Korean BBQ Chicken Sandwich with Cabbage Slaw

Welcome to SousVideRecipe! I’m Jasmine, a home cook who fell in love with sous vide the moment I realized it could turn everyday meals into restaurant-quality dishes with perfect consistency. My goal is to make sous vide cooking approachable and fun for real home kitchens — no complicated steps, just flavorful, reliable recipes anyone can master. Whether you’re a beginner or a seasoned pro, I’m here to inspire you to enjoy cooking and create unforgettable meals one perfectly cooked bite at a time.

Growing up, my family often gathered around the dinner table for lip-smacking recipes that transformed mere ingredients into soulful meals. One dish that always left us craving for more was Korean BBQ chicken. In my quest for a perfect sandwich version, I discovered the magic of a good marinade combined with a crisp, refreshing slaw.

These sandwiches tie together the heartiness of chicken thigh, marinated in savory flavors, with a crunchy cabbage slaw. The flavor combination is truly stellar, letting you savor both sweet and spicy notes, all wrapped in a fluffy bun. Today, I am thrilled to share my take on this delicious creation.

The challenge lies not just in flavor but in building layers of texture. Achieving the perfect balance can transform a simple meal into a culinary delight. Follow along as I guide you through making Korean BBQ chicken sandwiches with cabbage slaw that everyone will rave about.

Korean BBQ Chicken Sandwich: Foundations

Fundamentals

Creating a Korean BBQ chicken sandwich involves a few key components. The chicken thighs, the main protein, provide juiciness and flavor. Marinating them is essential to ensure they don’t dry out during cooking. The cabbage slaw adds a delightful crunch, creating an enjoyable contrast to the tender chicken. Finally, the brioche or potato buns act as the cozy vessel holding everything together.

Preparation/Setup

Before diving into the actual cooking, gather all the ingredients and tools. You’ll want to have a mixing bowl for the marinade, a large resealable plastic bag for marinating the chicken, a bowl for the slaw, and your cooking appliance — whether that’s a grill or skillet. Make sure you have a good cutting board and knife ready for your veggies.

Ingredients

Let’s take a look at what you’ll need to make these delectable sandwiches:

• 2 lbs boneless (skinless chicken thighs)
• 1/2 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon honey
• 2 tablespoons gochujang (Korean fermented red chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced
• 3 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 medium carrot, julienned
• 2 tablespoons mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and black pepper to taste
• 4 brioche or potato sandwich buns
• Butter (for toasting buns)

Directions

Begin by marinating the chicken. Whisk together low-sodium soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl.

Place the chicken thighs in a resealable plastic bag and pour the marinade over them. Seal the bag tightly, ensuring all the chicken is coated. Allow it to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.

Next, prepare the cabbage slaw. In a separate bowl, combine shredded green cabbage, shredded red cabbage, and julienned carrots. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the shredded veggies and toss until well coated. Set aside.

Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade, letting the excess sauce drip off. Cook the chicken for about 6-7 minutes per side, or until fully cooked and beautifully charred.

While the chicken cooks, preheat a skillet over medium heat to toast the brioche or potato sandwich buns. Melt a little butter in the skillet and toast the buns until golden and crisp.

Once the chicken is done, let it rest for a few minutes before slicing. Assemble the sandwich by placing the juicy chicken on the bottom half of the bun, topping generously with the cabbage slaw, and sprinkling toasted sesame seeds and sliced green onions before closing with the top bun.

Elevating Your Korean BBQ Chicken Sandwich

Technique

Cooking the chicken thighs correctly is key to achieving that authentic BBQ flavor. The high heat you apply while grilling or pan-searing caramelizes the marinade, adding to the taste and texture. Letting the chicken rest post-cooking is also vital; it allows juices to redistribute, keeping it moist during assembly.

For the slaw, using fresh, crisp vegetables makes a significant difference. Shredding the cabbage and carrot ensures that they blend perfectly with the creamy dressing, providing crunch in every bite.

Tips/Tricks

1. Marinate Overnight: For the best flavor, marinate the chicken overnight if time allows. The longer it sits, the more it absorbs the marinade.
2. Customize the Slaw: Feel free to add other vegetables like bell peppers or daikon radish for extra color and flavor.
3. Use High Heat: Whether grilling or using a skillet, cooking at a high temperature will help you achieve that sought-after glaze on the chicken.

Mastering Your Korean BBQ Chicken Sandwich

Perfecting Results

To achieve the perfect sandwich, consistency in size and cooking duration is crucial. Each thigh should be about the same thickness to ensure even cooking. This applies when preparing the slaw, too; uniform cuts ensure a beautiful presentation and a balanced taste in every bite.

If you want to dial up the spice, consider adjusting the amount of gochujang in the marinade. Likewise, adding toasted nuts or seeds to the slaw can give an unexpected crunch and flavor boost.

Troubleshooting/Variations

If your chicken thighs turn out dry, they may have cooked too long or at too high a temperature. Aim for an internal temperature of 165°F and adjust your cooking time as needed.

Should your slaw seem overly watery, try adding a touch more cabbage or letting it sit for a while before serving. This technique allows excess moisture to escape, maintaining that satisfying crunch.

Finishing Touches for Your Korean BBQ Chicken Sandwich

Serving/Presentation

Presentation matters, especially when serving Korean BBQ chicken sandwiches. Stack the bun high with chicken and slaw, and consider plating them with additional veggies or a sprinkle of sesame seeds. The visual appeal can truly elevate the dining experience.

You can also serve these sandwiches alongside fresh pickles or sweet potato fries for an added gourmet touch.

Pairings/Storage

While enjoying your Korean BBQ chicken sandwiches, think about vibrant side dishes. Asian-style cucumber salad or grilled corn on the cob pair excellently.

As for storage, keep any leftover marinated chicken in an airtight container in the fridge for up to three days. The slaw can also be stored in a separate container and will keep its crunch for about two days.

Conclusion

Korean BBQ chicken sandwiches with cabbage slaw come together with unmatched flavor and texture. The combination of savory chicken and fresh slaw makes for a satisfying meal any day of the week. Whether you’re hosting a gathering or enjoying a weeknight dinner, these sandwiches can turn any meal into a festive occasion. Enjoy every juicy bite wrapped in a warm bun, and don’t forget to savor the crunchy slaw atop it all.

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