Korean BBQ Chicken Sandwich with Cabbage Slaw

A mouthwatering aroma fills the kitchen as the sweet and spicy marinade takes hold of the chicken, transforming an ordinary sandwich into an extraordinary feast. This Korean BBQ Chicken Sandwich with Cabbage Slaw is not only a treat for your taste buds but can be made in about 30 minutes. Perfectly charred chicken, combined with crunchy, vibrant slaw, creates a harmonious blend of flavors and textures that you and your loved ones will crave again and again.

This recipe is ideal for weeknight dinners, weekend gatherings, or meal prep days. With a quick 20-minute marinade and simple assembly, you can easily whip up satisfying sandwiches any day of the week. Plus, the cabbage slaw can be made ahead and stored, making this a convenient option for busy schedules.

Why You’ll Love This Recipe

• Juicy, marinated chicken delivers bold, authentic Korean flavors.
• The slaw adds a refreshing crunch and vibrant colors to the sandwich.
• Quick to prepare, taking under 30 minutes from start to finish.
• Toasted brioche or potato buns create a soft yet sturdy base.

What You’ll Need

Gather your ingredients for a delicious meal:

For the 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 (Korean fermented red chili paste)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 4 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

For the 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 and black pepper, to taste

For Serving

• 4 brioche or potato sandwich buns
• Butter, for toasting buns
• Extra gochujang or Korean BBQ sauce for dipping (optional)

Gochujang can be adjusted for heat preference.

Substitutions & Swaps

• Chicken thighs can be swapped for breasts.
• Use regular soy sauce if low-sodium is unavailable.
• Mayonnaise can be replaced with Greek yogurt.
• Green cabbage may be replaced with Napa cabbage.

How to Make It

Let’s get cooking!

Marinate the chicken

In a medium bowl, whisk together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions. Add the chicken thighs and toss to coat. Marinate for 20 minutes at room temperature for a quick marinade, or refrigerate for up to 2 hours for a deeper flavor.

Make the cabbage slaw

In a large bowl, combine the green cabbage, red cabbage, and carrot. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss well. Refrigerate until serving.

Cook the chicken

Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil if needed. Cook the marinated chicken for 6–7 minutes per side, until it is nicely caramelized and reaches an internal temperature of 165°F. Rest for 5 minutes and then slice or leave the chicken whole.

Toast the buns

Split the buns, butter them lightly, and toast them in the skillet or under a broiler until golden brown.

Assemble the sandwiches

Add the cooked chicken to the bottom bun, spoon on extra sauce if desired, top with a generous handful of slaw, and finish with the top bun. Serve warm.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the slaw doesn’t freeze well.
Reheat: Microwave on medium for 1–2 minutes or until heated through.

Tips for Best Results

• Ensure the chicken is evenly coated in the marinade for maximum flavor.
• Let the slaw sit for at least 15 minutes to allow flavors to meld.
• Use a meat thermometer to check chicken doneness accurately.
• Grill the chicken outdoors for a smoky flavor.

Serving Suggestions

• Serve with sweet potato fries or a side salad.
• Pair it with a light beer or sparkling water.
• Perfect for casual gatherings or picnic lunches.