Korean BBQ Chicken Sandwich with Cabbage Slaw

If Korean BBQ Chicken Sandwich is calling your name, I get it. Some days you want dinner to feel fun—but you also need it to be realistic (because nobody has time for a 47-step “simple” recipe on a Tuesday). This sandwich is that sweet spot: sticky-saucy, a little spicy, and downright satisfying… with a crunchy slaw that makes you feel like you’ve got your life together even if the laundry says otherwise.

And yes, it tastes like something you’d pay $18 for at a trendy spot—but you’re making it at home, in sweatpants, like the champion you are.

Why You’ll Love This Korean BBQ Chicken Sandwich

• Big flavor, low drama. The marinade does all the heavy lifting.
• Juicy chicken every time. Thighs stay tender even if you get distracted by a text (or a tiny human yelling your name).
• That crunch factor. The slaw cuts through the rich, spicy glaze like a little refreshing reset.
• Perfect “impress but don’t stress” meal. Great for date night, game day, or “I need a win” day.

Ingredients You’ll Need

For the Korean BBQ Chicken

• 2 lbs boneless skinless chicken thighs (breasts work too, but thighs stay juicier)
• 1/2 cup low-sodium soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon honey
• 2 tablespoons gochujang (Korean fermented red chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 4 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon 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 tablespoons mayonnaise
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and black pepper, to taste

For Assembly

• 4 brioche or potato sandwich buns
• Butter (for toasting)
• Extra gochujang or Korean BBQ sauce dip (optional but very “treat yourself”)

How to Make Korean BBQ Chicken Sandwich with Cabbage Slaw

1) Marinate the Chicken

In a medium bowl, whisk together:
soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, and sesame seeds.

Add the chicken thighs and toss until every piece is well coated. Let it marinate at least 20 minutes at room temp. If you want deeper flavor, cover and refrigerate up to 2 hours.

Aneta tip: This marinade is a total multitasker. I’ve used it as a jumping-off point for other korean chicken recipes—it’s especially great for korean chicken kabobs when I’m in a “stick it on a skewer and call it dinner” mood.

2) Make the Cabbage Slaw

While the chicken soaks up all that goodness, grab a large bowl and combine:
green cabbage, red cabbage, and carrot.

In a smaller bowl, whisk:
mayo, rice vinegar, sugar, salt, and pepper.

Pour the dressing over the cabbage mixture and toss until coated. Pop it in the fridge until you’re ready to build the sandwiches.

Why it matters: The slaw’s cool, tangy crunch is the best buddy to spicy-sweet Korean BBQ chicken. Without it, the sandwich is still delicious… but with it? It’s a full experience.

3) Cook the Chicken

Heat a cast-iron skillet or grill pan over medium-high heat. Lightly oil the pan if needed.

Add the marinated chicken thighs and cook 6–7 minutes per side, until charred in spots and cooked through. The sugar and honey help it caramelize into that glossy, “wow” coating.

Let the chicken rest 5 minutes (this keeps it juicy), then slice—or leave it whole if you like a big, bold sandwich situation.

4) Toast the Buns

Split the buns and butter each half lightly. Toast them in the skillet or under a broiler until golden with crisp edges.

This step is small but mighty: it keeps the buns from going soggy once the saucy chicken hits.

5) Assemble the Sandwich

• Bottom bun
• Chicken (sliced or whole)
• Optional: a spoonful of extra sauce or korean bbq sauce dip (no one’s judging)
• A generous pile of chilled slaw
• Top bun

Serve immediately while everything is warm and the slaw is cold and crunchy. That hot-cold contrast? Chef’s kiss.

The “Don’t Panic, You’ve Got This” Cooking Tips

• Too spicy? Use a little less gochujang and add an extra drizzle of honey. You’ll still get flavor without the face-sweat.
• Want more char? Let the pan get properly hot before adding the chicken—don’t rush it. (Char is earned, like trust.)
• Sauce getting dark fast? Turn the heat down a notch. Sugar caramelizes quickly, and we want “sticky-glazed,” not “campfire surprise.”
• Slaw shortcut: Bagged coleslaw mix is absolutely allowed. You’re making a Korean BBQ Chicken Sandwich with Cabbage Slaw, not auditioning for a cooking show.

A Little Story From My Kitchen

This sandwich became my personal “I need something exciting but I’m tired” dinner after one of those weeks where every day felt like Monday. I made it once thinking it would be a fun experiment, and my family inhaled it so fast I barely got to take a photo. Now it’s one of my go-to chicken recipes when I want everyone happy at the table—without turning cooking into an all-night event.

FAQs About Korean BBQ Chicken Sandwich with Cabbage Slaw

Bring the Magic to the Table Tonight

If you’re craving something bold and cozy at the same time, this Korean BBQ Chicken Sandwich is ready to deliver. The chicken is sticky, savory, and just spicy enough to feel exciting, and that crunchy slaw makes every bite feel balanced (and slightly addictive). Make it once, and don’t be surprised if it becomes your “we deserve something delicious” favorite—because a Korean BBQ Chicken Sandwich with Cabbage Slaw has a way of turning an ordinary day into a mini celebration. Happy cooking!

Keep the Chicken Magic Going (More Recipes You’ll Love)

If you loved this Korean BBQ Chicken Sandwich, here are a few more reader-favorite ideas to keep dinner exciting (without turning your kitchen into a stress zone):

• Spicy Korean Chicken — the same bold gochujang vibe, perfect over rice on busy nights.
• Thai Fried Chicken Sandwich — crispy, saucy, and totally weekend-craving-worthy.
• Smashed Cucumber Salad — cool, crunchy, and refreshing when you want something light on the side.
• Gochujang Chicken Burgers with Kimchi Jam — burger night, but with a spicy-sweet twist that feels a little fancy.

If you make this recipe, I’d love to hear how it turned out in your kitchen—please leave a review and tap your star rating (★★★★★). Your feedback helps other home cooks so much!

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