Description
This handheld masterpiece combines tender Korean-style marinated chicken with a zesty cabbage slaw. The sweet, smoky chicken balances the crisp, tangy slaw for a delicious fusion of street food and American sandwich traditions. Perfectly portable and refreshing!
Ingredients
1 lb boneless, skinless chicken thighs
¼ cup soy sauce (low-sodium preferred)
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons gochujang (adjust for spice)
2 tablespoons rice vinegar (apple cider works too)
1 tablespoon sesame oil
4 cloves garlic, minced
1 inch fresh ginger, grated
2 cups shredded green cabbage
2 cups shredded red cabbage
1 cup julienned carrots
½ cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon sugar
1 tablespoon rice vinegar
½ teaspoon salt
¼ teaspoon black pepper
4 brioche or potato buns
Instructions
Mix chicken marinade ingredients in a bowl until well combined
Submerge chicken thighs in marinade and refrigerate for at least 30 minutes
Heat a grill pan or skillet over medium-high heat and cook marinated chicken, discarding excess marinade, 6-8 minutes per side until well-coated and browned
While chicken cooks, prepare slaw by combining cabbages, carrots, mayo, sugar, vinegar, salt, and pepper in a large bowl
Toss slaw gently until cabbage is evenly coated
Toast buns lightly in oven or on pan
Assemble sandwiches by placing cooked chicken in buns and topping generously with slaw
Notes
Greek yogurt can substitute mayo for a lighter slaw
Prep slaw up to 24 hours in advance
Use gluten-free buns if accommodating dietary needs
Adjust gochujang amount for spice preference
For extra crunch, lightly toss cabbages with cornstarch before slaw dressing
- Prep Time: 30
- Cook Time: 15
- Category: Dinner
- Method: Stovetop Pan-Frying
- Cuisine: Korean-American Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 90mg