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Recipe d0d449256a

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw

A comforting, flavor-packed sandwich featuring marinated chicken, a crunchy slaw, and deliciously toasted buns, perfect for quick weeknight dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dinner, Lunch
Cuisine Asian, Korean
Servings 4 servings
Calories 520 kcal

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.

Notes

For best flavor, marinate chicken overnight. Use fresh ingredients for maximum impact. Toast buns with or without butter.

Nutrition

Serving: 1gCalories: 520kcalCarbohydrates: 45gProtein: 30gFat: 24gSaturated Fat: 6gSodium: 950mgFiber: 2gSugar: 9g
Keyword Comfort Food, Easy Recipe, Family Meal, Korean BBQ Chicken Sandwich, Quick Dinner
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