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Korean BBQ Chicken Sandwich with Cabbage Slaw

Savor the Flavor: Korean BBQ Chicken Sandwich with Cabbage Slaw

Enjoy a Korean BBQ Chicken Sandwich with Cabbage Slaw that combines spicy and savory flavors with refreshing crunch.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 4 sandwiches
Course: Chicken
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Skinless Chicken Thighs Juicy protein base that holds flavorful marinade well; swap for leaner chicken breasts as desired.
  • 1/4 cup Soy Sauce Adds essential umami; use low-sodium for a healthier alternative.
  • 2 tablespoons Brown Sugar Sweetness enhances caramelization; adjust to your taste for a perfectly balanced flavor.
  • 1 tablespoon Honey Sweetness enhances caramelization; adjust to your taste for a perfectly balanced flavor.
  • 1 tablespoon Gochujang Brings authentic heat and flavor of Korean cuisine; use sriracha for a milder spice profile.
  • 1 tablespoon Rice Vinegar Adds acidity for balance; apple cider vinegar can offer a similar tang.
  • 1 tablespoon Sesame Oil Infuses nuttiness; try a different oil for a unique flavor twist.
  • 2 cloves Garlic Freshly minced to elevate the marinated chicken.
  • 1 tablespoon Fresh Ginger Provides warmth and zest to the marinade.
  • 1 tablespoon Toasted Sesame Seeds Garnish that adds delightful crunch and nuttiness.
For the Cabbage Slaw
  • 2 cups Shredded Green and Red Cabbage Main crunchy ingredients that bring color and freshness to your sandwich.
  • 1 medium Carrot Julienned for sweetness and additional texture in the slaw.
  • 1/4 cup Mayonnaise Creates creaminess in the slaw; substitute with Greek yogurt for a lighter twist.
  • 2 stalks Green Onions Sliced thin for a fresh bite and added flavor.
For Assembling
  • 2 tablespoons Butter Used for toasting the buns, enhancing both flavor and texture.
  • 4 buns Sandwich Buns Choose your favorite; a good bun cradles all the delicious ingredients beautifully.

Equipment

  • medium bowl
  • large bowl
  • cast-iron skillet
  • whisk
  • Knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, grated ginger, and a sprinkle of sesame seeds until combined. Add the boneless skinless chicken thighs, ensuring they are thoroughly coated in the marinade. Cover and refrigerate for 20 minutes to 2 hours.
  2. In a large bowl, combine the shredded green and red cabbage along with the julienned carrot, tossing to mix. In a separate bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper. Pour this dressing over the cabbage mixture, tossing until everything is evenly coated. Cover and refrigerate.
  3. Heat a cast-iron skillet or grill pan over medium-high heat. Add the marinated chicken thighs to the pan, cooking for about 6-7 minutes per side until cooked through. Let the chicken rest for 5 minutes.
  4. Lower the heat, spread a thin layer of butter on each cut side of the split sandwich buns, and toast for about 2-3 minutes until golden and crispy.
  5. Slice the rested chicken thighs into strips and assemble the sandwich with chicken, extra sauce if desired, and a scoop of cabbage slaw. Close with the top bun.

Nutrition

Serving: 1sandwichCalories: 400kcalCarbohydrates: 40gProtein: 28gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For vegan options, substitute chicken with seitan or marinated tofu. Store leftovers in an airtight container for up to 3 days.

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