Korean BBQ Chicken Sandwich with Zesty Cabbage Slaw Bliss
A fusion of Korean flavors and Western comfort, this sandwich features tender marinated chicken breast pan-seared to perfection, nestled in a toasted brioche bun with a refreshing cabbage slaw. Sweet, spicy, and crispy—ready in under 30 minutes!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45
- Yield: 2 sandwiches
- Category: dinner
- Method: Pan Searing
- Cuisine: Korean Fusion
- Diet: General
Ingredients
1 lb boneless, skinless chicken thighs
3 tbsp gochujang paste
2 tbsp soy sauce (low sodium)
1 tbsp honey
1 tbsp rice vinegar
1 tsp sesame seeds (toasted)
2 brioche buns
For the slaw: 2 cups shredded green and red cabbage
1 cup julienned carrots
1 tbsp rice vinegar
1 tsp toasted sesame oil
1 tbsp mayonnaise (optional for creaminess)
2 green onions, sliced
4 tbsp chopped cilantro
Instructions
Whisk gochujang, soy sauce, honey, rice vinegar, and 1 tsp sesame seeds in a bowl. Marinate chicken for 30 minutes to 2 hours.
Warm brioche buns in a pan. Pan-sear chicken over medium-high heat until golden and rested (internal temp 165°F).
Toss cabbage, carrots, rice vinegar, toasted sesame oil, mayonnaise, green onions, and cilantro in a bowl. Set aside.
Assemble: Layer chicken onto a bun, top with slaw, and serve immediately.
Notes
For oil-free slaw, omit mayonnaise. Use chicken breast for leaner protein.
Marinate up to 4 hours for deeper flavor.
Keep slaw separate until serving to maintain crunch.