A delicious take on Korean BBQ chicken served in a sandwich with crunchy cabbage slaw, perfect for any meal.
Author:jasmine
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Korean
Diet:None
Ingredients
Scale
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)
Instructions
In a bowl, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger to create the marinade.
Place the chicken thighs in a resealable plastic bag and pour the marinade over them, sealing the bag tightly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
In a separate bowl, combine the green cabbage, red cabbage, and carrots. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and pepper, then pour over the shredded veggies and toss to coat.
Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side, or until fully cooked.
While the chicken cooks, toast the sandwich buns in a skillet with melted butter until golden and crisp.
Let the chicken rest for a few minutes before slicing. Assemble the sandwich with chicken on the bottom half, topped with cabbage slaw, then sprinkle with sesame seeds and green onions before closing with the top bun.
Notes
Marinate the chicken overnight for enhanced flavor. Customize the slaw with additional vegetables for added taste.