This is the Korean BBQ Chicken Sandwich you’ve been dreaming of. Imagine a thick, impossibly juicy grilled chicken thigh, lacquered in a glossy, dark reddish-brown glaze that’s the perfect harmony of sweet, spicy, and savory.
That incredible chicken rests on a lightly toasted, buttery brioche bun, providing a soft, rich base. It’s then piled high with a vibrant, crunchy slaw that cuts through the richness with its creamy, tangy dressing.
Every bite is a journey of textures and flavors, from the sticky chicken to the crisp slaw, all garnished with a sprinkle of nutty sesame seeds and fresh, sharp green scallions. This isn’t just a sandwich; it’s an experience.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The sticky, spicy-sweet gochujang glaze on the chicken is perfectly complemented by the cool, tangy, and creamy slaw.
- Incredible Textures: You get it all: the tender, juicy chicken, the crisp crunch of the cabbage and carrots, and the soft, pillowy brioche bun.
- Visually Stunning: Following this recipe will create a sandwich that looks exactly like the photos—a thick, juicy, and beautifully glazed masterpiece.
- Restaurant-Quality at Home: The steps are straightforward, guiding you to create a sandwich that rivals your favorite Korean fusion restaurant.
Ingredients & Substitutions
Here is everything you need to build this incredible sandwich. Remember, precise measurements are key to achieving that perfect balance of flavors and textures.
For the Korean BBQ Glaze:
- Gochujang (Korean Chili Paste): 1/4 cup (60g). This is the heart of the glaze, providing that signature spicy, sweet, and savory depth. Do not substitute this if you want the authentic taste.
- Soy Sauce: 3 tbsp (45ml). Use low-sodium soy sauce to control the saltiness. It adds the deep, dark color and umami flavor.
- Brown Sugar: 3 tbsp (40g), packed. This is crucial for creating the sticky, glossy texture and balancing the spice of the gochujang.
- Rice Vinegar: 1 tbsp (15ml). A splash of acidity is needed to cut through the richness and sweetness.
- Toasted Sesame Oil: 2 tsp (10ml). This adds a wonderful nutty aroma that is characteristic of Korean cuisine.
- Garlic: 2 cloves, minced. Freshly minced garlic provides a pungent, aromatic kick.
- Ginger: 1 tsp, freshly grated. Ginger adds a warm, zesty spice that complements the garlic.
- Cornstarch: 1 tsp. This is our foundational thickener, mixed with a little water to create a slurry that makes the glaze glossy and thick.
- Water: 1 tbsp (15ml). Used to make the cornstarch slurry.
For the Grilled Chicken:
- Boneless, Skinless Chicken Thighs: 4 thick pieces, about 1.5 lbs (680g). Thighs are essential for a juicy result that stands up to grilling.
- Vegetable Oil: 1 tbsp (15ml). A neutral oil for grilling to prevent sticking.
- Kosher Salt: 1/2 tsp (3g). For seasoning the chicken before it hits the grill.
- Black Pepper: 1/4 tsp (1.5g). For a touch of gentle spice.
For the Creamy Slaw & Assembly:
- Mayonnaise: 1/2 cup (115g). The creamy base of our slaw dressing.
- Rice Vinegar: 1 tbsp (15ml). Adds the necessary tang to the dressing.
- Sugar: 1 tsp (4g). A touch of sweetness to balance the vinegar.
- Shredded Green Cabbage: 1.5 cups (150g). Provides the bulk and a fresh, crunchy texture.
- Shredded Purple Cabbage: 1.5 cups (150g). Adds vibrant color and a slightly peppery flavor.
- Carrots: 1 large, julienned. The carrots add a subtle sweetness and a beautiful visual contrast.
- Brioche Buns: 4 buns. Their rich, buttery flavor is the perfect vessel for the bold fillings.
- Unsalted Butter: 2 tbsp (30g), melted. For toasting the buns to golden, buttery perfection.
- Toasted White Sesame Seeds: For garnish.
- Green Scallions: 2 stalks, finely chopped. For a fresh, oniony finish.
Equipment Needed
- Grill or Cast-Iron Grill Pan
- Small Saucepan
- Mixing Bowls
- Whisk
- Tongs
- Pastry Brush
Step-by-Step Instructions
Follow these steps closely to replicate the exact textures and visuals of the perfect Korean BBQ Chicken Sandwich.
Step 1: Prepare the Creamy Slaw
In a large bowl, whisk together the mayonnaise, 1 tbsp (15ml) of rice vinegar, and sugar until smooth and creamy. This will be your slaw dressing.
Add the shredded green cabbage, purple cabbage, and julienned carrots to the bowl. Toss everything together until the vegetables are lightly and evenly coated in the dressing. Set aside in the refrigerator to chill while you prepare the rest of the components.
Step 2: Create the Glossy BBQ Glaze
In a small saucepan, combine the gochujang, soy sauce, brown sugar, 1 tbsp (15ml) of rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk to combine.
Bring the mixture to a simmer over medium heat, stirring occasionally. In a separate small bowl, mix the cornstarch and 1 tbsp (15ml) of water to form a smooth slurry. Pour the slurry into the saucepan and continue to simmer for 2-3 minutes, whisking constantly. You are looking for a visual cue: the glaze should thicken enough to coat the back of a spoon, appearing dark reddish-brown and glossy.
