Savory Korean BBQ Chicken Sandwich

This savory Korean BBQ chicken sandwich is perfect for home cooks looking for a quick and delicious dinner that feels special without a lot of fuss. The juicy marinated chicken thighs come together with a crisp, tangy slaw and perfectly toasted buns to create a vibrant flavor explosion in every bite.

I pulled this together after craving something different one weeknight. It quickly became a favorite for family dinners because it is easy to make and everyone loves the bold flavors.

Ingredients

• Chicken thighs: are the star for juicy, flavorful meat that stays tender. Choose fresh, skinless thighs for best results
• Soy sauce: brings salty umami richness. Look for low-sodium options to control saltiness
• Brown sugar and honey: add sweetness that balances the spicy gochujang. Opt for dark brown sugar or pure honey for depth
• Gochujang: is a fermented Korean chili paste providing heat and complexity. Pick a fresh jar labeled as good quality for the best flavor
• Rice vinegar: adds brightness and sharpness that lifts the chicken marinade and slaw
• Sesame oil: brings a nutty aroma that complements the Korean BBQ flavors perfectly. Use toasted sesame oil for maximum fragrance
• Fresh garlic and ginger: add essential pungency and warmth to the marinade
• Sesame seeds: sprinkled over the chicken add texture and subtle nuttiness. Choose whole seeds over pre-toasted if possible for fresher taste
• Green and red cabbage: create a colorful slaw with contrast in texture and flavor. Look for crisp, vibrant heads
• Carrot: adds sweetness and additional crunch. Use fresh carrots that are firm and bright orange
• Mayonnaise: is the base for the creamy slaw dressing and balances acidity with richness
• Salt and black pepper: to season and amplify flavors
• Buns: should be soft but sturdy enough to hold all the fillings. Brioche or potato buns work wonderfully because they toast nicely and add slight sweetness
• Butter: for toasting the buns adds golden color and enhances flavor

Instructions

Marinate the Chicken:

Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl until fully combined. This blend builds the signature sweet spicy savory flavor of Korean BBQ. Add the chicken thighs and turn them until every piece is covered in the marinade. Cover the bowl and refrigerate for at least 20 minutes to let the flavors develop. I find marinating longer deepens the taste, but 20 minutes works well when short on time.

Prepare the Slaw:

Shred the green and red cabbage finely and julienne the carrot. This creates a mix of textures and colors for a visually appealing slaw. In a separate bowl, whisk mayonnaise, rice vinegar, a small amount of sugar, salt, and pepper until creamy and smooth. The dressing should balance acidity and richness perfectly. Pour it over the cabbage and carrot then toss until evenly coated. Chill the slaw until ready to assemble so it stays crisp and refreshing.

Cook the Chicken:

Heat a cast-iron skillet or grill pan on medium-high until hot. Remove chicken from the marinade letting excess drip off. Place the thighs carefully in the pan and cook about 6 to 7 minutes on each side. You want a deep brown crust to form which locks in juices and creates that irresistible Korean BBQ caramelization. Ensure the internal temperature reaches 165 degrees Fahrenheit for safe eating. Let the chicken rest for 5 minutes so juices redistribute before slicing into thin pieces.

Toast the Buns:

While the chicken rests, spread butter on the cut sides of the buns. Place them butter-side down in the same skillet or under the broiler. Toast each side until golden brown and crisp, around 2 to 3 minutes. This step adds texture contrast to the soft buns and brings out their buttery sweetness. Watch carefully to avoid burning.

Assemble the Sandwich:

Layer sliced chicken generously on the bottom half of each toasted bun. If you want extra sauce flavor, drizzle a bit more of the marinade or a store-bought Korean BBQ sauce on top. Add a large pile of the chilled cabbage slaw for crunch and brightness that cuts through the meat. Finish with the top bun and serve immediately to enjoy the combination of textures and bold flavors.

This sandwich often brings back fun family nights experimenting with flavors that are easy to make yet exciting to eat.

Storage Tips

Store leftover cooked chicken and slaw separately in airtight containers in the fridge. Use within three days for best quality. Reheat chicken gently in a skillet or microwave. Toast buns fresh before assembling for best texture.

Ingredient Swaps

Chicken breast works if you prefer leaner meat but be careful not to overcook as it dries quickly. Swap mayonnaise for vegan mayo to make this recipe plant-based. Adjust gochujang amount to control spice level or substitute with chili paste for milder flavor.

Serving Ideas

Serve with pickled radishes or kimchi for an extra punch of Korean-inspired flavors. Pair with crispy fries or a simple cucumber salad to lighten up the meal. Add sliced avocado for creaminess that complements the spicy chicken.

This recipe shines with well-toasted buns and perfectly rested chicken, making each bite juicy and flavorful.

Frequently Asked Recipe Questions

→ What cut of chicken works best for this dish?

Chicken thighs are ideal due to their juiciness and ability to absorb the marinade well, resulting in tender, flavorful meat.

→ How long should the chicken marinate?

Marinating for at least 20 minutes is sufficient, but up to 2 hours will enhance the depth of flavor.

→ Can I substitute the buns with a different bread?

Yes, brioche or potato buns complement the dish well, but any soft, slightly sweet bread can be used to suit your preference.

→ What gives the slaw its creamy texture?

The slaw dressing combines mayonnaise, rice vinegar, and seasoning, creating a creamy yet tangy coating for the cabbage and carrot.

→ How do I control the spice level?

Adjust the amount of gochujang in the marinade to increase or decrease heat according to your taste.

→ Is it possible to make this dish lighter?

Using chicken breast instead of thighs and opting for low-sodium soy sauce can reduce the fat and salt content while maintaining flavor.