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Fresh ingredients for Spicy Korean BBQ Chicken Sandwich including brioche buns, red and green cabbage, carrots, chicken thighs, and gochujang sauce.

The Ultimate Spicy Korean BBQ Chicken Sandwich

This Spicy Korean BBQ Chicken Sandwich features perfectly charred chicken glazed in a glossy, dark reddish-brown gochujang sauce, stacked on a toasted golden brioche bun with crispy, creamy cabbage slaw.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: Asian Fusion, Korean American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless skinless chicken thighs About 4 thick thighs, patted thoroughly dry.
  • 4 brioche buns Sliced in half.
  • 2 tbsp butter For toasting the buns.
  • 2 tbsp neutral cooking oil Like canola or vegetable oil for searing.
  • 1 tsp kosher salt For seasoning the chicken.
  • 1 tsp black pepper For seasoning the chicken.
  • 1 cup green cabbage Finely shredded.
  • 1 cup red cabbage Finely shredded.
  • 0.5 cup carrots Freshly julienned.
  • 0.25 cup mayonnaise Full fat preferred.
  • 1 tbsp rice vinegar
  • 1 tsp white sugar
  • 3 tbsp gochujang paste Korean chili paste.
  • 0.25 cup soy sauce
  • 3 tbsp brown sugar Packed lightly.
  • 1 tbsp sesame oil Toasted sesame oil.
  • 2 cloves garlic Minced.
  • 1 tsp ginger Freshly grated.
  • 1 tbsp white sesame seeds Toasted, for garnish.
  • 2 green scallions Thinly sliced, for garnish.

Equipment

  • 1 Large Cast-Iron Skillet Essential for achieving a deep char on the chicken.
  • 1 Small saucepan Used to reduce the Korean BBQ sauce to a thick glaze.

Method
 

Step-by-Step Instructions
  1. In a small mixing bowl, vigorously whisk together the mayonnaise, rice vinegar, white sugar, and a pinch of salt and pepper until smooth.
  2. In a medium bowl, combine the shredded green cabbage, shredded red cabbage, and julienned carrots. Pour the creamy dressing over the vegetables, toss to coat, and refrigerate.
  3. Place a small saucepan over medium-low heat. Add the gochujang, soy sauce, brown sugar, minced garlic, grated ginger, and sesame oil. Whisk constantly until the brown sugar dissolves.
  4. Allow the sauce to simmer for 3 to 5 minutes until it reduces into a thick, glossy, dark reddish-brown glaze that lightly coats the back of a spoon. Remove from heat.
  5. Pat the chicken thighs completely dry. Season generously with kosher salt and black pepper. Heat cooking oil in a large cast-iron skillet over medium-high heat until shimmering. Cook the chicken undisturbed for 5 to 6 minutes per side until deeply charred and cooked through (165°F internal temp).
  6. Turn the skillet heat to low. Pour the thickened Korean BBQ sauce over the chicken thighs. Toss continuously for 1 to 2 minutes until heavily glazed and sticky.
  7. In a separate skillet over medium heat, melt the butter. Place the brioche bun halves facedown and toast for 1 to 2 minutes until golden-brown.
  8. Place the golden-brown bottom brioche bun on a plate. Add a generous bed of creamy chilled slaw. Place the glazed chicken thigh on top of the slaw.
  9. Sprinkle the sticky surface of the chicken with white toasted sesame seeds and thinly sliced green scallions. Rest the top half of the toasted brioche bun slightly askew on the chicken.

Notes

Pat the Chicken Dry: Excess moisture on the chicken will steam rather than sear, preventing a deep char.
Toast the Buns: The layer of melted butter toasts into a golden-brown fat barrier, stopping the slaw juices from making the brioche soggy.