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An appetizing Korean BBQ Chicken Sandwich with a thick, juicy grilled chicken thigh coated in a glossy, dark reddish-brown sticky Korean BBQ glaze and topped with a vibrant slaw.

The Ultimate Korean BBQ Chicken Sandwich

This Korean BBQ Chicken Sandwich recipe features a juicy grilled chicken thigh smothered in a homemade spicy, sweet, and sticky gochujang glaze, topped with a crunchy, creamy slaw, and served on a toasted brioche bun.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Korean
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup Gochujang (Korean Chili Paste) 60g
  • 3 tbsp Low-Sodium Soy Sauce 45ml
  • 3 tbsp Brown Sugar 40g, packed
  • 1 tbsp Rice Vinegar 15ml
  • 2 tsp Toasted Sesame Oil 10ml
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, freshly grated
  • 1 tsp Cornstarch
  • 1 tbsp Water 15ml
  • 4 thick pieces Boneless, Skinless Chicken Thighs about 1.5 lbs or 680g
  • 1 tbsp Vegetable Oil 15ml
  • 1/2 tsp Kosher Salt 3g
  • 1/4 tsp Black Pepper 1.5g
  • 1/2 cup Mayonnaise 115g
  • 1 tbsp Rice Vinegar 15ml
  • 1 tsp Sugar 4g
  • 1.5 cups Shredded Green Cabbage 150g
  • 1.5 cups Shredded Purple Cabbage 150g
  • 1 large Carrot, julienned
  • 4 Brioche Buns
  • 2 tbsp Unsalted Butter, melted 30g
  • Toasted White Sesame Seeds, for garnish
  • 2 stalks Green Scallions, finely chopped

Equipment

  • 1 Grill or Grill Pan
  • 1 Small saucepan
  • 2 Mixing bowls

Method
 

Prepare the Creamy Slaw
  1. 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.
Create the Glossy BBQ Glaze
  1. 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.
Grill the Chicken
  1. 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.
Toast the Buns & Assemble
  1. 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

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.