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Korean BBQ Chicken Sandwich with Cabbage

Korean BBQ Chicken Sandwich with Cabbage for Ultimate Flavor

Satisfy your cravings with a Korean BBQ Chicken Sandwich with Cabbage, featuring juicy marinated chicken thighs and crunchy cabbage slaw.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs substitute with chicken breasts for a leaner option
  • 1/4 cup Low-Sodium Soy Sauce opt for tamari or coconut aminos for a gluten-free alternative
  • 2 tablespoons Brown Sugar use coconut sugar for a healthier option
  • 2 tablespoons Honey maple syrup can be used as a vegan substitute
  • 1 tablespoon Gochujang (Korean Fermented Red Chili Paste) Sriracha can be a milder alternative
  • 2 tablespoons Rice Vinegar apple cider vinegar can serve as a substitute
  • 1 tablespoon Sesame Oil can be replaced with a neutral oil if unavailable
  • 2 cloves Garlic fresh is recommended; dried can be used in a pinch
  • 1 teaspoon Fresh Ginger use ground ginger as a last resort
For the Cabbage Slaw
  • 2 cups Shredded Green and Red Cabbage substitute with coleslaw mix if desired
  • 1 medium Carrot (Julienned) can use pre-shredded carrots for ease
  • 1/2 cup Mayonnaise vegan mayo can be used for a plant-based version
  • 2 tablespoons Rice Vinegar substitute with lemon juice if needed
  • 1 teaspoon Sugar adjust according to taste
  • 2 tablespoons Green Onions substitute with chives if necessary
For Serving
  • 4 buns Brioche or Potato Sandwich Buns gluten-free buns can be utilized
  • 2 tablespoons Butter can use a plant-based alternative for dairy-free versions
  • 1 tablespoon Toasted Sesame Seeds can omit if needed

Equipment

  • Mixing Bowls
  • Cast Iron Skillet
  • whisk

Method
 

Preparation
  1. Marinate the Chicken: In a mixing bowl, combine low-sodium soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, ensuring they are well-coated. Cover and let marinate for at least 20 minutes.
  2. Prepare the Cabbage Slaw: In another mixing bowl, combine shredded cabbages and julienned carrot. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour dressing over cabbage mixture, toss to combine, and chill.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Cook marinated chicken for 6-7 minutes on each side until cooked through. Allow to rest for 5 minutes before slicing.
  4. Toast the Buns: Split buns in half, butter the cut sides, and toast in the skillet for 2-3 minutes until golden.
  5. Assemble the Sandwich: Place chicken on each toasted bun, drizzle with BBQ sauce, and generously add the chilled cabbage slaw. Cap with the top bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 34gProtein: 22gFat: 24gSaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 180IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure chicken is well-marinated for optimal flavor. Perfectly toasted buns enhance sandwich texture.

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