Let me tell you about my absolute favorite Korean BBQ Chicken Sandwich! It all started one summer evening when I decided to throw a little backyard barbecue bash. I wanted something that would wow my friends, and boy did this sandwich deliver! The combination of tender, marinated chicken, a crunchy slaw, and that sweet and spicy kick just blew everyone away. Who knew that Korean flavors could transform a simple chicken sandwich into something so memorable?
This Korean BBQ Chicken Sandwich isn’t just a meal; it’s an experience. Perfect for casual get-togethers, weekend picnics, or even a quick dinner at home, it’s all about those vibrant flavors and textures. The marinade brings out the chicken’s juiciness, while the slaw adds that delightful crunch. Plus, the whole thing comes together in under an hour! Trust me, once you try this, you’ll be making it again and again!
Why You’ll Love Korean BBQ Chicken Sandwich
Oh my goodness, where do I even start? This Korean BBQ Chicken Sandwich is an explosion of flavors that will dance on your taste buds! First, the marinade is a perfect blend of sweet and savory, thanks to the soy sauce, honey, and that touch of gochujang. It brings a delightful spice that’s totally addictive!
Then there’s the texture! You’ve got tender, juicy chicken that’s grilled to perfection, paired with a crunchy, fresh slaw that adds a nice crunch and brightness to each bite. And can we talk about how convenient it is? You get all the deliciousness of Korean BBQ in a sandwich — perfect for lunch, dinner, or even a fun picnic! It’s hearty yet refreshing, and trust me, it’s a crowd-pleaser that will have everyone reaching for seconds. You’ll love how easy it is to whip up and how it brings a little bit of Korean flair to your dinner table!
Ingredients You’ll Need
- 1 lb Boneless Skinless Chicken Thighs: These are perfect for grilling, as they stay juicy and flavorful. You can also use chicken breasts if you prefer, but thighs are my favorite for this recipe!
- ¼ cup Soy Sauce: This adds that savory umami flavor that makes the chicken sing! I love using low-sodium soy sauce to keep it a little lighter.
- 2 tablespoons Brown Sugar: This helps caramelize the chicken while cooking and adds that sweet contrast to the savory marinade.
- 2 tablespoons Honey: For an extra layer of sweetness that balances the spice perfectly. You can substitute maple syrup if you’re looking for a different flavor.
- 2 tablespoons Gochujang: This Korean chili paste is a must! It brings a delightful heat and depth of flavor. Feel free to adjust the amount if you’re sensitive to spice!
- 2 tablespoons Rice Vinegar: This adds a nice tang to the marinade and helps to tenderize the chicken.
- 1 tablespoon Sesame Oil: A little goes a long way in adding that nutty richness to the marinade.
- 4 cloves Garlic: Minced for a punch of flavor. Fresh garlic is always best, but you can use pre-minced in a pinch.
- 1 inch Fresh Ginger: Grated ginger adds such a lovely zing! You could also use ground ginger if that’s what you have on hand.
- 2 cups Shredded Green and Red Cabbage: This crunchy slaw is essential for adding freshness. You can buy pre-shredded cabbage to save time!
- 1 cup Julienned Carrot: Adds color and sweetness to your slaw. You can use a peeler to create thin strips if you don’t have a julienne tool.
- ½ cup Mayonnaise: This gives the slaw that creamy texture. You can use Greek yogurt for a lighter alternative!
- 1 tablespoon Sugar: A little sweetness in the slaw helps balance out the tanginess of the mayonnaise.
- 4 pieces Brioche or Potato Sandwich Buns: These soft buns are perfect for holding all that deliciousness! You can also use whole grain or gluten-free buns if you prefer.
- 2 tablespoons Butter: For toasting your buns to a golden perfection — trust me, it makes all the difference!
Step-by-Step Instructions
Alright, let’s dive into making this mouthwatering Korean BBQ Chicken Sandwich! Follow these steps, and you’ll have a delicious meal ready to impress. Trust me, it’s easier than you think!
Preparing the Marinade
First things first, let’s whip up that fantastic marinade! In a medium-sized bowl, combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir everything together until the sugar dissolves and the mixture is well blended. It should smell absolutely heavenly!
Marinating the Chicken
Now that your marinade is ready, grab those chicken thighs. Place them in a resealable plastic bag or a shallow dish and pour the marinade over the chicken. Make sure all the pieces are well-coated. Let that marinate in the fridge for at least 30 minutes, but if you have time, an hour is even better! This helps the chicken soak up all those incredible flavors and keeps it juicy when cooked.
Making the Cabbage Slaw
While the chicken is marinating, let’s prepare the slaw! In a large bowl, mix together your shredded cabbage, julienned carrot, mayonnaise, and sugar. Toss it all together until the veggies are evenly coated. If you’re looking for a lighter option, Greek yogurt works great here too! Give it a taste and adjust the seasoning if you need to — you want it to be fresh and flavorful!
Cooking the Chicken
Once your chicken has marinated, it’s time to cook! Preheat your grill or skillet over medium-high heat. Carefully add the marinated chicken, discarding any remaining marinade. Cook the chicken for about 6-7 minutes on each side, or until it’s nicely browned and cooked through — the internal temperature should reach 165°F (75°C). Let it rest for a few minutes after cooking to keep it juicy!
