This Korean BBQ Chicken Sandwich Is Your New Summer Obsession

Too hot to turn on the oven? This one’s for you. This Korean BBQ Chicken Sandwich is the ultimate summer flavor explosion.

It is juicy, spicy, and perfectly crunchy. You get a restaurant-quality meal right in your backyard. Your next summer cookout just got a massive upgrade.

Why This Recipe Is a Winner

This recipe hits every single flavor note. You get heat from the gochujang. You get sweetness from the brown sugar. The kimchi adds a funky crunch that you will crave.

It is perfect for busy summer weeknights. The chicken grills up in just 15 minutes. It is much faster than ordering takeout and tastes way better. You will love how simple the ingredients are.

Simple Method

Don’t let the fusion flavors fool you. This is an incredibly easy process for any home cook. You just whisk, marinate, and grill. It is totally foolproof and high-reward.

The secret is the double-glaze technique. You marinate for deep flavor first. Then you brush on extra sauce at the end. This creates a sticky, caramelized crust that is pure magic.

Ingredients You’ll Need

Most of these are pantry staples or easy to find. Grab some fresh cabbage for that crunch!

• 1.5 lbs boneless skinless chicken thighs
• 4 brioche buns
• 0.25 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons light brown sugar
• 1 tablespoon rice vinegar
• 2 cups shredded green cabbage
• 0.5 cup napa cabbage kimchi, chopped
• 3 tablespoons mayonnaise
• 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced

Step-by-Step

1. Whisk gochujang, soy sauce, sesame oil, ginger, garlic, sugar, and vinegar until smooth.
2. Coat chicken with two-thirds of the mixture and reserve the rest for glazing.
3. Marinate the chicken for at least 20 minutes at room temperature.
4. Mix shredded cabbage, mayonnaise, and sesame seeds in a bowl for the slaw.
5. Preheat your grill or cast-iron pan to medium-high heat.
6. Cook chicken for 5 to 7 minutes per side until it reaches 165°F.
7. Brush the reserved sauce onto the chicken during the last 2 minutes.
8. Toast your brioche buns until they are perfectly golden brown.
9. Spread mayo on the bun, then add chicken, slaw, kimchi, and green onions.
10. Close the sandwich and dig in immediately.

Best Ways to Enjoy It

Serve this sandwich while the chicken is hot and dripping with glaze. It pairs perfectly with sweet potato fries. A cold cucumber salad is also a great side. This is the ultimate meal for entertaining friends on the patio.

Keep It Fresh

Store any leftover chicken in an airtight container. It stays good for up to three days. Keep the slaw in a separate container to stay crunchy. Reheat the chicken in a pan to keep it juicy. Don’t assemble until you are ready to eat.

Tips for Best Results

• Use chicken thighs for the juiciest results every time.
• Do not skip toasting the brioche buns for extra structure.
• Use a meat thermometer to avoid overcooking the chicken.
• Let the chicken rest for 2 minutes before assembling.
• Adjust the gochujang amount if you want less heat.
• Make the slaw right before serving so it stays crisp.

Easy Flavor Ideas

• Swap the chicken for firm tofu for a vegetarian option.
• Add a fried egg on top for extra richness.
• Use spicy mayo instead of plain for more kick.
• Add sliced cucumbers for an extra fresh crunch.

FAQs

Is gochujang very spicy?

It has a kick but is also quite sweet. It is milder than many hot sauces.

Can I use chicken breast?

Yes, but watch the cook time carefully. Breasts dry out faster than thighs on the grill.

Where do I find kimchi?

Most grocery stores carry it in the refrigerated produce section. It adds amazing fermented flavor.

You are going to love this bold flavor mashup! Tag me when you make it.

— Jasmine

Korean BBQ Chicken Sandwich

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Calories: 620

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 4 brioche bun s
• 0.25 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon grated fresh ginger
• 2 cloves garlic , minced
• 2 tablespoons light brown sugar
• 1 tablespoon rice vinegar
• 2 cups shredded green cabbage
• 0.5 cup napa cabbage kimchi, chopped
• 3 tablespoons mayonnais e
• 1 tablespoon toasted sesame seeds
• 2 green onions , thinly sliced

Method

 

1. In a small mixing bowl, whisk together the gochujang, soy sauce, sesame oil, ginger, garlic, brown sugar, and rice vinegar until smooth.
2. Place the chicken thighs in a large bowl and coat with two-thirds of the gochujang mixture; reserve the remaining third for glazing.
3. Allow the chicken to marinate for a minimum of 20 minutes at room temperature.
4. In a separate bowl, combine the shredded cabbage, mayonnaise, and sesame seeds to create the slaw.
5. Preheat a cast-iron grill pan or outdoor grill to medium-high heat (approximately 400°F/204°C).
6. Place chicken on the grill and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C).
7. During the final 2 minutes of grilling, brush the reserved sauce onto the chicken to create a caramelized glaze.
8. Lightly toast the brioche buns until golden brown.
9. Assemble by spreading a thin layer of mayonnaise on the bottom bun, followed by the grilled chicken, a generous portion of sesame slaw, chopped kimchi, and sliced green onions.
10. Close the sandwich and serve immediately.