faster.
2. Can the marinade be used for other proteins?
100%! It works wonderfully with pork or even firm tofu.
3. How can I make it spicier?
Add more gochujang or toss in some Sriracha to the slaw. You’ll definitely find your kick!
Cooking Tools You’ll Need
- Skillet (non-stick is ideal!)
- Mixing bowls (gotta have both small and large)
- Measuring cups and spoons
- Whisk (essential for that marinade!)
- Meat thermometer (for the chicken, of course)
Final Thoughts
Cooking this Savory Korean BBQ Chicken Sandwich is a nourishing journey — not just for your stomach but for your soul. It reminds me of cozy nights spent with family, laughter around the table, and the joy of sharing my creations. I love hearing how different families bring their own twist to it, so when you try this out, please come back and tell me how it went. Did you forget the slaw? Or maybe you threw in too much gochujang? It’s okay; we’ve all had our moments in the kitchen, and it makes for the best stories!
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Happy cooking!
Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
Ingredients
For the chicken marinade
- 1 pound Chicken Thighs Juicy and tender, can use breasts but may dry out.
- 1/4 cup Soy Sauce Low-sodium recommended.
- 2 tablespoons Brown Sugar Can swap with coconut sugar.
- 1 tablespoon Honey Agave nectar for vegan option.
- 1 tablespoon Gochujang Adjust amount for desired heat.
- 1 tablespoon Rice Vinegar Apple cider vinegar is an ok substitute.
- 1 tablespoon Sesame Oil Use caution if there’s a sesame allergy.
- 2 cloves Garlic Minced for flavor.
- 1 teaspoon Ginger Grated for warmth and zest.
- 1 teaspoon Salt Season to taste.
- 1/2 teaspoon Black Pepper Season to taste.
For the slaw
- 2 cups Green & Red Cabbage Use more green if red is unavailable.
- 1 medium Carrot Grated or julienned.
- 1/2 cup Mayonnaise Use vegan mayo for a plant-based option.
- 2 tablespoons Sesame Oil
- 1 tablespoon Rice Vinegar
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Black Pepper Adjust to taste.
- 2 tablespoons Sesame Seeds Optional, for added crunch.
For assembly
- 4 buns Brioche or Potato Buns Substitute with gluten-free if needed.
- 2 tablespoons Butter For toasting buns; can skip for dairy-free.
Instructions
Marination
- In a medium bowl, mix soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, salt, and pepper.
- Add chicken thighs to the bowl and toss to coat. Marinate in the fridge for at least 15-30 minutes.
Cooking Chicken
- Heat a skillet over medium-high heat and add oil.
- Cook marinated chicken thighs for 5-7 minutes on each side until charred and cooked through.
Preparing Slaw
- In a large bowl, combine shredded cabbage and grated carrots.
- In a smaller bowl, mix mayonnaise, sesame oil, rice vinegar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss to combine.
Toasting Buns
- Melt butter in the same skillet used for chicken and toast the buns cut-side down until golden.
Assembling Sandwiches
- Slice the cooked chicken and layer it onto the toasted buns.
- Top with crunchy slaw and sprinkle with sesame seeds.