Toasting the Buns
While your chicken is resting, let’s toast those buns! In a small skillet, melt the butter over medium heat. Cut your brioche or potato sandwich buns in half and place them cut side down in the skillet. Toast them until they’re golden brown and delicious, about 2-3 minutes. This step adds a lovely crunch and makes the sandwich even better!
Assembling the Sandwich
Now for the fun part — assembling your sandwich! Start by placing a generous piece of the grilled chicken on the bottom half of each toasted bun. Top it off with a big scoop of your crunchy cabbage slaw. Don’t be shy with it; you want that crunch and freshness to shine through! Finally, place the top half of the bun on and press down gently. Voila! Your Korean BBQ Chicken Sandwich is ready to be devoured!
Variations
One of the best things about this Korean BBQ Chicken Sandwich is how versatile it is! If you’re looking to switch things up, you can easily swap out the chicken for other proteins. Try using pork belly or tofu for a delicious twist. Marinate them the same way, and you’ll still get that fantastic flavor!
If you want to switch up the slaw, consider adding mango or apple for a sweet touch, or even some cilantro for a fresh burst of flavor. You could also use purple cabbage instead of green for a pop of color and a slightly different taste. And don’t forget, you can make it a lettuce wrap instead of using a bun for a lighter option! The possibilities are endless, and that’s what makes this sandwich so much fun to customize!
Serving and Storage Tips
When it comes to serving your Korean BBQ Chicken Sandwich, I love pairing it with some crispy sweet potato fries or a fresh side salad for a complete meal. You could even add some pickled vegetables on the side for an extra zing! These sandwiches are best enjoyed right after assembling, while everything is warm and fresh.
If you have leftovers, don’t worry! Store any uneaten chicken and slaw separately in airtight containers in the fridge. The chicken will keep for about 3 days, while the slaw is best consumed within 2 days for optimal crunch. Reheat the chicken in the microwave or on the stove until warmed through, and assemble your sandwich again for a quick and tasty meal!
Helpful Notes
When it comes to adjusting the spice level in your Korean BBQ Chicken Sandwich, don’t hesitate to play around with the gochujang. If you’re sensitive to heat, start with just a teaspoon and gradually add more until it’s just right for you. You can also use a milder chili paste if you want it even less spicy!
For a lighter slaw, consider using Greek yogurt instead of mayonnaise — it’s just as creamy but with a fraction of the calories. And remember, letting your chicken rest for a few minutes after cooking is key! This little step allows the juices to redistribute, ensuring every bite is succulent and flavorful. Trust me, your taste buds will thank you!
Frequently Asked Questions
1. Can I freeze the marinated chicken?
Absolutely! You can freeze the marinated chicken for up to 3 months. Just make sure to thaw it in the fridge before cooking.
2. What if I don’t have gochujang?
If you can’t find gochujang, you can substitute it with a mix of sriracha and a little sugar to mimic the sweetness and heat.
3. Can I make this recipe gluten-free?
Yes! Just use gluten-free soy sauce, and ensure your buns are also gluten-free. It will be just as delicious!
4. How do I know when the chicken is done?
The best way is to use a meat thermometer — it should read 165°F (75°C) when fully cooked. If you don’t have one, cut into the thickest part to check that it’s no longer pink.
Final Thoughts
So there you have it — my beloved Korean BBQ Chicken Sandwich! I can’t wait for you to try making it yourself. It’s such a fun dish that brings vibrant flavors to your table. Once you dig in, be sure to share your experience with me! Happy cooking!
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Korean BBQ Chicken Sandwich
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delicious Korean BBQ Chicken Sandwich with a flavorful marinade and crunchy slaw.
Ingredients
- 1 lb Boneless Skinless Chicken Thighs
- ¼ cup Soy Sauce
- 2 tablespoon Brown Sugar
- 2 tablespoon Honey
- 2 tablespoon Gochujang
- 2 tablespoon Rice Vinegar
- 1 tablespoon Sesame Oil
- 4 cloves Garlic Cloves
- 1 inch Fresh Ginger
- 2 cups Shredded Green and Red Cabbage
- 1 cup Julienned Carrot
- ½ cup Mayonnaise
- 1 tablespoon Sugar
- 4 pieces Brioche or Potato Sandwich Buns
- 2 tablespoon Butter
Instructions
- Mix marinade ingredients in a bowl.
- Add chicken thighs and marinate for at least 30 minutes.
- Prepare the cabbage slaw by mixing all slaw ingredients in another bowl.
- Preheat a grill or skillet over medium-high heat.
- Cook marinated chicken for 6-7 minutes on each side until fully cooked.
- Toast sandwich buns in butter until golden brown.
- Assemble the sandwich by placing chicken on the bun and topping with slaw.
- Serve immediately.
Notes
- Adjust gochujang for desired spice level.
- Use Greek yogurt for a lighter slaw.
- Let chicken rest before slicing for juiciness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Korean BBQ Chicken Sandwich, Chicken Sandwich, BBQ Sandwich
