why make this recipe
This Savory Korean BBQ Chicken Sandwich with Crunchy Slaw is a delightful mix of textures and flavors. The chicken is tender and juicy with a sweet and spicy marinade, while the slaw adds a refreshing crunch. It makes for a perfect lunch or dinner, and it can easily impress your family and friends. Plus, it’s simple to prepare and customize according to your tastes!
how to make Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
Ingredients:
- 1 pound Chicken Thighs (Substitute with chicken breasts for a leaner option.)
- 1/4 cup Soy Sauce (Opt for low-sodium for a healthier option.)
- 2 tablespoons Brown Sugar (Can replace with coconut sugar.)
- 1 tablespoon Honey (Substitute with agave nectar for a vegan option.)
- 1 tablespoon Gochujang (Reduce for a milder taste.)
- 1 tablespoon Rice Vinegar (Apple cider vinegar works as an alternative.)
- 1 tablespoon Sesame Oil (Caution for sesame allergies.)
- 2 cloves Garlic (Minced fresh for best flavor.)
- 1 teaspoon Ginger (Grated fresh for best flavor.)
- 2 tablespoons Sesame Seeds (Optional garnish.)
- 2 cups Green & Red Cabbage (Substitute red cabbage with more green if needed.)
- 1 medium Carrot (Julienne or grate as preferred.)
- 1/2 cup Mayonnaise (Vegan mayo can substitute for a plant-based option.)
- 1 teaspoon Salt (Adjust to taste.)
- 1/2 teaspoon Black Pepper (Adjust to taste.)
- 4 buns Brioche or Potato Buns (Opt for gluten-free buns if needed.)
- 2 tablespoons Butter (Can be omitted for dairy-free.)
Directions: Marinating and Cooking
- Begin by preparing the marinade. In a bowl, mix together the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger.
- Place the chicken thighs in a resealable bag or bowl and pour the marinade over them. Seal the bag or cover the bowl and let the chicken marinate for at least 30 minutes, or up to overnight for more flavor.
- Preheat your grill or skillet over medium heat. Remove the chicken from the marinade, letting excess marinade drip off.
- Cook the chicken for about 5-7 minutes on each side or until it is cooked through and has a nice char. The internal temperature should reach 165°F (75°C).
- While the chicken is cooking, prepare the slaw. In a large bowl, combine the cabbage, carrot, mayonnaise, salt, and black pepper. Mix well and taste to adjust seasoning.
- Once the chicken is done, let it rest for a few minutes. Then, slice the chicken into strips.
how to serve Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
Slice the brioche or potato buns in half and butter the inside if desired. Toast the buns on the grill or in a pan until they are golden. Place some chicken strips on the bottom half of each bun, then generously top with the crunchy slaw. Add sesame seeds on top for garnish, if using. Place the top half of the bun on and serve your delicious sandwiches warm!
how to store Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
If you have leftovers, store the chicken and slaw separately in airtight containers. The chicken can be kept in the fridge for up to 3 days, while the slaw is best consumed within 2 days for optimum freshness. Reheat the chicken gently in a microwave or pan when you’re ready to enjoy again.
tips to make Savory Korean BBQ Chicken Sandwich with Crunchy Slaw
- For extra flavor, let the chicken marinate overnight.
- You can adjust the amount of gochujang based on your preferred spice level.
- Feel free to add other vegetables to the slaw, such as bell peppers or cucumbers, for more crunch and nutrients.
variation
Try using different proteins like pork or tofu for a unique twist on this sandwich. You can also experiment with different types of buns, such as whole grain or wraps!
FAQs
Can I make this sandwich ahead of time?
Yes, you can prepare the chicken and slaw a few hours in advance. Just assemble the sandwich right before serving for the best texture.
Is this dish spicy?
It can be if you use a lot of gochujang. You can reduce the amount to keep it milder if preferred.
Can I freeze the chicken?
Absolutely! You can freeze the marinated chicken for up to 3 months. Thaw it in the fridge before cooking.
