Description
A deliciously marinated chicken sandwich complemented by zesty cabbage slaw, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 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 Garlic (finely minced)
- 1 inch Fresh Ginger (grated)
- 2 cups Shredded Green and Red Cabbage
- 1 cup Julienned Carrot
- 1/2 cup Mayonnaise
- 1 tbsp Sugar
- 4 pieces Brioche or Potato Sandwich Buns
- 2 tbsp Butter
Instructions
- Combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl and whisk until smooth.
- Place chicken thighs in a zip-lock bag or shallow dish and pour marinade over, sealing to marinate for at least 30 minutes (up to 2 hours).
- Heat a skillet over medium-high heat with a tablespoon of oil. Remove chicken from marinade and cook for 5-7 minutes on each side until cooked through, basting with leftover marinade.
- Whisk together mayonnaise, shredded cabbage, julienned carrot, and sugar in a separate bowl to create the slaw.
- Toast brioche buns in a skillet with butter until golden brown.
- Assemble the sandwich with a generous portion of chicken on the bottom bun, topped with zesty cabbage slaw, and complete with the top bun.
Notes
For a lighter version, substitute Greek yogurt for mayonnaise. Adjust the spice level by increasing or decreasing gochujang according to taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling or Skillet Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 10g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Korean BBQ, Chicken Sandwich, BBQ Chicken, Slaw, Summer Recipe, Quick Meal