Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat Grill Pan or Skillet: Heat a grill pan or skillet over medium-high heat and lightly coat with oil to prevent sticking.
- 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.
- 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.
- Toast the Buns: Toast the burger buns either on the grill or in a toaster until golden brown for added texture and flavor.
- 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.
- 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
