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Detailed close-up of a Korean BBQ Chicken Sandwich showing the sticky sheen of the glaze and sesame seeds.

Korean BBQ Chicken Sandwich: The Ultimate Crispy, Glossy, and Umami-Packed Recipe

A professional-grade Korean BBQ Chicken Sandwich featuring extra-crispy fried chicken, a glossy Gochujang glaze, and crunchy cabbage slaw on a toasted brioche bun. Perfectly balanced, sweet, spicy, and savory.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Fusion, Korean American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

The Crispy Chicken
  • 2 large Chicken Breasts Boneless, skinless, halved
  • 1 cup Buttermilk For brining
  • 1/2 cup All-purpose Flour
  • 1/2 cup Cornstarch For extra crunch
Korean BBQ Glaze
  • 1/4 cup Gochujang Korean chili paste
  • 2 tbsp Honey For glossy sheen
  • 2 tbsp Soy Sauce
  • 1 tsp Sesame Oil
Assembly & Sides
  • 4 units Brioche Buns Toasted
  • 2 cups Cabbage Thinly shredded
  • 1 tbsp Green Scallions Sliced
  • 1 tbsp White Sesame Seeds

Equipment

  • 1 Dutch Oven or Deep Skillet For deep frying
  • 1 Digital Meat Thermometer To ensure 165°F internal temp
  • 1 Wire Cooling Rack To keep chicken crispy

Method
 

Preparation
  1. Submerge chicken breasts in buttermilk. Shred cabbage thinly and toss with a splash of rice vinegar.
Cooking
  1. Dredge chicken in flour/cornstarch mix. Fry in 350°F (175°C) oil for 5-7 minutes until deep golden brown.
  2. Simmer Gochujang, honey, and soy sauce until thick and glossy. Brush onto fried chicken.
Assembly
  1. Place cabbage on toasted brioche, top with glazed chicken, and garnish with scallions and sesame seeds.

Notes

Use a 50/50 mix of flour and cornstarch for the ultimate crunch.
Toast the brioche buns to prevent sogginess from the slaw and glaze.