Forget everything you thought you knew about chicken sandwiches. This Korean BBQ Chicken Sandwich is a flavor explosion waiting to happen, combining tender, juicy chicken coated in a sweet and spicy gochujang sauce with a crisp, refreshing kimchi-style slaw and creamy gochujang mayo. It’s the kind of sandwich that will have you coming back for seconds, and it’s surprisingly easy to make right in your own kitchen. If you’re looking for a way to spice up your lunch or dinner routine, you’ve found it.
We’re ditching the complicated steps and focusing on maximum flavor with minimum effort. This recipe is designed for enthusiastic home cooks who want to create restaurant-quality meals without spending hours in the kitchen. Get ready to impress your friends, family, and most importantly, your own taste buds.
Why You’ll Love This Korean BBQ Chicken Sandwich Recipe
This isn’t just another sandwich; it’s an experience. The magic lies in the perfect balance of flavors and textures. The chicken is succulent, the sauce is a perfect blend of spicy, sweet, and savory, and the quick slaw adds a tangy crunch that cuts through the richness. It’s a complete meal that hits every note.
- Incredibly Flavorful: The homemade Korean BBQ sauce, made with gochujang and other classic Korean staples, provides a complex flavor that is simply irresistible.
- Quick and Easy: From start to finish, you can have these sandwiches on the table in about 30 minutes, making it perfect for a weeknight dinner.
- Perfectly Textured: With crispy chicken, creamy mayo, and a crunchy slaw, every bite is a delightful mix of textures.
Key Ingredients
The secret to this sandwich is using high-quality, flavorful ingredients. Here’s what you’ll need to create this masterpiece.
For the Korean BBQ Chicken
- Chicken Breasts: We’ll use boneless, skinless chicken breasts, pounded thin for quick and even cooking. You can also use chicken thighs. For another great chicken recipe, check out our Korean-style chicken breasts.
- Gochujang: This Korean chili paste is the star of the show, providing a sweet and spicy kick.
- Soy Sauce: Adds a salty, umami depth to the sauce.
- Rice Vinegar: Brings a touch of acidity to balance the sweetness.
- Sesame Oil: For a nutty, aromatic flavor.
- Garlic & Ginger: Freshly minced is always best for a vibrant taste.
- All-Purpose Flour & Cornstarch: This combination creates a light but incredibly crispy coating for the chicken.
For the Gochujang Mayo & Quick Slaw
- Mayonnaise: The creamy base for our delicious sauce.
- Gochujang: Just a little more to infuse the mayo with that signature flavor.
- Lime Juice: Adds a bright, zesty finish to the mayo.
- Cabbage & Carrots: A simple mix for a classic, crunchy slaw. You can use a pre-shredded coleslaw mix to save time.
- Rice Vinegar & Sugar: To dress the slaw for a quick “kimchi-style” tang.
For Assembly
- Brioche Buns: Their soft, buttery texture is the perfect vessel for our bold fillings.
- Sesame Seeds & Green Onions: For garnish, adding a final touch of flavor and visual appeal.
Step-by-Step Instructions
Making this epic Korean BBQ Chicken Sandwich is easier than you think. Follow these simple steps for a sandwich that’s packed with flavor.
1. Prepare the Chicken and Dredge
Start by pounding your boneless, skinless chicken breasts to an even ½-inch thickness. This ensures they cook quickly and evenly. In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, and black pepper. Press each chicken breast firmly into the mixture, ensuring it’s fully coated on both sides. Set aside.
2. Mix the Sauces
In a small bowl, create the star of the show: the Korean BBQ sauce. Whisk together the gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth. In a separate bowl, prepare the gochujang mayo by stirring together the mayonnaise, a teaspoon of gochujang, and a squeeze of lime juice.
3. Make the Quick Kimchi-Style Slaw
In a medium bowl, combine the shredded cabbage and carrots. Drizzle with rice vinegar and a pinch of sugar, then toss to combine. Set it aside to marinate while you cook the chicken; this will soften the cabbage slightly and give it a tangy flavor reminiscent of kimchi.
Cooking the Perfect Crispy Chicken
Heat a neutral oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the dredged chicken breasts in the pan. Cook for 4-6 minutes per side, until golden brown, crispy, and cooked through. Remove the chicken from the skillet and let it rest for a moment.
