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Korean BBQ Chicken Sandwich Recipe

Close-up of a KOREAN BBQ CHICKEN SANDWICH featuring glazed chicken, creamy slaw, and a toasted bun.
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Make a flavorful Korean BBQ Chicken Sandwich using a sweet and spicy marinade and a crunchy slaw topping.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into sandwich-sized pieces
  • 1/4 cup soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon black pepper
  • 4 brioche buns or sturdy rolls
  • 2 tablespoons vegetable oil (for cooking)
  • For Kimchi Slaw: 1 cup shredded cabbage, 1/2 cup chopped kimchi (drained), 2 tablespoons mayonnaise, 1 teaspoon lime juice
  • For Gochujang Aioli: 1/4 cup mayonnaise, 1 tablespoon gochujang, 1 teaspoon honey

Instructions

  1. Combine soy sauce, gochujang, brown sugar, sesame oil, rice vinegar, ginger, garlic, and black pepper in a bowl to make the marinade.
  2. Add the chicken pieces to the marinade, toss to coat completely, and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Prepare the Kimchi Slaw: In a small bowl, mix the shredded cabbage, chopped kimchi, mayonnaise, and lime juice. Set aside.
  4. Prepare the Gochujang Aioli: Whisk together the mayonnaise, gochujang, and honey until smooth. Set aside.
  5. Heat the vegetable oil in a large skillet or grill pan over medium-high heat.
  6. Remove the chicken from the marinade, letting excess drip off, and cook for 5-7 minutes per side until fully cooked through and slightly caramelized.
  7. Lightly toast the cut sides of the buns on the skillet or grill for 1 minute.
  8. Assemble the sandwich: Spread Gochujang Aioli on both halves of the toasted bun.
  9. Place the cooked Korean BBQ chicken on the bottom bun.
  10. Top the chicken generously with the Kimchi Slaw.
  11. Place the top bun on the sandwich and serve immediately.

Notes

  • If you prefer grilling, marinate the chicken for at least 1 hour and grill over medium heat until done.
  • For extra heat, add a dash of gochugaru (Korean chili flakes) to the marinade.
  • Use thick-cut potato rolls if brioche buns are unavailable.

Nutrition

Find it online: https://savoryskies.com/korean-bbq-chicken-sandwich-recipe/