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A flavorful Korean-inspired sandwich featuring marinated and grilled chicken thighs with a caramelized gochujang glaze, topped with a creamy, tangy cabbage slaw and served on buttery toasted buns. Ready in about 35 minutes, perfect for a quick, satisfying meal.

  • Total Time: 35 minutes
  • Yield: 4 hearty sandwiches 1x

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (skinless recommended for juiciness; breasts can be used but are leaner)
  • 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 fresh
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon toasted sesame seeds
  • Green onions, thinly sliced, for garnish
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned thin
  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar (for slaw)
  • 1 teaspoon sugar (for slaw)
  • Salt and black pepper to taste (for slaw)
  • 4 brioche or potato sandwich buns, soft and tender with a slight sweet note
  • Butter for toasting buns
  • Optional: Extra gochujang or Korean BBQ sauce as a dip or drizzle

Instructions

  1. Whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, freshly grated ginger, and toasted sesame seeds until smooth to make the marinade.
  2. Reserve 2–3 tablespoons of the marinade if using as a glaze later.
  3. Add chicken thighs to the remaining marinade and toss to coat completely.
  4. Marinate chicken at room temperature for at least 20 minutes or cover and refrigerate up to 2 hours (recommended to bring chicken to room temperature 15–20 minutes before cooking if refrigerated).
  5. In a large bowl, toss shredded green and red cabbage with julienned carrot.
  6. In a small bowl, whisk mayonnaise, rice vinegar, sugar, salt, and black pepper until smooth.
  7. Pour the dressing over the cabbage mixture and toss to coat; chill the slaw until ready to assemble.
  8. Heat a cast-iron skillet or grill pan over medium-high heat and lightly oil the surface.
  9. Add marinated chicken to the pan without overcrowding; cook 6–7 minutes per side until charred and cooked through.
  10. If using reserved marinade as glaze, simmer it until thickened and brush or drizzle over the chicken during the last minute of cooking.
  11. Transfer cooked chicken to a cutting board; let rest for 5 minutes before slicing against the grain or leaving pieces whole.
  12. Slice buns in half; spread a light layer of butter on the cut sides and toast in the skillet or under the broiler until golden and crisp at edges.
  13. Assemble sandwiches by layering grilled chicken on the toasted bottom bun, drizzling extra Korean BBQ sauce or reserved glaze if desired, topping with the creamy cabbage slaw and sliced green onions, then crowning with the toasted top bun.
  14. Serve immediately while warm and crunchy.

Notes

Chicken thighs are preferred for juiciness and flavor; breasts can dry out more easily if used., Avoid overcrowding the pan to get a proper char and caramelization on the chicken., Cook on medium-high heat but watch closely to prevent burning due to sugar in marinade; adjust heat as needed., Set aside marinade before adding raw chicken if you want to use it as a sauce glaze and always simmer it to eliminate bacteria., Shred cabbage very thinly, preferably with a mandoline or shredder, for a professional slaw texture., To reduce heat, halve the amount of gochujang and add extra honey to balance flavor., Grilling is an excellent alternative to pan-searing for a smoky Korean BBQ flavor., For vegan options, substitute pressed extra-firm tofu, tempeh, or seitan and marinate and cook similarly., Make-ahead: marinate chicken and prepare slaw up to 2 hours ahead; cook chicken earlier and reheat gently before assembly to maintain crisp buns and fresh textures., Store cooked chicken and slaw separately in airtight containers; chicken keeps for 3-4 days refrigerated or up to 2 months frozen; slaw best eaten fresh and refrigerated up to 3-4 days.

  • Author: Ashley
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Korean

Nutrition

  • Serving Size: 1 sandwich
  • Calories: Approximately 550-600 calories per sandwich (estimate based on ingredients)
  • Fat: Approximately 20 grams per serving
  • Carbohydrates: Approximately 45 grams per serving
  • Protein: Approximately 35 grams per serving