Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

There’s something spectacular about a juicy, tender chicken sandwich that can transport you straight to street food stalls in Seoul, where the aroma of grilling meats fills the air. I remember my first taste of a spicy Korean BBQ chicken sandwich during a winter visit to a bustling market, with cheerful vendors expertly flipping marinated chicken on hot grills. It was a symphony of flavors that ignited my taste buds and left me craving more. Inspired to recreate the experience at home, I began experimenting with the ingredients and techniques, finally landing on this Spicy Korean BBQ Chicken Sandwich with Crispy Slaw. Trust me when I say, it’s a game changer.

Recipe Timing

• Prep Duration: 20 minutes
• Active Cooking: 20 minutes
• Total Duration: 1 hour (plus marinating time)
• Portion Size: Serves 4
• Complexity: Moderate

Nutritional Recipe

• Calories per portion: Approximately 450
• Protein: 25 grams
• Carbs: 40 grams
• Fats: 20 grams
• Fiber: 5 grams
• Sugars: 8 grams
• Sodium: 860 mg

Why You’ll Love This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

Let’s be honest: life is too short for mediocre sandwiches. This Spicy Korean BBQ Chicken Sandwich is not just another meal; it’s a celebration of flavors and textures. The rich umami from gochujang melds perfectly with the sweetness of honey and a hint of sesame oil, creating a marinade that’s downright addictive. Toss in some crunchy, tangy slaw for texture and a splash of freshness, and you’ve got a sandwich that’s not only mouthwatering but also filled with vibrant colors and ingredients. It’s perfect for a weekend grill, a get-together with friends, or just a treat for yourself on a busy evening.

The Complete Cooking Journey

This journey begins in your kitchen, where we’ll transform simple ingredients into an extraordinary sandwich. With each step, the aroma of marinated chicken will fill your space, and you’ll find yourself eagerly anticipating the first bite.

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)

Method:

Step 1: Create the Marinade

In a medium bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Mix until smooth.

Step 2: Marinate the Chicken

Place the chicken thighs into a resealable plastic bag or bowl. Pour the marinade over them, ensuring they’re fully coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, but if you can, let it marinate overnight for maximum flavor.

Step 3: Prepare the Crispy Slaw

While the chicken marinates, grab a large bowl and mix the shredded cabbage and julienned carrots. Set aside.

Step 4: Whisk the Dressing

In a small bowl, whisk together mayonnaise, lime juice, and sriracha (if you like it spicy). Pour this zesty dressing over the cabbage and carrots, tossing until everything is evenly coated. This slaw will add a delightful crunch!

Step 5: Preheat and Oil the Grill

Preheat a grill pan or skillet over medium-high heat. Add a touch of oil to coat the surface evenly.

Step 6: Grill the Chicken

Remove the chicken thighs from the marinade, allowing excess to drip off. Grill the chicken for about 6-7 minutes on each side, or until beautifully charred and cooked through, reaching an internal temperature of 165°F (75°C).

Step 7: Let the Chicken Rest

Once cooked, take the chicken off the heat and let it rest for a few minutes before slicing it into strips. This step ensures that all those juices stay locked in.

Step 8: Toast the Buns

While the chicken is resting, toast the burger buns on the grill or in a toaster until they’re golden brown and irresistible.

Step 9: Assemble the Sandwiches

To build your masterpiece, place a generous portion of the sliced chicken on the bottom half of each toasted bun. Pile on a heap of the crispy slaw, then sprinkle with fresh cilantro and sesame seeds for that delightful finish.

Step 10: Enjoy!

Finish with the top half of the bun and serve immediately, ideally alongside your favorite sides, like sweet potato fries or a refreshing summer salad.

Serving Suggestions & Pairings

Consider pairing these sandwiches with a side of kimchi or a refreshing cucumber salad to complement the spicy notes of the chicken. A light Asian-style slaw or fresh fruit salad soaked in lime would add a delightful contrast and keep things vibrant.

Storage & Leftovers Guide

If you have leftovers (which may not happen!), you can store the chicken and slaw separately in airtight containers in the fridge. The chicken is best eaten within 3 days, while the slaw should also be consumed within 2 days for optimal crunch.

Kitchen Wisdom & Success Tips

• Make sure to marinate the chicken overnight for the best flavor infusion.
• Feel free to adjust the level of spice by modifying the gochujang or sriracha amounts.
• For a healthier twist, you can substitute the brioche buns with whole grain or lettuce wraps.

Flavor Variations & Adaptations

Want a twist? Try using different proteins like pork belly, shrimp, or tofu for a vegetarian or pescatarian option. You can also add extra toppings such as avocado slices or pickled vegetables for that touch of freshness and zing.

Reader Questions & Solutions

1. What can I use instead of gochujang?
   You could use sriracha mixed with a bit of miso paste to replicate that umami flavor, though it will change the taste a bit.

2. Can I prep this ahead of time?
   Absolutely! You can marinate the chicken the night before and even prepare the slaw a few hours in advance.

3. How can I make this less spicy?
   Reduce the amount of gochujang and skip the sriracha in the slaw dressing.

4. What if I don’t have a grill?
   A skillet or grill pan works great! Just make sure to cook on medium-high heat to get those nice char marks.

5. Can I freeze the leftovers?
   Yes, the chicken can be frozen in an airtight container for up to 3 months. Just reheat it once you’re ready.

Wrapping Up

This Spicy Korean BBQ Chicken Sandwich with Crispy Slaw is not just a meal, it’s a culinary adventure that invites you into the heart of Korean flavors. So go ahead, gather your ingredients, and dive into this delightful recipe that’s guaranteed to impress your family and friends. Happy cooking!

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