Korean BBQ Chicken Sandwich with Cabbage Slaw
We’ve all been there — the clock is ticking down to dinner, and everyone is ready to eat, but you’re still unsure what to make. One second there’s nothing in the fridge, and the next, you’re craving something bold, succulent, and satisfying. Enter the Korean BBQ Chicken Sandwich with Cabbage Slaw — this dish is an exciting twist on dinner that your whole family will adore. The combination of tender marinated chicken, tangy cabbage slaw, and a soft bun creates a mouthwatering experience for your taste buds. Not only does it tap into the ever-growing trend of Korean cuisine, but it also brings a delightful mix of flavors and textures to your dinner table. Here’s everything you need to know to make it tonight!
Why You’ll Love This Recipe
- Juicy chicken thighs that are succulent and flavorful, making each bite a delight.
- Crunchy cabbage slaw adds a refreshing texture that perfectly balances the savory chicken.
- Ready in under 30 minutes, making it ideal for busy weeknights.
- Feeds a family of 4 for under $15, perfect for budget-conscious cooks!
- Kid-approved every single time, ensuring a peaceful mealtime with happy faces all around.
- Easy to customize with your favorite toppings or sides for an extra twist.
Ingredients
For the Chicken
- 2 lbs boneless (skinless) chicken thighs (you can substitute with breasts, but thighs stay juicier)
- 1/2 cup soy sauce (low-sodium recommended)
- 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)
For the Cabbage Slaw
- 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
For Assembly
- 4 brioche or potato sandwich buns
- Butter (for toasting buns)
Step-by-Step Instructions
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Marinate the Chicken: In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs, ensuring they’re well-coated. Marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
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Make the Cabbage Slaw: In a separate bowl, combine the green cabbage, red cabbage, carrot, mayonnaise, rice vinegar, sugar, salt, and pepper. Mix well until everything is evenly coated and set aside to let the flavors meld.
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Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5–7 minutes per side until it reaches an internal temperature of 165°F and develops a nice sear. The sauce will thicken and coat the chicken beautifully.
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Toast the Buns: While the chicken cooks, melt a little butter in a pan over medium heat. Toast the brioche or potato buns until golden brown and crispy.
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Assemble the Sandwich: Slice the cooked chicken and place a generous portion on the bottom half of each bun. Top with cabbage slaw and a sprinkle of sesame seeds and green onions for an extra pop of flavor.
Pro Tips & Variations
- For best results, marinate the chicken longer if you can — 2 hours will deepen the flavor significantly.
- If you’re short on time, use a pre-made coleslaw mix to save prep time on the slaw.
- Air Fryer version: Cook the marinated chicken thighs in an air fryer at 375°F for 12-15 minutes for a lighter option.
- Keto swap: Replace the honey and brown sugar with a keto sweetener and use lettuce wraps instead of buns for a low-carb option.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the marinated chicken before cooking; just thaw in the fridge overnight and grill as directed. To reheat, warm chicken and slaw in a pan over low heat until heated through, or microwave for 1-2 minutes.
FAQ
- Can I use chicken thighs instead? Yes! Thighs are juicier and more flavorful, but breasts work too if you prefer.
- Can I make this ahead? Yes, marinate the chicken in advance and store slaw separately; then cook and assemble when ready.
- What can I serve with this? Rice, steamed vegetables, or sweet potato fries make great sides.
Closing
I hope you give this Korean BBQ Chicken Sandwich with Cabbage Slaw a try for your next family dinner. It’s quick, flavorful, and packed with goodness – the perfect solution to mealtime dilemmas. Don’t forget to leave a comment or rate the recipe; I’d love to hear how your family enjoyed it! Happy cooking!
Korean BBQ Chicken Sandwich with Cabbage Slaw
Ingredients
For the Chicken
- 2 lbs boneless (skinless) chicken thighs You can substitute with breasts, but thighs stay juicier.
- ½ cup soy sauce Low-sodium recommended.
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons gochujang Korean fermented red chili paste.
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions (thinly sliced)
For the Cabbage Slaw
- 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
For Assembly
- 4 pieces brioche or potato sandwich buns
- Butter for toasting buns
Instructions
Marinate the Chicken
- In a large bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs, ensuring they’re well-coated. Marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
Make the Cabbage Slaw
- In a separate bowl, combine the green cabbage, red cabbage, carrot, mayonnaise, rice vinegar, sugar, salt, and pepper. Mix well until everything is evenly coated and set aside to let the flavors meld.
Cook the Chicken
- Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 5–7 minutes per side until it reaches an internal temperature of 165°F and develops a nice sear. The sauce will thicken and coat the chicken beautifully.
Toast the Buns
- While the chicken cooks, melt a little butter in a pan over medium heat. Toast the brioche or potato buns until golden brown and crispy.
Assemble the Sandwich
- Slice the cooked chicken and place a generous portion on the bottom half of each bun. Top with cabbage slaw and a sprinkle of sesame seeds and green onions for an extra pop of flavor.