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High-angle smartphone shot of a glossy Korean BBQ Chicken Sandwich with vibrant purple and green cabbage slaw on a toasted brioche bun against a grey background.

Korean BBQ Chicken Sandwich with Crunchy Tricolor Slaw

An incredible Korean BBQ Chicken Sandwich featuring juicy, charred chicken thighs coated in a thick, glossy mahogany-red sauce, topped with a crisp tricolor cabbage slaw and served on a toasted brioche bun.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: Asian Fusion, Korean-American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Korean Barbecue Sauce
  • 1.5 lbs boneless, skinless chicken thighs Approx. 680g, trimmed of excess fat
  • 1/2 cup gochujang (Korean chili paste) 120ml
  • 1/4 cup soy sauce 60ml
  • 3 tbsp honey 45ml
  • 2 tbsp brown sugar 30g, packed
  • 1 tbsp toasted sesame oil 15ml
  • 2 cloves garlic finely minced
  • 1 tbsp vegetable oil 15ml, for cooking
Slaw and Assembly Elements
  • 1 cup shredded green cabbage 70g
  • 1 cup shredded purple cabbage 70g
  • 1/2 cup carrot matchsticks 50g
  • 1 tbsp rice vinegar 15ml
  • 4 brioche buns split and toasted with butter
  • 1 tbsp white sesame seeds 9g, toasted for garnish
  • 2 green scallions finely sliced for garnish

Equipment

  • 1 Cast-Iron Skillet Essential for getting perfectly charred edges on the chicken thighs.
  • 2 Mixing bowls One for whisking the barbecue sauce and one for preparing the tricolor cabbage slaw.

Method
 

Prepare the Sauce and Marinate
  1. In a medium bowl, whisk together the gochujang, soy sauce, honey, brown sugar, sesame oil, and minced garlic until the sugar dissolves and the sauce is smooth, thick, and deep mahogany-red.
  2. Divide the sauce in half. Toss the dried chicken thighs in one half of the sauce to coat thoroughly. Reserve the second half of the sauce for the final glaze.
Cook the Chicken and Slaw
  1. Heat vegetable oil in a cast-iron skillet over medium-high heat. Add chicken thighs and sear for 5-6 minutes per side without moving them, creating beautifully caramelized and charred edges.
  2. Reduce pan heat to low. Pour the clean, reserved barbecue sauce over the chicken thighs. Toss for 1-2 minutes until the sauce forms a glossy lacquer-like glaze. Remove from heat and rest for 3 minutes.
  3. In a clean bowl, combine the green cabbage, purple cabbage, and carrot matchsticks with rice vinegar and a pinch of salt. Toss well to ensure maximum crunch.
Assemble the Sandwich
  1. Place juicy, glazed chicken thighs onto toasted buttery brioche bottom buns. Top with a massive heap of the tricolor cabbage slaw to add vertical height.
  2. Heavy sprinkle white sesame seeds and finely sliced green scallions over the slaw. Place the top bun slightly offset and serve immediately.

Notes

Always use chicken thighs instead of breasts for maximum juiciness and flavor retention under high heat.
Keep the slaw assembly dressing light with vinegar rather than mayo to ensure the sandwich retains its crunch and structure.