Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Introduction

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw is a flavorful twist on a classic favorite. Tender, marinated chicken thighs are grilled to perfection and paired with a refreshing, crunchy slaw for a satisfying meal that’s perfect for any day of the week.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 3 tablespoons gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1 teaspoon black pepper
• 4 burger buns (preferably brioche)
• 1 cup green cabbage, finely shredded
• 1 cup carrots, julienned
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon sriracha (optional for extra heat)
• Fresh cilantro, for garnish
• Sesame seeds, for garnish
• Oil for cooking (canola or vegetable)

Instructions

1. Step 1: In a medium bowl, combine the gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to make the marinade.
2. Step 2: Place the chicken thighs into a resealable plastic bag or bowl and pour the marinade over them. Ensure the chicken is fully coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, preferably overnight.
3. Step 3: While the chicken marinates, prepare the crispy slaw by mixing the shredded cabbage and julienned carrots in a large bowl.
4. Step 4: In a small bowl, whisk together the mayonnaise, lime juice, and sriracha if using. Pour this dressing over the cabbage and carrots and toss until evenly coated. Set aside to let the flavors meld.
5. Step 5: Preheat a grill pan or skillet over medium-high heat and add a little oil to coat the surface.
6. Step 6: Remove the chicken thighs from the marinade, letting any excess drip off. Grill the chicken for 6-7 minutes per side until cooked through and slightly charred, with an internal temperature of 165°F (75°C).
7. Step 7: Remove the cooked chicken from the heat and allow it to rest for a few minutes, then slice into strips.
8. Step 8: Toast the burger buns on the grill or in a toaster until golden brown.
9. Step 9: To assemble, place a generous portion of sliced chicken on the bottom half of each bun. Top with a heap of crispy slaw, then sprinkle with fresh cilantro and sesame seeds.
10. Step 10: Finish with the top bun and serve immediately with your favorite sides.

Tips & Variations

• For extra heat, increase the amount of gochujang in the marinade or add more sriracha to the slaw dressing.
• If you prefer a milder flavor, reduce the gochujang or omit the sriracha.
• Try substituting chicken thighs with boneless chicken breasts for a leaner option, though thighs offer more juiciness and flavor.
• Adding sliced cucumber or pickled radishes to the sandwich can add a refreshing crunch.

Storage

Store any leftover grilled chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling fresh sandwiches. Keep buns separate to avoid sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade in advance?

Yes, the marinade can be prepared a day ahead and stored in the refrigerator. This allows the flavors to deepen when you marinate the chicken.

What can I use if I don’t have gochujang?

If gochujang is unavailable, you can substitute with a mixture of chili paste and a little miso paste or soy sauce to mimic the umami and spicy flavors.