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u3887994962 spicy korean bbq chicken sandwich with glossy goc 56347128 b477 4d08 9076 e7b573c1dde3 2

Spicy Korean BBQ Chicken Sandwich with Crispy Slaw

A bold and flavorful sandwich featuring juicy Korean BBQ glazed chicken topped with fresh, crunchy cabbage slaw on a toasted brioche bun.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Korean BBQ Chicken
  • 4 pieces Boneless Skinless Chicken Thighs
  • 3 tablespoons Gochujang Korean chili paste
  • 2 tablespoons Low-Sodium Soy Sauce
  • 1 tablespoon Honey
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 3 cloves Garlic minced
  • 1 teaspoon Fresh Ginger grated
Crispy Slaw
  • 2 cups Green Cabbage shredded
  • 0.5 cup Carrots shredded
  • 2 pieces Green Onions thinly sliced
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Honey
  • 1 pinch Salt
For Assembly
  • 4 pieces Brioche Buns toasted
  • Sesame Seeds optional garnish

Equipment

  • Large Skillet or Grill Pan
  • Mixing bowls

Method
 

Instructions
  1. In a bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add chicken and coat well. Marinate for at least 30 minutes.
  2. In another bowl, combine shredded cabbage, carrots, and green onions. Mix rice vinegar, honey, and salt, then toss with vegetables. Chill until ready to use.
  3. Heat a skillet or grill pan over medium heat. Cook chicken for 5–7 minutes per side until fully cooked and slightly caramelized.
  4. Lightly toast the brioche buns in a dry pan or oven.
  5. Assemble sandwiches by placing chicken on the bottom bun, topping with crispy slaw, and adding sesame seeds if desired. Serve immediately.

Notes

For a milder version, reduce the gochujang and add extra honey. You can substitute chicken breasts for thighs if preferred. Do not use leftover marinade unless it has been fully cooked.