Indulge in a bold and savory homemade Korean BBQ chicken sandwich that brings restaurant-quality flavors into your own kitchen. This recipe features tender chicken thighs marinated in a sticky-sweet, gochujang-infused glaze, paired with a vibrant, crunchy slaw for the perfect contrast. Ideal for busy weeknights, this satisfying meal delivers juicy results and a deep caramelization that makes it an instant family favorite.
1 lb boneless skinless chicken thighs
1/4 cup soy sauce
2 tbsp brown sugar
2 tbsp honey
2 tbsp gochujang
2 tbsp rice vinegar
1 tbsp sesame oil
4 cloves minced garlic
1 inch grated ginger
2 cups shredded cabbage
1 cup julienned carrots
1/2 cup mayonnaise
1 tbsp sugar
1 splash vinegar
4 brioche or potato buns
2 tbsp butter
Whisk the soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, garlic, and ginger in a medium bowl until smooth.
Add the chicken thighs to the bowl, tossing until they are thoroughly coated in the sauce. Let the chicken marinate for 20 minutes at room temperature or up to 2 hours in the fridge.
Combine the shredded cabbage and carrots in a large bowl, then stir in the mayonnaise, sugar, and vinegar to create your tangy slaw. Keep this in the refrigerator until ready to serve.
Heat your skillet or grill pan over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and the glaze is caramelized.
Slice the chicken into strips and toast your buttered buns until golden brown.
Layer the chicken on the bottom bun, pile high with the crunchy slaw, and top with the second bun.
Monitor your heat carefully while cooking; if the sugar in the marinade begins to darken too quickly, reduce the heat to prevent burning. For extra flavor, you can garnish with toasted sesame seeds or sliced green onions.
Find it online: https://elitesrecipes.com/homemade-korean-bbq-chicken-sandwich/