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Savory Korean BBQ Chicken Sandwich with Crunchy Slaw

Savory Korean BBQ Chicken Sandwich with Crunchy Slaw Delight

Experience a culinary adventure with this Savory Korean BBQ Chicken Sandwich with Crunchy Slaw, a crowd-pleaser for all palates.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Chicken Thighs Juicy protein base, can substitute with chicken breasts.
  • 1/4 cup Soy Sauce Opt for low-sodium for a healthier option.
  • 2 tablespoons Brown Sugar Can be replaced with coconut sugar.
  • 2 tablespoons Honey Use agave nectar for a vegan version.
  • 1 tablespoon Gochujang Can reduce quantity for a milder taste.
  • 1 tablespoon Rice Vinegar Apple cider vinegar is a good alternative.
  • 1 tablespoon Sesame Oil Be cautious for those with sesame allergies.
  • 3 cloves Garlic (minced) Fresh versions yield the best flavor.
  • 1 inch Ginger (grated) Fresh versions yield the best flavor.
  • 2 tablespoons Sesame Seeds Optional garnish.
For the Cabbage Slaw
  • 2 cups Green & Red Cabbage Feel free to use more green cabbage if desired.
  • 1 medium Carrot Julienne or grate as preferred.
  • 1/4 cup Mayonnaise Can be substituted with vegan mayo.
  • 1/2 teaspoon Salt Adjust to taste.
  • 1/4 teaspoon Black Pepper Adjust to taste.
For Assembly
  • 4 buns Brioche or Potato Buns Opt for gluten-free varieties if needed.
  • 2 tablespoons Butter Can be omitted for dairy-free options.

Equipment

  • mixing bowl
  • Skillet or grill pan
  • whisk
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken thighs, coat evenly, cover, and refrigerate for at least 20 minutes.
  2. Combine shredded green and red cabbage with julienned carrots in a large bowl. In a separate smaller bowl, whisk together mayonnaise, a splash of rice vinegar, sugar, salt, and pepper. Drizzle over the cabbage mixture, toss well, cover, and refrigerate.
  3. Preheat a skillet or grill pan over medium-high heat. Remove marinated chicken, letting excess marinade drip off. Cook chicken for 6-7 minutes on each side, until browned and reaches an internal temperature of 165°F (75°C). Let rest for 5 minutes before slicing.
  4. Butter the cut sides of the buns, place them buttered side down in the hot skillet, and toast for 2-3 minutes until golden-brown.
  5. Assemble the sandwiches by layering sliced chicken on the bottom half of each toasted bun. Drizzle with extra BBQ sauce if desired. Pile on the crunchy slaw, then top with the other half of the bun. Serve immediately.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 20mgCalcium: 60mgIron: 2mg

Notes

For optimal flavor, aim for at least one hour of marinating time; overnight is even better. Assemble sandwiches just before serving for the best texture and taste.

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