Korean BBQ Chicken Cabbage Slaw

If you crave a vibrant spin on a classic sandwich, this Korean BBQ chicken sandwich with cabbage slaw is my family’s answer to casual comfort food that never bores our taste buds. Juicy chicken thighs soak up a sweet and spicy marinade, while crisp slaw brings contrast and crunch. Every bite is a flavor celebration that always gets rave reviews at our dinner table.

My kids always ask for seconds and love making their own sandwiches. The first time I tried this for a summer get-together, there were no leftovers at all. Friends still message me for the recipe because the sandwich is just that memorable.

Ingredients

• Boneless skinless chicken thighs: These hold moisture best and soak up the marinade for tender results. Use fresh meat if possible for juiciness
• Low sodium soy sauce: Adds savory depth without being too salty. Choose a naturally brewed type for complex flavor
• Brown sugar: Sweetens and helps caramelize the chicken. Look for soft moist sugar that feels slightly sticky for freshness
• Honey: Boosts flavor with floral notes and helps achieve a sticky glaze. Use good local honey if available
• Gochujang: Fermented Korean chili paste gives classic heat and gentle smokiness. The fresher the gochujang the better so check for a vibrant red color
• Rice vinegar: Helps balance the sweetness and adds brightness. Choose unseasoned rice vinegar for pure tang
• Sesame oil: Nutty aroma that uplifts all the flavors. Toasted versions are best for richness
• Garlic: Fresh garlic makes a big difference. Use firm unblemished cloves for best punch
• Fresh ginger: Lends zing and warmth. Peel before grating for silky texture
• Toasted sesame seeds: Crunch and nuttiness. Toast your own by gently heating raw seeds in a dry pan
• Green onions: These give a fresh lift. Slice thin and use both green and white parts for color and bite
• Green cabbage: Crunchy and mild. Use firm heads with tightly packed leaves
• Red cabbage: For a pop of color and extra crispness. Look for deep vibrant hues
• Carrot: Adds mild sweetness and crunch. Smaller carrots are often sweeter and more tender
• Mayonnaise: Binds the slaw with creamy tang. Full fat mayo provides best texture
• Sugar: Just enough to highlight the vegetables. Fine granulated sugar dissolves easily
• Salt and black pepper: Brings all flavors together. Use freshly cracked black pepper for the best result
• Brioche or potato sandwich buns: Rich flavorful base for the sandwich. Always pick buns that feel pillowy and fresh
• Butter: For toasting gives luscious golden crust. Use unsalted butter for better control
• Korean BBQ sauce (optional): Extra to drizzle or dip. Brings more heat and shine. Look for one with a glossy slightly thick texture

Instructions

Marinate the Chicken:

Combine soy sauce brown sugar honey gochujang rice vinegar sesame oil garlic ginger and sesame seeds in a bowl. Whisk thoroughly until the mixture is smooth. Add chicken thighs, turning to coat each piece fully. Let sit at room temperature for at least twenty minutes or up to two hours in the fridge if you want deeper flavor. Chicken should glisten and appear richly colored when ready

Make the Cabbage Slaw:

Mix shredded green cabbage red cabbage and julienned carrot in a large bowl. In another small bowl whisk together mayonnaise rice vinegar sugar a pinch of salt and cracked black pepper until creamy. Pour dressing over cabbage mixture. Toss with your hands or tongs until vegetables are all coated evenly then chill covered in the refrigerator until assembly

Cook the Chicken:

Heat a heavy grill pan or cast iron skillet over medium high. Brush or spray lightly with oil when hot. Lay the marinated chicken pieces flat in the pan. Cook six to seven minutes per side until chicken is slightly charred outside and the thickest part registers hot and cooked through. Turn only once or twice so a caramelized crust forms. Remove chicken to a board and let it rest untouched for five minutes before slicing or serving whole. This keeps juices inside the meat

Toast the Buns:

Slice each sandwich bun in half, lightly spread cut sides with butter. Place buttered side down on the same skillet or under a broiler. Toast until the surface is golden brown and crisp to the touch. Edges should look slightly crisped. This builds strength in the bun and prevents sogginess when you add the saucy chicken and slaw

Assemble the Sandwich:

Start by layering the steamed or sliced grilled chicken on the bottom half of each bun. If you want extra sauciness, spoon on additional BBQ sauce or a dollop of gochujang. Add a heaping scoop of cold cabbage slaw. Press gently so it nestles into the chicken. Top with the other half of the bun. Serve hot and eat immediately for the best combo of juicy and crunchy

My favorite ingredient in this recipe has to be the gochujang because its bold savory spice transforms basic chicken into something super special. Watching my family dig in with sticky fingers always makes me laugh and reminds me of big summer dinners out on the porch with this sandwich as the star.

Storage Tips

Store leftover chicken and slaw in separate airtight containers in the fridge. The chicken will stay juicy for up to three days and the slaw keeps its crunch for two to three days. Toast fresh buns just before serving to revive texture. For leftovers I like slicing the chicken cold and making easy wraps or salads for lunch

Ingredient Substitutions

Swap chicken thighs with breasts if preferred for a lighter version. For a vegan twist marinated tofu works beautifully. Replace gochujang with a mild chili paste if you want less heat. Gluten free tamari can stand in for soy sauce. For dairy free slaw use plant based mayo instead

Serving Suggestions

Pile the sliced chicken and slaw on sliders for parties. Serve with sesame roasted sweet potatoes or crisp pickles on the side. I always scatter extra green onions and sesame seeds over the top for a pop of color and flavor. Little bowls of extra barbecue sauce are fun for dipping too

Cultural and Historical Context

Korean barbecue tradition is all about sharing plates and bold seasonings. This sandwich recipe brings those family style flavors right into a casual format perfect for home cooks. Even if you have never tried gochujang before this is a very friendly recipe for new or seasoned cooks who want to try Korean inspired meals

Seasonal Adaptations

In summer grill the chicken outdoors for smokier Real flavor. Blend in thinly sliced radish or green apple to your slaw for extra crispness and tang. In winter use toasted rolls and serve with hot kimchi soup for a warming meal

This vibrant sandwich always draws a crowd and never has leftovers. You will want to make it again and again for family and friends alike!

Recipe Q&A

→ How do you keep chicken thighs juicy while cooking?

Use boneless, skinless chicken thighs and marinate them for at least 20 minutes. Cook over medium-high heat until just done, letting the chicken rest before slicing for juicy results.

→ Can I substitute chicken breasts for thighs?

Yes, but thighs are recommended for juiciness. If using breasts, be careful not to overcook to prevent dryness.

→ What is gochujang and why use it?

Gochujang is a Korean fermented chili paste that adds savory heat and depth. It's key for authentic flavor in the BBQ marinade.

→ How can I make the cabbage slaw ahead of time?

Prepare the slaw up to a few hours in advance and keep it refrigerated. Toss again before assembling for maximum crunch.

→ Why toast the sandwich buns?

Toasting adds texture and helps prevent soggy buns from the juicy chicken and slaw, resulting in a better bite.