California-Style Korean BBQ Chicken Sandwich with Crunchy Slaw
Ingredients
Method
- In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds until the sugar dissolves.
- Add the chicken thighs and toss well to coat each piece. Let them marinate at room temperature for 20 minutes, or cover and refrigerate up to 2 hours for deeper flavor.
- In a large bowl, combine the shredded green cabbage, red cabbage, and grated carrot.
- In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
- Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed. Place the marinated chicken thighs in the pan and cook for 6-7 minutes per side, until nicely charred and cooked through (internal temperature reaches 165°F).
- Transfer the cooked chicken to a cutting board and let rest for 5 minutes before slicing or leaving whole for the sandwich.
- Split the buns in half and spread the cut sides with softened butter. Toast them in the same skillet over medium heat, cut side down, until golden and crisp, about 1-2 minutes. Alternatively, toast under the broiler.
- Place the bottom bun halves on a work surface. Layer with sliced or whole grilled chicken, then spoon over extra gochujang or Korean BBQ sauce if desired. Top with a generous handful of chilled cabbage slaw. Crown with the top bun and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Is a Korean BBQ Chicken Sandwich?
Remember that incredible Korean chicken sandwich you had last summer? The one with the sticky-sweet glaze, the perfect char, and that crunchy slaw that made everything feel fresh? Yeah, that one. We’re making it better tonight. And easier, too.
A Korean BBQ chicken sandwich is basically a flavor explosion between two buns. It takes the bold, savory-sweet notes of Korean barbecue think gochujang, soy sauce, sesame, and ginger and piles them onto juicy grilled chicken. Then you add a tangy, crunchy slaw for contrast. It’s sweet, spicy, savory, and crunchy all at once.
This isn’t some complicated restaurant-only thing either. The first time I tried making one at home, I burned the sauce so bad my kitchen smelled like a campfire. But I figured out the trick: low and slow on the sauce, high heat on the chicken. Now it’s my go-to when I want to impress without spending all day in the kitchen.
Whether you’re looking for a quick Korean chicken sandwich for a weeknight dinner or a showstopper for a summer BBQ, this recipe delivers. And the best part? It’s flexible enough for even the pickiest eaters.
Key Ingredients for the Best Flavor
Let’s talk about what makes this spicy Korean chicken sandwich recipe so special. It all comes down to a few key players, and most of them are probably already in your pantry.
Gochujang (Korean chili paste) is the star here. It’s thick, slightly sweet, and has this deep, fermented heat that you just can’t get from regular hot sauce. It’s what gives the chicken that signature red glow and complex flavor. You’ll find it at most grocery stores now, usually in the international aisle or near the Asian ingredients. If you can’t find it, sambal oelek mixed with a little brown sugar works in a pinch.
The Korean BBQ sauce for chicken we’re making is a simple blend of soy sauce, brown sugar, honey, sesame oil, rice vinegar, garlic, and ginger. It’s sweet, salty, tangy, and aromatic all at once. The sugar in the marinade is what gives the chicken those beautiful char marks when it hits the hot pan.
For the slaw, we’re using a mix of green and red cabbage plus grated carrot. The dressing is mayo-based with rice vinegar and a touch of sugar. It’s light, tangy, and cuts through the richness of the chicken perfectly.
And the bun? Brioche or potato sandwich buns are the way to go. They’re soft, slightly sweet, and sturdy enough to hold all that juicy chicken and slaw without falling apart.
Ingredient Tips & Substitutions
- Chicken thighs vs. breasts: Thighs are more forgiving and stay juicier. If you use breasts, pound them to even thickness and reduce cooking time to about 5 minutes per side.
- Milder heat: Reduce the gochujang to 1 tablespoon if you’re cooking for kids or sensitive palates. You’ll still get great flavor without the fire.
- No rice vinegar? Apple cider vinegar works fine in both the marinade and the slaw dressing.
- Gluten-free option: Use gluten-free buns and swap the gochujang for a gluten-free sambal oelek. Most gochujang isn’t gluten-free, so check the label.
How to Make Korean BBQ Chicken Sandwiches
Alright, let’s get cooking. This whole thing comes together in about 35 minutes, which is perfect for those nights when you’re juggling homework, soccer practice, and that one email you keep meaning to reply to.
Marinate the Chicken
Start by whisking together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and toasted sesame seeds. The smell alone will make you hungry. Toss the chicken thighs in the marinade and let them sit for at least 20 minutes at room temperature. If you have more time, pop them in the fridge for up to 2 hours. But don’t go longer than that the acid in the vinegar can start to toughen the meat.
Pro tip: Reserve a little bit of the marinade before adding the raw chicken. You can brush it on the cooked chicken for extra glaze.
Make the Cabbage Slaw
While the chicken marinates, make the slaw. Toss together shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl, whisk together mayo, rice vinegar, sugar, salt, and pepper. Pour it over the cabbage and mix well. Pop it in the fridge to chill while you cook the chicken. The cold crunch against the hot, spicy chicken is what makes this sandwich sing.
You can make the slaw a day ahead if you’re planning ahead. Just keep it covered in the fridge and give it a good stir before serving.
Cook the Chicken to Perfection
Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if it’s not well-seasoned. Place the marinated chicken thighs in the pan and listen for that satisfying sizzle. Cook for 6-7 minutes per side, until the chicken is nicely charred and cooked through. An instant-read thermometer should hit 165°F in the thickest part.
