Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Introduction

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw offers a vibrant blend of bold flavors and satisfying textures. Marinated chicken thighs are grilled to perfection and paired with a refreshing, tangy slaw on soft brioche buns, creating an unforgettable meal perfect for any occasion.

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 in a resealable plastic bag or bowl and pour the marinade over them. Ensure the chicken is fully coated. Seal or cover, then 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 by mixing the shredded cabbage and julienned carrots in a large bowl.
4. Step 4: In a small bowl, whisk together mayonnaise, lime juice, and sriracha (if using). Pour this 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 and add a little oil to coat the surface.
6. Step 6: Remove chicken from marinade, letting excess drip off. Grill the chicken for 6-7 minutes per side or until cooked through and slightly charred, reaching an internal temperature of 165°F (75°C).
7. Step 7: Let the cooked chicken rest for a few minutes, then slice it into strips.
8. Step 8: Toast the burger buns on the grill or in a toaster until golden brown.
9. Step 9: Assemble the sandwiches by placing a generous portion of sliced chicken on the bottom half of each bun. Top with a heap of crispy slaw and sprinkle with fresh cilantro and sesame seeds.
10. Step 10: Cover with the top half of the bun and serve immediately with your favorite sides.

Tips & Variations

• For extra smoky flavor, cook the chicken over charcoal or a gas grill instead of a grill pan.
• Swap the brioche buns for sturdy potato buns if you prefer a heartier bread.
• Add sliced cucumber or pickled radish to the slaw for added crunch and tang.
• You can substitute chicken thighs with boneless chicken breasts, but thighs tend to stay juicier when grilled.
• Adjust the amount of gochujang and sriracha to control the spice level to your liking.

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 the sandwich again. Slaw tastes best fresh but can be refrigerated for up to 1 day. Toast fresh buns before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the marinade ahead of time?

Yes, the marinade can be made a day ahead and stored in the refrigerator. This allows the flavors to meld even more before marinating the chicken.

Is gochujang very spicy?

Gochujang has a mild to moderate spiciness with a unique sweet and savory flavor. If you’re sensitive to heat, start with less and adjust according to your taste.

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe

Print Recipe

★★★★★

5 from 67 reviews

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw offers a flavorful fusion of tender, marinated chicken thighs grilled to perfection and topped with a refreshing and crunchy slaw. The gochujang-based marinade delivers a spicy kick balanced by honey’s subtle sweetness, while the creamy slaw dressed with lime and sriracha adds a zesty contrast. Served on toasted brioche buns and garnished with fresh cilantro and sesame seeds, this sandwich is a vibrant and satisfying meal perfect for lunch or dinner.

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

Ingredients

Scale 1x2x3x

For the Chicken and 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
• Oil for cooking (canola or vegetable)

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 and Garnish

• 4 burger buns (preferably brioche)
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. Prepare the Marinade: In a medium bowl, mix gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper until well combined to create a flavorful marinade.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or bowl and pour the marinade over them, ensuring each piece is fully coated. Seal or cover and refrigerate for at least 1 hour; overnight marination is best for deeper flavor.
3. Make the Crispy Slaw: In a large bowl, combine shredded cabbage and julienned carrots. In a separate small bowl, whisk mayonnaise, lime juice, and sriracha (if using) until smooth. Pour the dressing over the vegetables and toss thoroughly to coat evenly. Set aside to allow flavors to meld.
4. Preheat Grill Pan or Skillet: Heat a grill pan or skillet over medium-high heat and lightly coat with oil to prevent sticking.
5. Cook the Chicken: Remove chicken from the marinade, letting excess drip off. Grill chicken thighs about 6-7 minutes per side until cooked through with an internal temperature of 165°F (75°C) and slightly charred for smoky flavor.
6. Rest and Slice the Chicken: Take the chicken off heat and let it rest for a few minutes to retain juices, then slice into strips for easy sandwich assembly.
7. Toast the Buns: Toast the burger buns either on the grill or in a toaster until golden brown for added texture and flavor.
8. Assemble the Sandwiches: Layer sliced chicken on the bottom halves of buns, top generously with crispy slaw, then garnish with fresh cilantro and sesame seeds.
9. Serve: Cap with the top buns and serve the sandwiches immediately with your preferred side dishes for a complete meal.

Notes

• Marinating chicken overnight enhances depth of flavor and tenderness.
• Use brioche buns for a richer, buttery taste that complements the spicy chicken.
• Adjust sriracha in slaw dressing to control spice level according to preference.
• Ensure chicken reaches 165°F internal temperature for safe consumption.
• Leftover marinade should not be used as a sauce unless boiled separately to avoid contamination.

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