Every time I think of the Korean BBQ Chicken Sandwich, I’m transported back to those warm summer evenings when the sun sets at just the right angle, casting a golden glow over our backyard. My family and I would gather around the grill, the air filled with the sweet and spicy aroma of marinated chicken sizzling away. I can still hear the laughter as we assembled our sandwiches, each bite bursting with flavor and crunch. It’s a memory I cherish, and it’s a recipe that never fails to bring us together.
This Korean BBQ Chicken Sandwich is perfect for any occasion, whether it’s a casual weeknight dinner or a weekend barbecue with friends. It’s not just about the meal; it’s about creating those delightful moments around the table. Trust me, once you try this recipe, you’ll find yourself making it over and over again, especially as the weather warms up and the grilling season kicks off!
Why You’ll Love "Korean BBQ Chicken Sandwich"
- Quick prep time of just 20 minutes means you can whip these up after a busy day.
- Minimal ingredients create a simple yet flavorful dish that’s easy to shop for.
- Family-friendly flavor that's sure to please even the pickiest eaters at your table.
- Perfect for meal prepping—make a batch for the week or freeze for later!
- Fresh, crunchy slaw adds a delightful texture that elevates every bite.
- Customizable with different toppings or sauces to suit everyone’s taste!
Ingredients You’ll Need
- 1 lb Boneless Skinless Chicken Thighs
- ¼ cup Soy Sauce (I love using low-sodium soy sauce to control the saltiness!)
- 2 tablespoons Brown Sugar (Light or dark works, but dark gives a deeper flavor)
- 2 tablespoons Honey (Local honey adds a nice touch if you can find it!)
- 2 tablespoons Gochujang (Adjust to your spice preference; it’s wonderfully bold!)
- 2 tablespoons Rice Vinegar (This adds a nice tang; don’t skip it!)
- 1 tablespoon Sesame Oil (A little goes a long way for that nutty flavor)
- 4 cloves Garlic, minced (Fresh is best for that punchy flavor!)
- 1 inch Fresh Ginger, grated (You can peel it with a spoon—so easy!)
- 2 cups Shredded Green and Red Cabbage (Mixing both adds color and crunch!)
- 1 cup Julienned Carrot (These add sweetness and beautiful color—so vibrant!)
- ½ cup Mayonnaise (You can use Greek yogurt for a lighter version!)
- 1 tablespoon Sugar (This balances the tanginess of the slaw)
- 4 pieces Brioche or Potato Sandwich Buns (Soft, buttery buns are my favorite choice!)
- 2 tablespoons Butter (For toasting those buns until golden and delicious)
Step-by-Step Instructions
Preheat the Grill or Pan
First things first, you’ll want to get your grill or pan nice and hot. If you’re using a grill, preheat it to medium-high heat, about 375°F to 400°F. Give it a good 10 minutes to reach that perfect temperature. If you’re using a pan, heat it over medium-high heat for about 5 minutes. A little oil in the pan can help prevent sticking, but make sure it’s hot enough that the oil shimmers before you add the chicken!
Prepare the Marinade
In a medium bowl, combine the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk everything together until the sugar is dissolved and it’s a lovely, smooth mixture. I love the vibrant color that the gochujang adds—it's like a warm hug for your chicken! Don’t be shy about tasting it; if you want it sweeter or spicier, adjust it now!
Marinate the Chicken
Now, it’s time to add those chicken thighs to the marinade. Make sure they’re fully coated, then cover the bowl with plastic wrap or transfer everything to a resealable bag. Pop it in the fridge and let it marinate for at least 1 hour. If you can swing it, let it sit for a few hours or even overnight for an extra punch of flavor. Just imagine how delicious it’s going to be!
Cook the Chicken
Once your chicken has marinated, it’s time to cook! If you’re grilling, place the chicken thighs directly on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. If you’re using a pan, add the marinated chicken and cook for about 5-6 minutes per side. You want a beautiful caramelization on the outside—don’t worry if it gets a little charred; that’s just flavor! Once done, let them rest for a couple of minutes before slicing.
