Sizzling Spicy Korean BBQ Chicken Sandwich
A mouthwatering sandwich that combines sweet, spicy, and savory Korean flavors, perfect for gatherings or an easy weeknight meal.
Ingredients
For the marinade
- 1 tablespoon soy sauce Adds a salty depth that enhances the dish.
- 1 tablespoon gochujang (Korean chili paste) Brings a fiery kick and complexity with a hint of sweetness.
- 1 tablespoon sesame oil Aromatic and nutty, adds a distinctive flavor.
- 1 tablespoon honey Lends natural sweetness that beautifully balances the heat.
- 1 clove garlic, minced Offers a robust flavor that complements the chicken.
- 1 teaspoon grated ginger Fresh and zesty, adds warmth and spice.
- 1 tablespoon rice vinegar Provides tangy brightness to the marinade.
For the sandwich
- 2 pieces boneless, skinless chicken thighs Tender and juicy, they soak up the marinade to perfection.
- 2 pieces sandwich buns (preferably brioche) Soft and buttery, perfect for holding all the deliciousness.
- 1 cup shredded cabbage Adds crunch and refreshing texture.
- 1/2 cup sliced cucumbers Cool and crisp, they offer a contrast to the spicy chicken.
- 1/4 cup mayonnaise Creamy base that helps to pull everything together.
- 1 teaspoon sriracha (optional) For those who crave an extra kick of heat.
- to taste sesame seeds Toasted for a nutty finish.
- to taste green onions, sliced Adds freshness and enhances presentation.
Instructions
Preparation
- In a bowl, mix soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, and rice vinegar to create a flavorful marinade.
- Place the chicken thighs in a resealable bag, pour the marinade over them, seal the bag, and massage to coat evenly. Refrigerate for at least 30 minutes.
Cooking
- Preheat your grill or skillet over medium-high heat. Remove the chicken from the marinade and let excess drip off.
- Cook for about 6-7 minutes on each side, until the internal temperature reaches 165°F and the chicken has a beautiful char.
- Let the chicken rest for 5 minutes before slicing into strips.
Assembly
- In a small bowl, mix mayonnaise with sriracha for a spicy spread.
- Toast the sandwich buns lightly if desired.
- Spread spicy mayo on the bottom of each bun, add shredded cabbage, sliced chicken, cucumber slices, and sprinkle with sesame seeds and green onions.
- Top with the other half of the bun and enjoy your creation!
Notes
Ensure your chicken is at room temperature for even cooking. Adjust gochujang based on your spice preference.