Can I use chicken breasts instead of thighs?

Yes! Breasts work fine, but they’re leaner, so watch the cook time closely to avoid drying them out. If using breasts, consider pounding them slightly for even cooking.

How spicy is gochujang in this sandwich?

It’s a warm, steady heat—not “call the fire department.” But spice levels vary by brand. If you’re cooking for sensitive eaters, start with 1 tablespoon and taste the marinade.

Can I make this ahead for meal prep?

Absolutely. Cook the chicken ahead and keep it refrigerated. Store the slaw separately so it stays crunchy. Reheat chicken, toast buns, assemble.

How do I store leftovers?

Keep chicken and slaw in separate airtight containers in the fridge for up to 3–4 days . Toast fresh buns when serving again for the best texture.

Can I turn this into korean chicken kabobs?

Yes! Cut chicken into chunks before marinating, thread onto skewers, and grill. Same flavors, different vibe—great for summer nights.

9 Easy Korean BBQ Chicken Sandwich Wins

Description

Sweet, spicy, sticky, and unbelievably juicy—this Korean BBQ Chicken Sandwich with Cabbage Slaw is the weeknight hero you didn’t know you needed. Gochujang-glazed chicken thighs get caramelized in a hot skillet (or grill!), then piled onto toasted buns with a crisp, tangy cabbage slaw for the perfect spicy-crunchy bite.

Ingredients

Scale

For the Korean BBQ 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 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 and black pepper, to taste

For Assembly

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

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Instructions

Marinate the chicken:
In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions. Add chicken thighs and toss to coat. Marinate 20 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.
Make the cabbage slaw:
In a large bowl, combine green cabbage, red cabbage, and carrot. In a small bowl, whisk mayo, rice vinegar, sugar, salt, and pepper. Pour over 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 chicken 6–7 minutes per side, until nicely caramelized and cooked through (165°F internal temp). Rest 5 minutes, then slice (or leave whole).
Toast the buns:
Split buns, butter lightly, and toast in the skillet (or under a broiler) until golden.
Assemble the sandwiches:
Add 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.

Notes

Chicken thighs = juicier. Breasts work, but reduce cook time slightly to avoid drying out.

Heat level: Gochujang brings a warm spice. Want it milder? Use 1 tbsp gochujang and add an extra drizzle of honey.

Make-ahead tip: Store cooked chicken and slaw separately. Toast buns fresh for best texture.

Kabob option: Cube chicken before marinating, skewer, and grill for Korean-style chicken kabobs.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Sandwiches
Method: Skillet / Grilled
Cuisine: Korean-American

Nutrition

Serving Size: 1 sandwich
Calories: 725 kcal
Sugar: 15 g
Sodium: 1700 mg
Fat: 35 g
Saturated Fat: 10 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 180 mg