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

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★★★★★

4.6 from 135 reviews

This Korean BBQ Chicken Sandwich combines tender, juicy chicken thighs glazed with a sweet and spicy gochujang-based sauce. Paired with a tangy cabbage and carrot slaw, toasted brioche buns, and garnished with sesame seeds and scallions, it creates a flavorful gourmet burger experience with a perfect balance of charred, spicy, and creamy elements.

Ingredients

Scale

Chicken and Sauce

  • 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)

Slaw

  • 2 cups White Cabbage (150g, shredded)
  • 1 large Carrot (100g, julienned)
  • 1/2 cup Mayonnaise (120ml)
  • 1 tbsp Rice Vinegar (15ml)

Assembly

  • 4 whole Brioche Buns (toasted)
  • 1 tbsp White Sesame Seeds (toasted)
  • 2 whole Green Scallions (finely sliced)

Instructions

  1. Prepare the Sauce and Slaw: Gather all ingredients for both the sauce and slaw to have everything ready for cooking and assembly.
  2. Simmer Sauce: In a small saucepan over medium-low heat, combine gochujang, soy sauce, brown sugar, grated ginger, and minced garlic. Allow the mixture to simmer gently for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes glossy, concentrating the flavors and creating a sticky glaze.
  3. Mix Slaw: In a bowl, whisk together mayonnaise and rice vinegar until smooth. Add shredded cabbage and julienned carrots to the bowl, and toss thoroughly to evenly coat the vegetables in the tangy, creamy dressing. Set aside to let flavors meld.
  4. Sear Chicken: Heat a drizzle of oil in a skillet over medium-high heat. Pat the chicken thighs dry with paper towels to ensure a good sear, then place them in the hot pan. Cook the chicken for about 5 minutes on one side without moving them to develop a golden crust. Flip and cook for another 3 minutes.
  5. Glaze and Char: Brush the thickened BBQ sauce generously over the chicken thighs, then flip once more to glaze both sides. Continue searing until the edges of the chicken darken, caramelize, and develop a slightly charred appearance, enhancing the smoky, savory flavor.
  6. Build Sandwich: Place each glazed chicken thigh on the bottom half of the toasted brioche buns. Pile a generous amount of the slaw on top, then sprinkle with toasted white sesame seeds and scatter finely sliced green scallions. Cover with the top bun and serve immediately while warm.

Notes

  • For extra heat, add a few drops of sriracha to the mayonnaise before mixing the slaw.
  • Make sure to pat the chicken dry before searing to get a good caramelization.
  • Toasting the brioche buns adds texture and prevents them from becoming soggy.
  • Leftover sauce can be stored in the fridge for up to 3 days and used as a dip or glaze.
  • Chicken thighs are preferred for juiciness and flavor, but boneless skinless chicken breasts can be used as a leaner alternative.

Keywords: Korean BBQ Chicken Sandwich, Gochujang Chicken Sandwich, Korean chicken burger, Spicy chicken sandwich, Korean BBQ recipe

Find it online: https://lucabites.com/korean-bbq-chicken-sandwich-the-ultimate-sweet-spicy-and-charred-gourmet-burger-recipe/