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Savory Korean BBQ Chicken Sandwich with Crunchy Slaw

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight

Enjoy the irresistible flavors of Savory Korean BBQ Chicken Sandwich with Crunchy Slaw at home, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Thighs Substitute with chicken breasts for a leaner option.
  • 1/4 cup Soy Sauce Low-sodium for a healthier option.
  • 2 tablespoons Brown Sugar Can be replaced with coconut sugar.
  • 2 tablespoons Honey Use agave nectar for a vegan version.
  • 1 tablespoon Gochujang Reduce for a milder taste.
  • 1 tablespoon Rice Vinegar Substitute with apple cider vinegar.
  • 1 tablespoon Sesame Oil Caution for sesame allergies.
  • 2 cloves Garlic Use fresh, minced for best results.
  • 1 teaspoon Ginger Grated fresh for distinct flavor.
  • 2 tablespoons Sesame Seeds Optional garnish.
For the Slaw
  • 2 cups Green & Red Cabbage Use more green if red cabbage is unavailable.
  • 1 medium Carrot Julienne for visual elegance.
  • 1/2 cup Mayonnaise Substitute with vegan mayo.
  • to taste Salt and Black Pepper Adjust to taste.
For the Buns
  • 4 buns Brioche or Potato Buns Opt for gluten-free buns if necessary.
  • 1 tablespoon Butter Can be omitted for a dairy-free option.

Equipment

  • Skillet
  • medium bowl
  • Airtight Containers

Method
 

Preparation
  1. In a medium bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined. Add the chicken thighs and coat with marinade. Cover and marinate in the refrigerator for at least 20 minutes, up to 2 hours.
  2. While the chicken marinates, prepare the slaw by slicing cabbage and julienne carrot. In a separate bowl, mix mayonnaise, rice vinegar, sugar, salt, and pepper. Combine slaw with dressing and refrigerate.
  3. Heat a skillet over medium-high heat. Cook marinated chicken thighs for 6-7 minutes on each side until caramelized and internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
  4. Toast split buns in the same skillet with melted butter, cut side down, for 2-3 minutes until golden brown.
  5. Assemble the sandwich with sliced chicken on the bottom half, drizzle with BBQ sauce if desired, top with slaw, and close with the top half of the bun.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 10gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Allow the chicken to marinate overnight for deeper flavor. Properly preheat the skillet for a good sear. Toasting the buns adds crucial texture.

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