This Korean BBQ Chicken Sandwich with Cabbage Slaw is the perfect combination of sweet, savory, smoky, and slightly spicy flavors. Tender chicken is marinated in a rich Korean-inspired BBQ sauce, then paired with a crisp, refreshing cabbage slaw and served on toasted buns. Whether you’re making a quick family dinner or a crowd-pleasing weekend meal, this Korean BBQ Chicken Sandwich delivers restaurant-quality flavor with simple ingredients.
Why You’ll Love This Recipe
- Packed with bold Korean BBQ flavors
- Easy to prepare with simple pantry ingredients
- Juicy and tender chicken every time
- Crunchy cabbage slaw adds freshness and texture
- Family-friendly and customizable
- Perfect for lunch, dinner, or casual gatherings
- Great for meal prep and leftovers
Ingredients
For the Korean BBQ Chicken
- 2 lbs boneless skinless chicken thighs or chicken 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 garlic cloves, minced
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds
- 2 green onions, thinly sliced
For the Cabbage 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, to taste
- Black pepper, to taste
For Assembly
- 4 brioche or potato sandwich buns
- Butter, for toasting buns
- Extra gochujang or Korean BBQ sauce, optional
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions.
- Add the chicken and toss until fully coated in the marinade.
- Marinate for 20 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
- In a large bowl, combine the green cabbage, red cabbage, and carrot.
- In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to combine.
- Refrigerate the slaw until ready to serve.
- Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil if needed.
- Cook the chicken for 6–7 minutes per side until caramelized and cooked through, reaching an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
- Split the buns and lightly butter each side.
- Toast the buns in a skillet or under a broiler until golden brown.
- Assemble the Korean BBQ Chicken Sandwich by placing the chicken on the bottom bun.
- Spoon over extra sauce if desired.
- Top with a generous portion of cabbage slaw.
- Finish with the top bun and serve immediately.
Tips & Tricks
- Chicken thighs provide the juiciest texture and richest flavor.
- For extra heat, add additional gochujang to the marinade.
- Make the slaw several hours ahead for even better flavor.
- Grill the chicken outdoors for a smoky barbecue taste.
- Substitute Greek yogurt for mayonnaise in the slaw for a lighter option.
- Add sliced cucumbers or pickled vegetables for extra crunch.
- Toasting the buns prevents them from becoming soggy.
Details
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Marinating Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 sandwiches
- Category: Main Course
- Method: Skillet, Grilling
- Cuisine: Korean-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy Optional, Nut-Free
Notes
- Brioche buns provide a rich, buttery flavor that pairs beautifully with the spicy chicken.
- Potato buns offer a softer texture and excellent durability.
- Serve with sweet potato fries, roasted potatoes, or a simple cucumber salad.
- Leftover chicken can be used in wraps, rice bowls, or salads.
Nutrition (Approximate Per Serving)
- Calories: 620
- Protein: 39g
- Carbohydrates: 42g
- Fat: 31g
- Fiber: 3g
- Sugar: 12g
- Sodium: 980mg
FAQ
What is gochujang?
Gochujang is a Korean fermented red chili paste with a sweet, savory, and mildly spicy flavor that adds depth to sauces and marinades.
Can I use chicken breasts instead of thighs?
Yes. Chicken breasts work well, but thighs generally stay juicier and more flavorful.
How spicy is this Korean BBQ Chicken Sandwich?
The spice level is moderate. You can easily adjust it by adding more or less gochujang.
Can I make the slaw ahead of time?
Yes. The cabbage slaw can be prepared up to one day in advance and stored in the refrigerator.
Can I grill the chicken instead of using a skillet?
Absolutely. Grilling adds a delicious smoky flavor that complements the Korean BBQ marinade.
What side dishes go well with this sandwich?
Sweet potato fries, kimchi, potato wedges, cucumber salad, or steamed edamame are all excellent choices.
Storage
Refrigerator
Store cooked chicken in an airtight container for up to 4 days. Keep the slaw in a separate container for best texture.
Freezer
Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Warm the chicken in a skillet over medium heat or microwave until heated through. Assemble sandwiches fresh for the best results.
Similar Recipes
Korean BBQ Chicken Sandwich with Cabbage Slaw
Ingredients
For the Korean BBQ Chicken
- 2 lbs boneless skinless chicken thighs or chicken 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 garlic cloves minced
- 1 tsp grated fresh ginger
- 1 tbsp toasted sesame seeds
- 2 green onions thinly sliced
For the Cabbage 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 to taste
- Black pepper to taste
For Assembly
- 4 brioche or potato sandwich buns
- Butter for toasting buns
- Extra gochujang or Korean BBQ sauce optional
Instructions
- In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions.
- Add the chicken and toss until fully coated in the marinade.
- Marinate for 20 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
- In a large bowl, combine the green cabbage, red cabbage, and carrot.
- In a small bowl, whisk together mayonnaise, rice vinegar, sugar, salt, and pepper.
- Pour the dressing over the cabbage mixture and toss well to combine.
- Refrigerate the slaw until ready to serve.
- Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil if needed.
- Cook the chicken for 6–7 minutes per side until caramelized and cooked through, reaching an internal temperature of 165°F (74°C).
- Let the chicken rest for 5 minutes before slicing.
- Split the buns and lightly butter each side.
- Toast the buns in a skillet or under a broiler until golden brown.
- Assemble the Korean BBQ Chicken Sandwich by placing the chicken on the bottom bun.
- Spoon over extra sauce if desired.
- Top with a generous portion of cabbage slaw.
- Finish with the top bun and serve immediately.
Notes
- Brioche buns provide a rich, buttery flavor that pairs beautifully with the spicy chicken.
- Potato buns offer a softer texture and excellent durability.
- Serve with sweet potato fries, roasted potatoes, or a simple cucumber salad.
- Leftover chicken can be used in wraps, rice bowls, or salads.
Conclusion
This Korean BBQ Chicken Sandwich with Cabbage Slaw is an easy and satisfying meal packed with bold flavors and irresistible texture. The juicy marinated chicken, crunchy slaw, and toasted bun create a delicious balance that everyone will love. Whether you’re serving it for a weeknight dinner or a casual gathering, this sandwich is sure to become a favorite recipe in your collection.