It is 6pm and you need a meal that tastes like a treat. This Korean BBQ Chicken Sandwich is the answer to your busy weeknight cravings.
Too hot to spend hours in a stuffy kitchen this summer? This recipe uses a quick sear to keep things cool and fast.
Why You’ll Love This Recipe
This sandwich delivers restaurant-quality flavors right in your own home. It is perfectly balanced with sweet, savory, and spicy notes. Busy families will love that it is ready in 35 minutes.
The high protein content makes it a satisfying choice for active days. It is a fantastic way to upgrade your meal prep routine. Your family will keep asking for this one every single week.
Simple Cooking Steps
Making a Korean BBQ Chicken Sandwich is much easier than it looks. You simply whisk a quick marinade and let the chicken soak. A fast sear in a hot pan creates a beautifully glazed finish.
The slaw comes together in just one bowl while the chicken cooks. Even if you are a beginner, you can master this recipe. It is a stress-free way to explore new, fresh flavors.
Ingredients You’ll Need
These ingredients combine pantry staples with a few special items for authentic flavor.
- 600g chicken breast, sliced into 0.5cm thin cutlets
- 60g Gochujang (Korean chili paste)
- 30ml soy sauce
- 15ml sesame oil
- 20g honey
- 10g fresh ginger, grated
- 10g garlic, minced
- 4 brioche buns
- 150g green cabbage, shredded
- 50g cabbage kimchi, finely chopped
- 30g Kewpie mayonnaise
- 15ml rice vinegar
Step-by-Step Directions
- Prepare the marinade by combining Gochujang, soy sauce, sesame oil, honey, ginger, and garlic in a glass mixing bowl.
- Incorporate chicken cutlets into the marinade, ensuring total surface coverage, and refrigerate for 15 minutes.
- Produce the slaw by mixing shredded cabbage, chopped kimchi, Kewpie mayonnaise, and rice vinegar in a separate container.
- Place a heavy-bottomed non-stick skillet over medium-high heat (approx. 200C).
- Sear the chicken cutlets for 3 to 4 minutes per side until the sugars in the marinade have caramelized and the internal temperature reaches 74C.
- Slice the brioche buns and toast the interior surfaces until golden brown.
- Assemble the sandwiches by layering equal portions of cooked chicken on the bottom bun, followed by a generous layer of kimchi slaw, and the top bun.
Best Ways to Enjoy It
Serve these sandwiches warm while the buns are still perfectly toasted. They pair beautifully with a side of sweet potato fries. A few extra pickles on the side add a nice crunch.
Pack the components separately if you are using this for weekday lunches. It makes a nutritious and exciting meal at the office. Your coworkers will definitely be jealous of your lunch choice.
Keep It Fresh
Store any leftover chicken in an airtight container for up to three days. Keep the kimchi slaw in a separate container to stay crisp. Reheat the chicken in a skillet over medium heat for five minutes.
You can even make the marinade a day in advance for easier weeknight cooking. Avoid freezing the assembled sandwich as the bun will get soggy. Always toast the bun just before you are ready to eat.
Tips for Best Results
- Don’t skip the ginger as it adds a bright, fresh zing.
- Avoid crowding the pan so the chicken sears rather than steams.
- Use a meat thermometer to ensure the chicken stays tender and juicy.
- Swap Kewpie mayo for Greek yogurt if you want a lighter slaw.
- Prepare the slaw while the chicken marinates to save extra time.
- Toast your buns with a little butter for a truly indulgent feel.
Easy Flavor Ideas
- Add sliced jalapeños if you want an extra kick of heat.
- Use chicken thighs instead of breasts for a richer, silkier texture.
- Try a gluten-free bun and tamari for a dietary-friendly version.
- Top with a fried egg for a decadent brunch twist.
Common Questions
Is Gochujang very spicy?
It has a mild to medium heat that is quite manageable. The honey and mayo help balance the spice perfectly.
Can I use regular mayonnaise?
Yes, regular mayo works, but Kewpie is slightly sweeter and richer. It gives the slaw a special touch.
I hope this flavorful sandwich brings a little joy to your busy weeknight. It is the perfect way to enjoy fresh ingredients with very little effort.
— Katie Wood
Ingredients
- 600 g chicken breast, sliced into 0.5cm thin cutlets
- 60 g Gochujang (Korean chili paste)
- 30 ml soy sauce
- 15 ml sesame oil
- 20 g hone y
- 10 g fresh ginger, grated
- 10 g garlic , minced
- 4 brioche bun s
- 150 g green cabbage, shredded
- 50 g cabbage kimchi, finely chopped
- 30 g Kewpie mayonnaise
- 15 ml rice vinegar
Instructions
- Prepare the marinade by combining Gochujang, soy sauce, sesame oil, honey, ginger, and garlic in a glass mixing bowl.
- Incorporate chicken cutlets into the marinade, ensuring total surface coverage, and refrigerate for 15 minutes.
- Produce the slaw by mixing shredded cabbage, chopped kimchi, Kewpie mayonnaise, and rice vinegar in a separate container.
- Place a heavy-bottomed non-stick skillet over medium-high heat (approx. 200C).
- Sear the chicken cutlets for 3 to 4 minutes per side until the sugars in the marinade have caramelized and the internal temperature reaches 74C.
- Slice the brioche buns and toast the interior surfaces until golden brown.
- Assemble the sandwiches by layering equal portions of cooked chicken on the bottom bun, followed by a generous layer of kimchi slaw, and the top bun.
