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Spicy Korean BBQ Chicken Sandwich

Juicy chicken thighs coated in a sticky, glossy gochujang glaze, topped with fresh crunchy slaw on a toasted bun.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course
Cuisine: Fusion, Korean-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 4 boneless skinless chicken thighs pounded even
  • 1 tbsp vegetable oil for searing
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
Crispy Slaw
  • 2 cups green cabbage shredded
  • 1 cup carrots julienned
  • 0.25 cup fresh cilantro chopped
  • 2 green onions sliced
  • 2 tbsp mayonnaise
  • 1 tbsp lime juice fresh
  • 1 tsp rice vinegar
  • 0.5 tsp sugar
Assembly
  • 4 hamburger buns sesame seed or brioche
  • 2 tbsp butter softened

Equipment

  • Large Skillet
  • Mixing bowls
  • Whisk
  • Cutting board

Method
 

  1. Pound chicken thighs to an even thickness and season lightly with salt and pepper.
  2. Whisk gochujang, soy sauce, brown sugar, 1 tbsp rice vinegar, sesame oil, garlic, and ginger until smooth to make the BBQ sauce.
  3. Combine cabbage, carrots, cilantro, and green onions. Toss with mayonnaise, lime juice, 1 tsp rice vinegar, sugar, salt, and pepper. Let rest 10 minutes.
  4. Butter the buns and toast them face-down in a skillet until golden. Set aside.
  5. Heat oil in the skillet over medium-high heat. Sear chicken 5-6 minutes per side until deeply browned and cooked through (165°F).
  6. Reduce heat to low, pour the BBQ sauce over the chicken, and turn to coat until the sauce is thick and sticky.
  7. Place glazed chicken on bottom buns, top generously with the crispy slaw, add the top bun, and serve immediately.

Notes

If you want extra heat, add a pinch of gochugaru to the sauce. Brioche buns hold up best to the heavy, sticky sauce.