Spicy Korean BBQ Chicken Sandwich with Crispy Slaw
A comforting sandwich featuring tender chicken thighs in a spicy marinade, topped with a crunchy slaw for a perfect combination of flavors.
Ingredients
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon black pepper
- 4 pieces burger buns (preferably brioche)
- 1 cup green cabbage, finely shredded
- 1 cup carrots, julienned
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon sriracha (optional for extra heat)
- to taste fresh cilantro, for garnish
- to taste sesame seeds, for garnish
- as needed oil for cooking (canola or vegetable)
Instructions
Preparation
- In a mixing bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, and black pepper. Whisk together until smooth.
- Add the chicken thighs to the marinade, ensuring they are well-coated. Let them marinate while preparing the slaw.
Crispy Slaw
- In a separate bowl, mix the finely shredded green cabbage and julienned carrots.
- In another small bowl, combine mayonnaise, lime juice, and sriracha if using. Pour this dressing over the cabbage and carrots, and toss until evenly coated.
Cooking
- Heat a non-stick skillet over medium-high heat and add a bit of oil.
- Once the oil is shimmering, place the marinated chicken thighs in the skillet. Cook on one side until caramelized, then flip and cook until fully cooked through.
Assembly
- Remove the chicken from the skillet and let it rest for a few minutes, then slice into strips.
- Toast the burger buns in the same skillet until golden brown.
- To assemble, place chicken on the bottom half of each bun, generously top with the slaw, and sprinkle with fresh cilantro and sesame seeds. Cap with the top bun.
Notes
For best flavor, allow extra time for marinating the chicken. Adjust the sriracha in the slaw according to heat preference. Make sure to slice chicken against the grain for improved texture.