Dinner

Korean BBQ Chicken Sandwich: The Ultimate Sweet, Spicy, and Charred Gourmet Burger Recipe

Name: Korean BBQ Chicken Sandwich: The Ultimate Sweet, Spicy, and Charred Gourmet Burger Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1.5 lbs Boneless Skinless Chicken Thighs (approx 680g); 1/2 cup Gochujang (120ml, Korean chili paste); 2 tbsp Soy Sauce (30ml); 3 tbsp Brown Sugar (45g); 1 tbsp Fresh Ginger (15g, grated); 3 cloves Garlic (minced); 2 cups White Cabbage (150g, shredded); 1 large Carrot (100g, julienned); 1/2 cup Mayonnaise (120ml); 1 tbsp Rice Vinegar (15ml); 4 whole Brioche Buns (toasted); 1 tbsp White Sesame Seeds (toasted); 2 whole Green Scallions (finely sliced)

Byluca Carter July 20, 2026July 20, 2026

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Introduction

This Korean BBQ Chicken Sandwich brings together sweet, spicy, and smoky flavors for a truly gourmet experience. Featuring tender chicken thighs glazed in a rich gochujang sauce and topped with a crisp, tangy slaw, it’s a perfect meal for any day of the week.

A close-up of a sandwich on a white plate with a white marbled surface background, showing a toasted soft bun top and bottom. The bottom bun is golden and slightly crispy. On top of it is a thick layer of glazed, dark brown grilled chicken pieces with a shiny, sticky texture and some charred edges. Above the chicken is a layer of shredded coleslaw made of white cabbage and thin orange carrot strips, mixed with a creamy dressing. The coleslaw is topped with a scattering of white sesame seeds and bright green sliced scallions. The soft top bun rests slightly tilted, showing the layers inside clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs boneless skinless chicken thighs (approx 680g)
1/2 cup gochujang (120ml, Korean chili paste)

2 tbsp soy sauce (30ml)
3 tbsp brown sugar (45g)

1 tbsp fresh ginger (15g, grated)
3 cloves garlic (minced)

2 cups white cabbage (150g, shredded)
1 large carrot (100g, julienned)
1/2 cup mayonnaise (120ml)

1 tbsp rice vinegar (15ml)
4 whole brioche buns (toasted)
1 tbsp white sesame seeds (toasted)

2 whole green scallions (finely sliced)

Instructions

Prepare the sauce: In a small saucepan, combine gochujang, soy sauce, brown sugar, grated ginger, and minced garlic. Simmer over medium-low heat for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Make the slaw: In a bowl, whisk together mayonnaise and rice vinegar. Toss the shredded cabbage and julienned carrots in the dressing until evenly coated. Set aside.

Cook the chicken: Heat a little oil in a skillet over medium-high heat. Pat the chicken thighs dry and sear them for 5 minutes on one side. Flip and cook for another 3 minutes.
Glaze and char: Brush the thickened BBQ sauce over the chicken thighs. Flip once more and continue searing until the edges darken, caramelize, and develop a charred crust, about 2-3 more minutes.
Assemble the sandwich: Place each charred chicken thigh on the bottom half of a toasted brioche bun. Pile on a generous amount of the prepared slaw, then sprinkle with toasted white sesame seeds and sliced green scallions. Top with the bun lids and serve immediately.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes to the sauce while simmering.
You can substitute chicken thighs with boneless skinless chicken breasts for a leaner option, but thighs provide more flavor and moisture.
Try adding sliced avocado or cucumber for extra freshness and texture in the sandwich.

Toast the brioche buns until golden brown to add a slight crunch and prevent sogginess.

Storage

Store leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling fresh sandwiches. The slaw is best served cold and should be tossed again before serving if it separates.

How to Serve

A close-up of a sandwich with a toasted light brown bun on top and bottom. The bottom bun holds a thick layer of dark brown, glossy, grilled pieces of meat covered in a shiny sauce and sprinkled with white sesame seeds. Above the meat is a fresh, crunchy mix of shredded white and orange vegetables, topped with green sliced scallions and more white sesame seeds. The sandwich is placed on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the BBQ sauce ahead of time?

Yes, the BBQ sauce can be prepared up to 3 days in advance and kept refrigerated in a sealed container. Reheat gently before glazing the chicken.

What can I use if I don’t have gochujang?

If you don’t have gochujang, you can substitute with a mixture of miso paste and chili paste or sriracha, adjusting the sweetness and spice to taste, but the flavor profile will be slightly different.