Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Heat the Grill Pan: Preheat a grill pan or skillet over medium-high heat and lightly oil the surface to prevent sticking.
- 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).
- Rest and Slice: Remove chicken from heat and let it rest for a few minutes to retain juices, then slice into strips.
- Toast the Buns: Lightly toast the burger buns on the grill or in a toaster until golden brown and slightly crisp.
- 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.
- 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
