If you’re looking for a sandwich that’s packed with bold flavors and satisfying textures, this Korean BBQ Chicken Sandwich is a must-try. Tender chicken marinated in a sweet, savory, and slightly spicy Korean-inspired BBQ sauce is paired with a crisp cabbage slaw and served on a toasted bun for the ultimate homemade sandwich experience.
Why You’ll Love This Recipe
- Packed with sweet, savory, smoky, and spicy flavors
- Easy to prepare with simple pantry ingredients
- Perfect for lunch, dinner, or casual gatherings
- Crunchy cabbage slaw adds freshness and texture
- Family-friendly and customizable
- Great for grilling season or year-round cooking
Ingredients
For the Korean BBQ Chicken
- 2 lbs boneless skinless chicken thighs or breasts
- 1/2 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp 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 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt, to taste
- Black pepper, to taste
For Assembly
- 4 brioche or potato sandwich buns
- Butter for toasting buns
- Extra gochujang or Korean BBQ sauce (optional)
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions.
- Add the chicken and toss until fully coated. Marinate for 20 minutes at room temperature or refrigerate for up to 2 hours.
- Prepare the slaw by combining green cabbage, red cabbage, and carrot in a large bowl.
- In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss until evenly coated. Refrigerate until ready to serve.
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Cook the marinated chicken for 6–7 minutes per side, or until caramelized and cooked through to an internal temperature of 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Lightly butter the buns and toast them until golden brown.
- Assemble the Korean BBQ Chicken Sandwich by placing the chicken on the bottom bun, adding extra sauce if desired, topping generously with cabbage slaw, and finishing with the top bun.
- Serve immediately while warm.
Tips & Tricks
- Chicken thighs provide the juiciest results and richer flavor.
- Marinate the chicken longer for deeper Korean BBQ flavor.
- Add sliced cucumbers or pickled vegetables for extra crunch.
- Use grilled chicken for a smokier taste.
- Adjust the amount of gochujang based on your preferred spice level.
- Brioche buns add a slightly sweet contrast to the savory chicken.
Details
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Stovetop / Grilling
- Cuisine: Korean-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free Option Available, High Protein
Notes
- Substitute Greek yogurt for mayonnaise in the slaw for a lighter version.
- Potato buns, brioche buns, or sandwich rolls all work well.
- Serve with sweet potato fries, potato wedges, or a simple salad.
- Leftover chicken can be used in wraps, rice bowls, or salads.
Nutrition (Approximate Per Serving)
- Calories: 620
- Protein: 42g
- Carbohydrates: 42g
- Fat: 31g
- Fiber: 4g
- Sugar: 12g
- Sodium: 980mg
FAQ
What is gochujang?
Gochujang is a Korean fermented red chili paste that provides a unique combination of sweetness, spice, and umami flavor.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well, though thighs tend to stay juicier and more flavorful.
How spicy is this sandwich?
The spice level is moderate. Reduce the gochujang for a milder version or add more for extra heat.
Can I make the slaw ahead of time?
Yes. The cabbage slaw can be prepared up to one day in advance and stored in the refrigerator.
Can I grill the chicken outdoors?
Absolutely. Grilling adds a delicious smoky flavor that complements the Korean BBQ marinade.
What sides pair well with Korean BBQ Chicken Sandwiches?
Sweet potato fries, coleslaw, kimchi, cucumber salad, and roasted vegetables are all excellent choices.
Storage
Refrigerator
Store cooked chicken and slaw separately in airtight containers for up to 3 days.
Freezer
Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm chicken in a skillet over medium heat or in a 350°F oven until heated through. Assemble sandwiches just before serving.
Similar Recipes
easy Korean BBQ Chicken Sandwich
Ingredients
For the Korean BBQ Chicken
- 2 lbs boneless skinless chicken thighs or breasts
- 1/2 cup low-sodium soy sauce
- 3 tbsp brown sugar
- 1 tbsp honey
- 2 tbsp gochujang
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves minced
- 1 tsp grated fresh ginger
- 1 tbsp 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 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sugar
- Salt to taste
- Black pepper to taste
For Assembly
- 4 brioche or potato sandwich buns
- Butter for toasting buns
- Extra gochujang or Korean BBQ sauce optional
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions.
- Add the chicken and toss until fully coated. Marinate for 20 minutes at room temperature or refrigerate for up to 2 hours.
- Prepare the slaw by combining green cabbage, red cabbage, and carrot in a large bowl.
- In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper.
- Pour the dressing over the vegetables and toss until evenly coated. Refrigerate until ready to serve.
- Heat a cast-iron skillet or grill pan over medium-high heat.
- Cook the marinated chicken for 6–7 minutes per side, or until caramelized and cooked through to an internal temperature of 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Lightly butter the buns and toast them until golden brown.
- Assemble the Korean BBQ Chicken Sandwich by placing the chicken on the bottom bun, adding extra sauce if desired, topping generously with cabbage slaw, and finishing with the top bun.
- Serve immediately while warm.
Notes
- Substitute Greek yogurt for mayonnaise in the slaw for a lighter version.
- Potato buns, brioche buns, or sandwich rolls all work well.
- Serve with sweet potato fries, potato wedges, or a simple salad.
- Leftover chicken can be used in wraps, rice bowls, or salads.
Conclusion
This Korean BBQ Chicken Sandwich combines juicy marinated chicken, flavorful Korean-inspired sauce, and crunchy cabbage slaw into one unforgettable meal. Whether you’re serving it for a weeknight dinner, weekend cookout, or casual lunch, this sandwich delivers restaurant-quality flavor with simple ingredients and easy preparation.