Remove from heat and set aside. You will use about half for basting and reserve the other half for a final coat.
Step 3: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Pat the chicken thighs dry with a paper towel, then coat them lightly with vegetable oil. Season both sides with salt and pepper.
Place the chicken on the hot grill. Cook for 5-7 minutes per side. The chicken should be cooked through and show beautiful grill marks. During the last 2 minutes of cooking, generously brush the chicken thighs with the Korean BBQ glaze on both sides. Listen for the sizzle as the sugars in the glaze caramelize.
Remove the chicken from the grill and let it rest for 5 minutes. This is crucial for keeping it juicy. After resting, brush with another layer of the reserved glaze to give it that heavy, glossy coating.
Step 4: Toast the Buns & Assemble
Brush the cut sides of the brioche buns with melted butter. Place them cut-side down on the grill or in a pan for 1-2 minutes, or until lightly toasted and golden brown.
To assemble, place a glazed chicken thigh on each bottom bun. Top with a generous amount of the crunchy, creamy slaw. Garnish with a sprinkle of toasted white sesame seeds and finely chopped green scallions.
Lean the top half of the brioche bun against the side, and serve immediately.
Expert Tips for Success
- Don’t Skip Resting the Chicken: Allowing the chicken to rest before serving is the key to ensuring it remains tender and juicy.
- Toast Those Buns: Toasting the brioche buns with butter not only adds flavor but also creates a barrier that prevents them from getting soggy from the slaw and glaze.
- Control the Glaze Thickness: If your glaze is too thin, simmer it for a few more minutes. If it gets too thick, you can whisk in a teaspoon of water to thin it out.
- Slaw Component Prep: For the crunchiest slaw, you can prepare the dressing and the shredded vegetables separately and only combine them just before serving.
Storage & Reheating
This sandwich is best enjoyed fresh, but leftovers can be stored. Keep the grilled chicken, slaw, and buns in separate airtight containers in the refrigerator for up to 2 days.
To reheat, gently warm the chicken in a pan over medium-low heat or in the microwave. Do not reheat the slaw. Assemble the sandwich fresh just before eating.
What to Serve With This
While this Korean BBQ Chicken Sandwich is a complete meal on its own, it pairs wonderfully with a few sides to round out the experience.
- For a refreshing and tangy counterpoint, a crisp and cool Spicy Cucumber Salad is the perfect choice.
- If you’re craving something starchy, a side of ultra Crispy Oven-Roasted Potatoes provides a fantastic textural contrast.
- To lean into the Korean flavors, serving it alongside a vibrant bowl of Bibim Guksu (Spicy Korean Cold Noodles) makes for an unforgettable feast.
Frequently Asked Questions
For the best results with maximum crunch and flavor, it’s recommended to store the components separately and assemble the sandwich just before serving. The chicken, glaze, and slaw can all be prepared up to a day in advance.
Yes, you can use chicken breast, but be mindful of the cooking time as it can dry out more easily than thighs. Pound the breast to an even thickness and grill until the internal temperature reaches 165°F (74°C).
To reduce the spiciness, simply decrease the amount of gochujang in the glaze. You can replace the omitted amount with a little extra brown sugar or a teaspoon of miso paste for umami.
Gochujang provides the authentic, signature flavor of Korean BBQ. While it’s highly recommended, if you cannot find it, you could try a mix of sriracha and a little white miso paste as a substitute, though the final taste will be different.
A heavy-bottomed cast-iron skillet or grill pan over medium-high heat is an excellent alternative. It will give you a fantastic sear and char on the chicken.
The Recipe
The Ultimate Korean BBQ Chicken Sandwich
Ingredients
Equipment
Method
- In a large bowl, whisk together the mayonnaise, 1 tbsp (15ml) of rice vinegar, and sugar until smooth. Add the shredded green cabbage, purple cabbage, and julienned carrots. Toss to combine evenly. Refrigerate.
- In a small saucepan, combine gochujang, soy sauce, brown sugar, 1 tbsp (15ml) rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat. In a small bowl, whisk cornstarch and water to make a slurry, then add it to the saucepan. Whisk and simmer for 2-3 minutes until thickened and glossy. Remove from heat.
- Preheat grill to medium-high. Coat chicken thighs with oil and season with salt and pepper. Grill for 5-7 minutes per side until cooked through. In the final 2 minutes, brush generously with the BBQ glaze on both sides. Remove from grill, let rest for 5 minutes, then brush with more glaze.
- Brush the cut sides of the brioche buns with melted butter and toast on the grill for 1-2 minutes until golden brown. Place a glazed chicken thigh on each bottom bun, top with a generous amount of slaw, and garnish with sesame seeds and chopped scallions. Serve immediately.
Notes
Toast Those Buns: Toasting the brioche buns with butter not only adds flavor but also creates a barrier that prevents them from getting soggy from the slaw and glaze.
Control the Glaze Thickness: If your glaze is too thin, simmer it for a few more minutes. If it gets too thick, you can whisk in a teaspoon of water to thin it out.
Slaw Component Prep: For the crunchiest slaw, you can prepare the dressing and the shredded vegetables separately and only combine them just before serving.
If you make this recipe, please leave a comment below and let us know how it turned out! We’d love to hear from you. For more delicious inspiration, be sure to follow us on Pinterest @kitchen_spark.
