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easy Korean BBQ Chicken Sandwich

Juicy Korean BBQ chicken is marinated in a sweet and spicy gochujang sauce, then served on toasted buns with crunchy cabbage slaw.
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Prep Time 25 minutes
Course Main Course
Cuisine Korean-Inspired

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.