Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Introduction

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw combines bold, flavorful chicken marinated in gochujang with a refreshing, crunchy slaw. It’s a delicious twist on a classic sandwich that brings exciting Korean flavors to your table.

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 gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to create 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 marinate in the refrigerator for at least 1 hour, ideally overnight for maximum flavor.
3. Step 3: While the chicken marinates, prepare the crispy slaw. In a large bowl, mix the shredded cabbage and julienned carrots.
4. Step 4: In a small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Pour the dressing over the cabbage and carrots, tossing until evenly coated. Set aside to let the flavors meld.
5. Step 5: Preheat a grill pan or skillet over medium-high heat. Add a little oil to coat the surface.
6. Step 6: Remove the chicken thighs from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes per side or until cooked through and slightly charred, reaching an internal temperature of 165°F (75°C).
7. Step 7: Once cooked, remove the chicken from the heat and let it rest for a few minutes before slicing 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 toasted bun, add a heap of the crispy slaw on top, and sprinkle with fresh cilantro and sesame seeds.
10. Step 10: Finish with the top half of the bun and serve immediately with your favorite sides.

Tips & Variations

• Marinate the chicken overnight to deepen the flavors and ensure tenderness.
• For extra heat, add more sriracha to the slaw or serve with spicy mayo.
• Substitute chicken thighs with chicken breast if preferred, but be careful not to overcook.
• Use brioche buns for a rich, slightly sweet contrast to the spicy chicken.
• Garnish with pickled radishes or cucumbers for extra crunch and acidity.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave to avoid drying it out. Assemble the sandwich just before serving to keep the slaw crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich gluten-free?

Yes, use gluten-free soy sauce and gluten-free buns or lettuce wraps to make this recipe suitable for a gluten-free diet.

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

If gochujang is unavailable, you can substitute with a mix of chili paste and a touch of miso paste or use a spicy chili sauce with a bit of honey to mimic the sweet and spicy flavor.

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Print Recipe

★★★★★

5 from 70 reviews

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw brings bold and vibrant flavors from Korea to your sandwich lineup. Tender marinated chicken thighs grilled to perfection are paired with a crunchy, tangy slaw dressed in a zesty mayo-lime-sriracha dressing, all piled onto toasted brioche buns. It’s the perfect fusion of spicy, sweet, and savory with a satisfying texture contrast that makes for a deliciously unique sandwich experience.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including 1 hour marination)
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: Korean Fusion

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 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

For the Crispy Slaw:

• 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)

For Assembly:

• 4 burger buns (preferably brioche)
• Fresh cilantro, for garnish
• Sesame seeds, for garnish
• Oil for cooking (canola or vegetable)

Instructions

1. Prepare the Marinade: In a medium bowl, mix together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until well combined.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or bowl, pour the marinade over them ensuring full coverage, seal or cover, and refrigerate for at least 1 hour or ideally overnight for deeper flavor infusion.
3. Make the Crispy Slaw: In a large bowl, combine shredded cabbage and julienned carrots. In a small bowl, whisk together mayonnaise, lime juice, and sriracha if using. Toss the dressing into the cabbage and carrots until evenly coated. Set aside to let the flavors meld.
4. Heat the Grill Pan: Preheat a grill pan or skillet over medium-high heat and lightly oil the surface to prevent sticking.
5. Cook the Chicken: Remove chicken from marinade, allowing excess to drip off. Grill the chicken thighs for 6-7 minutes per side or until fully cooked through and slightly charred, achieving an internal temperature of 165°F (75°C).
6. Rest and Slice: Remove chicken from heat and let it rest for a few minutes to retain juices, then slice into strips.
7. Toast the Buns: Lightly toast the burger buns on the grill or in a toaster until golden brown and slightly crisp.
8. Assemble the Sandwiches: Place sliced chicken onto the bottom half of each bun, top with a generous heap of crispy slaw, then garnish with fresh cilantro and sesame seeds. Cover with the top bun.
9. Serve Immediately: Serve the sandwiches fresh with your favorite sides for a flavorful meal.

Notes

• For best flavor, marinate the chicken overnight.
• Adjust sriracha in the slaw dressing to control the spiciness.
• Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (75°C).
• Brioche buns add a buttery sweetness, but any soft bun works.
• The slaw can be made a few hours ahead for convenience.

Keywords: Korean BBQ chicken sandwich, spicy chicken sandwich, gochujang chicken, crispy slaw sandwich, grilled chicken sandwich, Korean fusion sandwich