Here’s the deal with the sugar: Because the marinade has brown sugar and honey, it can burn if you’re not careful. Keep an eye on it. If you see it starting to blacken too much, reduce the heat slightly. The goal is a deep, caramelized char, not a burnt mess.
No grill? No problem. The cast iron skillet works magic. You’ll still get those beautiful char marks and that sweet-spicy aroma filling your kitchen.
Toast the Buns & Assemble
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This is crucial it keeps the juices inside where they belong.
While the chicken rests, split your buns and spread the cut sides with softened butter. Toast them in the same skillet over medium heat, cut side down, until golden and crisp. This takes about 1-2 minutes. Don’t skip this step! A soggy bun is the enemy of a great sandwich.
Now for the fun part. Place the bottom bun halves on a work surface. Layer with sliced or whole grilled chicken. Spoon over extra gochujang or Korean BBQ sauce if you want more heat. Top with a generous handful of chilled cabbage slaw. Crown with the top bun and serve immediately.
The first bite should be an explosion of sweet, spicy, savory flavors with that perfect crunch from the slaw. Trust me, you’ll be dreaming of this sandwich all week.
Tips for the Best Korean BBQ Chicken Sandwich
I’ve made this sandwich more times than I can count, and I’ve learned a few things along the way. Here are my top tips to make sure yours turns out perfect every time.
- Don’t over-marinate. Two hours max in the fridge. The acid will start to break down the chicken and make it mushy.
- Pat the chicken dry before cooking. Too much marinade in the pan will steam the chicken instead of searing it. Let excess drip off.
- Use a hot pan. You want that sizzle when the chicken hits the surface. If the pan isn’t hot enough, you won’t get the char.
- Toast those buns. I can’t stress this enough. A buttery, crispy bun is the foundation of a great sandwich.
- Assemble just before serving. The slaw will make the buns soggy if it sits too long. Build and serve immediately.
- If your sauce thickens too much, just add a splash of water to thin it out.
Variations to Try
Once you’ve mastered the basic Korean fried chicken sandwich (okay, this one’s grilled, but you get the idea), here are some fun ways to switch it up.
- Add kimchi: Skip the slaw and pile on some spicy fermented kimchi for an extra punch of flavor.
- Make it a bulgogi chicken sandwich: Add sliced pears to the marinade for a sweeter, more traditional bulgogi flavor profile.
- Go extra spicy: Add a teaspoon of gochugaru (Korean chili flakes) to the marinade or drizzle with sriracha mayo.
- Try it as a Korean barbecue burger: Form the marinated chicken into patties and grill them like burgers. Same great flavor, different shape.
- Add pickled vegetables: Quick-pickled daikon and carrot slices add another layer of tang and crunch.
How to Store Leftovers
If you somehow have leftovers (unlikely, but possible), here’s how to handle them.
Store the chicken and slaw separately. The slaw will get soggy if left mixed with the hot chicken. Keep the chicken in an airtight container in the fridge for up to 4 days. The slaw will last about 2 days before it starts to wilt.
To reheat the chicken: The best way is in a hot skillet with a splash of water to bring back some moisture. You can also use the microwave, but the texture won’t be as good. For a hands-off option, add the chicken to a slow cooker on warm until heated through.
To freeze: Let the cooked chicken cool completely, then transfer to a freezer-safe bag or container. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
More Delicious Sandwich Recipes
If you loved this Korean BBQ chicken sandwich, you’ll want to check out these other favorites. They’re all perfect for busy weeknights when you need something satisfying without a lot of fuss.
- Spicy Korean Chicken Sandwich with Kimchi Slaw – A tangy, fermented twist on the classic.
- Bulgogi Beef Sandwich with Sesame Mayo – Thinly sliced beef in a sweet soy marinade, piled high on a toasted bun.
- Gochujang Glazed Chicken Burgers – All the flavor of this sandwich, shaped into burger patties for a fun change.
- Asian Chicken Lettuce Wraps – For a lighter option, skip the bun and serve the chicken and slaw in crisp lettuce cups.
I’d love to hear how your Korean BBQ chicken sandwich turns out! Drop a comment below or tag me in your photos. And if you’re looking for more inspiration, come follow me on Pinterest for all kinds of easy, flavor-packed recipes.
Source: Nutritional Information
What’s the secret to crispy Korean fried chicken?
For a crispy Korean fried chicken sandwich, use a coating of potato starch mixed with flour. The potato starch creates an extra-crispy crust that stays crunchy even after saucing. Double-fry the chicken for maximum crunch: first at 325°F, then at 350°F.
What does potato starch do in frying?
Potato starch creates a lighter, crispier crust than regular flour alone. It absorbs moisture better and fries up with a delicate, crunchy texture that doesn’t get soggy quickly. It’s the secret to that shatteringly crisp coating on Korean fried chicken.
Can Korean fried chicken sandwiches be made in advance?
You can prep the components ahead, but assemble just before serving. Marinate the chicken up to 2 days in advance, make the slaw a day ahead, and toast the buns fresh. Cook the chicken right before serving for the best texture and juiciness.
What is gochujang?
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s thick, sticky, and has a complex flavor that’s sweet, spicy, and savory all at once. You’ll find it in the international aisle of most grocery stores.
Make these sandwiches gluten-free
Yes! Use gluten-free buns and swap the gochujang for a gluten-free sambal oelek or gochugaru (Korean chili flakes) mixed with a little sugar and soy sauce substitute. Check labels carefully, as most gochujang contains wheat.
