Description
A delicious Korean BBQ chicken sandwich featuring tender marinated chicken and a crunchy cabbage slaw, perfect for summer gatherings.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons gochujang (Korean fermented red chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot, julienned
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- 4 brioche or potato sandwich buns
- Butter (for toasting buns)
Instructions
- Marinate the chicken by whisking together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a bowl. Place chicken in a resealable bag and pour marinade over it. Seal and refrigerate for at least 30 minutes.
- Prepare the cabbage slaw by mixing together shredded green cabbage, shredded red cabbage, and julienned carrots in a bowl.
- In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the shredded veggies; toss to coat.
- Heat a grill or skillet over medium-high heat. Remove chicken from marinade; cook for about 6-7 minutes per side until fully cooked and charred.
- While chicken cooks, toast the brioche or potato buns on a skillet with butter until golden.
- Let the chicken rest for a few minutes, slice, and assemble the sandwich with chicken, slaw, sesame seeds, and green onions.
Notes
For maximum flavor, marinate the chicken overnight. Adjust slaw dressing to taste, and feel free to add jalapeños for added heat.
