Name: Spicy Korean BBQ Chicken Sandwich with Crispy Slaw
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: Korean
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)

why make this recipe

If you’re looking for a sandwich that’s packed with flavor and a little bit of heat, the Spicy Korean BBQ Chicken Sandwich with Crispy Slaw is the perfect choice. This recipe combines juicy, marinated chicken thighs with a zesty slaw that adds crunch and freshness. It’s easy to make and perfect for summer barbecues or a quick weeknight dinner. Each bite will transport you to a Korean BBQ experience right in your home.

how to make Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

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)

Directions:

In a medium bowl, mix together gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper to make a marinade.
Place the chicken thighs in a resealable plastic bag or bowl and pour the marinade on top. Make sure the chicken is coated well. Seal the bag or cover the bowl and marinate in the refrigerator for at least 1 hour, or ideally overnight.
While the chicken is marinating, prepare the crispy slaw. In a large bowl, combine the shredded cabbage and julienned carrots.
In a separate small bowl, whisk together the mayonnaise, lime juice, and sriracha (if using). Pour this dressing over the cabbage and carrots. Toss until everything is well coated and set aside.
Preheat a grill pan or skillet over medium-high heat. Lightly coat the surface with oil.
Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for about 6-7 minutes on each side until it is cooked through and slightly charred, reaching an internal temperature of 165°F (75°C).
Once the chicken is cooked, allow it to rest for a few minutes before slicing it into strips.
Toast the burger buns on the grill or in a toaster until they are golden brown.
To assemble the sandwiches, place a generous amount of sliced chicken on the bottom half of each bun. Top it with the crispy slaw, fresh cilantro, and a sprinkle of sesame seeds.
Finish with the top half of the bun and serve immediately with your favorite sides.

how to serve Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

Serve the Spicy Korean BBQ Chicken Sandwich fresh off the grill for the best flavor and texture. Pair it with a side of sweet potato fries, a simple side salad, or some pickled vegetables for a complete meal. Feel free to add extra toppings like sliced jalapeños or more cilantro if you like more flavor.

how to store Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

If you have leftovers, store the chicken and slaw separately in airtight containers. The chicken will keep in the refrigerator for up to 3 days, while the slaw is best eaten within 1-2 days for maximum freshness. When you’re ready to eat, simply reheat the chicken and assemble the sandwich again.

tips to make Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

For even more flavor, consider marinating the chicken overnight.
If you prefer a spicier kick, add more gochujang or sriracha to the marinade.
You can also grill the slaw briefly for a smoky flavor.
Use different types of bread, like whole grain or sesame buns, if brioche is not available.

variation

For a vegetarian version, substitute the chicken with marinated firm tofu. Grill the tofu slices for a tasty alternative that still delivers great flavor.

FAQs

1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Just be careful not to overcook them as they can dry out more quickly than thighs.

2. Is gochujang spicy?
Gochujang has a unique balance of spice and sweetness. If you’re sensitive to heat, start with less and adjust according to your taste.

3. Can I make the slaw in advance?
Absolutely! You can prepare the slaw a day ahead and store it in the refrigerator. Just remember to give it a good toss before serving.