Make the Slaw
While the chicken is resting, let’s whip up that crunchy slaw! In a large bowl, combine the shredded cabbage, julienned carrots, mayonnaise, and sugar. Toss everything together until it’s well mixed. If you want a little extra zing, a splash of rice vinegar can brighten it right up. Taste it and adjust the seasoning to your liking. The slaw should be creamy, crunchy, and oh-so-refreshing!
Toast the Buns
Now for the best part—those buns! In a skillet, melt the butter over medium heat. Add the sandwich buns cut-side down and toast them until they’re golden brown and slightly crispy, about 2-3 minutes. This step is so worth it; a toasted bun holds up better to all those delicious toppings and adds that extra layer of flavor and texture!
Assemble the Sandwiches
Alright, it’s time to build your masterpiece! Start with a toasted bun, add a generous piece of the grilled chicken, and top it off with a healthy scoop of that crunchy slaw. Feel free to drizzle a bit more gochujang or your favorite sauce on top if you want to turn up the flavor! Crown it with the top bun, and there you have it—a delicious Korean BBQ Chicken Sandwich that’s sure to impress. Now, dig in and enjoy every bite!
Variations
- Add pineapple slices to the grill for a sweet twist.
- Substitute chicken with tofu for a vegetarian option.
- Use whole wheat buns for a healthier choice.
- Try adding sliced jalapeños for extra heat.
- Swap the slaw for a fresh cucumber salad in the summer.
- For a lighter version, use Greek yogurt in place of mayonnaise.
Serving and Storage Tips
Serving
Serve these sandwiches warm for the best experience. Pair them with crispy sweet potato fries or a light cucumber salad for a refreshing side. You can also add extra toppings like sliced avocado, fresh cilantro, or a drizzle of sesame dressing for added flavor!
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the chicken in a skillet over medium heat until heated through. You can also enjoy the chicken cold in a salad or wrap for a quick lunch!
Helpful Notes
- You can substitute chicken thighs with boneless skinless chicken breasts if you prefer a leaner option.
- For those with gluten sensitivities, use tamari instead of soy sauce.
- Add sliced green onions or sesame seeds for extra garnish and flavor.
- Feel free to adjust the sugar in the slaw to suit your taste.
- If you want to cut calories, use light mayo or Greek yogurt in the slaw.
Frequently Asked Questions
Can I freeze the Korean BBQ Chicken Sandwich?
Yes, you can freeze the cooked chicken! Just let it cool completely, then store it in an airtight container or freezer bag. It will keep well for up to 3 months. When you're ready to enjoy it, simply thaw in the fridge overnight and reheat on the stovetop or microwave.
How do I make the slaw dairy-free?
To make the slaw dairy-free, simply substitute the mayonnaise with a dairy-free alternative like vegan mayo or Greek yogurt. You could also use a simple vinaigrette made with olive oil and vinegar for a lighter option.
What can I use instead of Gochujang?
If you don’t have gochujang on hand, you can use a combination of miso paste and a bit of chili paste or sriracha for a similar flavor profile. Alternatively, a mix of red pepper flakes and a touch of honey can also work in a pinch!
Final Thoughts
I hope you’re as excited to try this Korean BBQ Chicken Sandwich as I am to share it with you! There’s something truly special about gathering around the table with family and friends, enjoying delicious food and making memories. This recipe is not only packed with flavor, but it also invites creativity and warmth into your kitchen. So roll up your sleeves, embrace the delicious chaos, and give this sandwich a try! You’ll be amazed at how something so simple can bring such joy. Happy cooking, and remember, every bite is a celebration!
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Korean BBQ Chicken Sandwich
- Total Time: 40 minutes
- Yield: 4 sandwiches 1x
- Diet: Gluten Free
Description
A flavorful Korean BBQ Chicken Sandwich with a spicy 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 to marinade and refrigerate for at least 1 hour.
- Grill or pan-fry chicken until cooked through.
- In a separate bowl, combine slaw ingredients.
- Toast sandwich buns in butter until golden.
- Assemble sandwiches with chicken and slaw.
Notes
- Adjust Gochujang for desired spice level.
- Use Greek yogurt for a lighter slaw.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 12g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Korean BBQ Chicken Sandwich
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