Coat in Sauce and Assemble
Pour your prepared Korean BBQ sauce into the same skillet and bring it to a simmer for 1-2 minutes, until it thickens slightly. Return the cooked chicken to the skillet and toss to coat each piece completely in the glorious sauce. Now for the fun part: assembly! Lightly toast your brioche buns. Spread a generous layer of gochujang mayo on the bottom bun. Top with a saucy chicken breast, a heaping pile of the quick slaw, and a sprinkle of sesame seeds and sliced green onions. Place the top bun on and serve immediately.
What to Serve With Your Sandwich
This Korean BBQ Chicken Sandwich is a star on its own, but it also pairs beautifully with a variety of sides. Consider serving it with sweet potato fries, a simple cucumber salad, or even our popular Sautéed Zucchini and Mushrooms. For a truly comforting meal, you could even pair it with a bowl of Cheesy Broccoli Potato Soup.
Pro Tips for Success
- Don’t Crowd the Pan: Cook the chicken in batches if necessary to ensure it gets nice and crispy. Overcrowding the pan will steam the chicken instead of frying it.
- Toast Your Buns: A quick toast on the buns adds texture and prevents them from getting soggy from the sauce.
- Adjust the Spice: Gochujang brands vary in heat. Feel free to adjust the amount in the sauce and mayo to match your preferred spice level.
Storage and Reheating
If you have leftovers, store the components separately in airtight containers in the refrigerator for up to 3 days. To reheat, it’s best to warm the chicken in an air fryer or oven to help it crisp up again. Assemble the sandwiches fresh just before serving for the best texture and flavor.
Frequently Asked Questions
Yes, you can. For a healthier option, dredge the chicken as instructed, spray it with a little oil, and bake at 400°F (200°C) for 20-25 minutes, or until cooked through. Note that it won’t be as crispy as the pan-fried version. An air fryer would also work well.
Absolutely! The spice level primarily comes from the gochujang. To reduce the heat, simply use less gochujang in both the BBQ sauce and the gochujang mayo. You can also look for ‘mild’ versions of gochujang paste.
You can make the gochujang sauce, gochujang mayo, and the slaw up to 2 days in advance and store them in airtight containers in the refrigerator. For the best results, we recommend cooking the chicken fresh just before serving.
Gochujang is a fermented Korean chili paste that’s a staple in Korean cooking. It has a unique sweet, savory, and spicy flavor. You can typically find it in the international aisle of most major grocery stores or at any Asian market.
We recommend boneless, skinless chicken breasts pounded to an even thickness for quick cooking. However, boneless, skinless chicken thighs are also a fantastic, juicier alternative.
The Best Sandwich You’ll Make All Year
This Korean BBQ Chicken Sandwich is more than just a recipe; it’s a game-changer for your meal rotation. It’s bold, delicious, and guaranteed to satisfy your cravings. We know you’ll love it as much as we do. Give it a try and let us know what you think in the comments below. For more recipe inspiration, be sure to follow us on Pinterest!
Korean BBQ Chicken Sandwich Recipe
Korean BBQ Chicken Sandwich: The Ultimate Recipe
Ingredients
Equipment
Method
- Pound chicken breasts to an even 1/2-inch thickness. In a shallow dish, whisk together flour, cornstarch, salt, and pepper. Coat each chicken breast in the flour mixture.
- In a small bowl, whisk together 1/4 cup gochujang, soy sauce, 1 tbsp rice vinegar, sesame oil, garlic, and ginger to create the BBQ sauce. In another small bowl, stir together mayonnaise, 1 tsp gochujang, and lime juice for the mayo.
- In a medium bowl, combine the shredded cabbage, carrots, 2 tbsp rice vinegar, and sugar. Toss to combine and set aside.
- Heat neutral oil in a large skillet over medium-high heat. Cook the dredged chicken for 4-6 minutes per side, until golden brown and cooked through. Remove from skillet.
- Pour the BBQ sauce into the skillet and simmer for 1-2 minutes until slightly thickened. Return the chicken to the pan and toss to coat. Serve the sauced chicken on toasted brioche buns with gochujang mayo and the quick slaw. Garnish with sesame seeds and green onions.
Notes
Toast Your Buns: Toasting adds texture and prevents sogginess.
Adjust the Spice: Add more or less gochujang to suit your taste.
