Korean BBQ Chicken Sandwich with Crunchy Slaw
The Korean BBQ Chicken Sandwich with Crunchy Slaw is a fantastic mix of smoky, sweet, and spicy flavors all packed into one bite. Tender grilled chicken is coated in a…
Tip: save now, cook later.The Korean BBQ Chicken Sandwich with Crunchy Slaw is a fantastic mix of smoky, sweet, and spicy flavors all packed into one bite. Tender grilled chicken is coated in a sticky Korean BBQ sauce, and the crunchy slaw adds just the right amount of crispness and freshness. It’s an exciting twist on a classic sandwich that’s bursting with texture and flavor.
I love making this sandwich when I want something a little different but still super satisfying. The combination of the tangy slaw and the bold, slightly spicy chicken hits all the right notes for me. Plus, the slaw’s crunch makes every bite interesting, and it balances the richness of the BBQ sauce perfectly.
My favorite way to enjoy this sandwich is as part of a casual weekend lunch, paired with some simple chips or pickles on the side. It’s also great for picnics or informal gatherings because it’s easy to hold and packed with flavor. Whenever I make this, it always gets a thumbs-up from everyone around the table!
Key Ingredients & Substitutions
Chicken: I use boneless, skinless thighs here because they stay juicy and flavorful when grilled. If you prefer leaner meat, breasts work fine too but watch cooking time to avoid dryness.
Gochujang: This Korean red chili paste adds a signature spicy and sweet kick. If you can’t find it, try mixing a bit of sriracha with a touch of miso or honey for a similar balance.
Soy Sauce & Honey: These create the perfect sweet-salty base in the marinade. You can swap honey for brown sugar or maple syrup, depending on your taste or what you have on hand.
Cabbage Slaw: Using both green and purple cabbage gives great color and texture. Don’t skip the cilantro and green onions—they brighten the slaw and add fresh notes. Feel free to add a bit of crisp apple or radish to boost crunch.
Buns: I prefer soft sesame seed buns to complement the saucy chicken and crunchy slaw. You can also try brioche buns for a slightly sweeter taste or sandwich rolls if you like something sturdier.
How Do I Get the Perfect Flavor & Texture in the Korean BBQ Chicken?
Marinating and cooking the chicken right makes all the difference:
- Marinate well: Let the chicken soak for at least 30 minutes so the flavors sink in. If you have time, 1-2 hours is best for a richer taste.
- Pat chicken dry before cooking: This helps the chicken sear beautifully and caramelize the sauce rather than steam it.
- Cook on medium-high heat: A hotter pan or grill lets the sugars in the sauce caramelize without burning. Flip carefully to get nice grill marks and avoid charring.
- Baste with reserved marinade: Brush marinade on the chicken while cooking to build layers of sticky, flavorful glaze.
Rest the chicken briefly after cooking to keep it juicy, then slice or leave whole for your sandwich. This process is key to juicy, tasty chicken that holds up well under the crisp slaw and soft bun.
Equipment You’ll Need
- Grill pan or skillet – perfect for caramelizing chicken and getting those tasty char marks.
- Mixing bowls – you’ll need these to prep the marinade and toss the slaw easily.
- Sharp knife and cutting board – for slicing chicken and chopping veggies cleanly and safely.
- Whisk or fork – great for mixing up the marinade and slaw dressing smoothly.
- Spatula or tongs – helps flip the chicken without losing any of that delicious sauce.
Flavor Variations & Add-Ins
- Sub shrimp or thinly sliced pork for the chicken to try a different protein that also pairs well with Korean BBQ flavors.
- Add sliced jalapeños or a drizzle of sriracha to the slaw for extra heat and a spicy kick.
- Mix toasted sesame seeds into the slaw or sprinkle on top for an added nutty crunch.
- Stir fresh mint or basil into the slaw to brighten it up with extra herbal notes.
Korean BBQ Chicken Sandwich with Crunchy Slaw
Ingredients You’ll Need:
For the Korean BBQ Chicken:
- 1 lb boneless, skinless chicken thighs or breasts
- 3 tbsp soy sauce
- 2 tbsp gochujang (Korean red chili paste)
- 2 tbsp honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp vegetable oil (for cooking)
- Salt and pepper to taste
For the Crunchy Slaw:
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 medium carrot, shredded
- 2 green onions, thinly sliced
- ¼ cup fresh cilantro, chopped
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar or honey
- Salt and pepper to taste
For Assembly:
- 4 sesame seed sandwich buns
- Optional: extra gochujang or Korean BBQ sauce for spreading
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the ingredients, 30 minutes to marinate the chicken (or up to 2 hours for richer flavor), around 10 minutes to cook the chicken and toast buns, and a few minutes to assemble. Overall, plan for approximately 50 minutes to 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Korean BBQ Chicken Marinade:
In a bowl, mix soy sauce, gochujang, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, and grated ginger. Season your chicken with salt and pepper, then cover it with the marinade. Let it chill in the fridge for at least 30 minutes to soak up all the flavors.
2. Make the Crunchy Slaw:
Combine green and purple cabbage, shredded carrot, green onions, and cilantro in a large bowl. In a small bowl, whisk together mayonnaise, rice vinegar, sesame oil, sugar (or honey), salt, and pepper. Pour the dressing over the cabbage mix and toss everything until it’s well coated. Pop it into the fridge to keep fresh.
3. Cook the Korean BBQ Chicken:
Warm vegetable oil in a skillet or grill pan over medium-high heat. Take the chicken out of the marinade (save some marinade for basting). Cook each side for about 4-5 minutes, basting occasionally to get that sticky, tasty glaze. Make sure the chicken is cooked through with an internal temperature of 165°F (74°C). Rest the chicken a bit before slicing if you want.
4. Toast the Buns:
Toast your sesame seed buns lightly until golden brown. You can do this in a toaster, on the grill, or in a pan—whatever you prefer.
5. Assemble the Sandwiches:
If you like, spread a thin layer of gochujang or extra BBQ sauce on the bottom bun. Add the grilled chicken, pile on plenty of the crunchy slaw, then top it all with the other half of the bun. Serve right away and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before marinating and cooking. This helps the chicken cook evenly and absorb the marinade better.
Can I Make the Slaw Ahead of Time?
Absolutely. Prepare the slaw a few hours or even a day ahead and keep it refrigerated in an airtight container. Give it a quick toss before serving to refresh the flavors and crunch.
What Can I Substitute for Gochujang?
If you can’t find gochujang, mix a little sriracha with miso paste or a touch of honey to mimic the sweet-spicy depth. It won’t be exact but still adds great flavor.
How Should I Store Leftovers?
Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave, and serve slaw cold for best texture.
