Spicy Korean BBQ Chicken Sandwich with Tangy Slaw
Indulge in the explosion of flavors with our Spicy Korean BBQ Chicken Sandwich with Tangy Slaw. This recipe combines the fiery kick of Korean BBQ sauce with the refreshing crunch of tangy slaw, creating a mouthwatering symphony for your taste buds. Perfect for a casual weekend gathering or a quick weeknight meal, this sandwich offers a perfect balance of heat, sweetness, and acidity that will leave you craving for more.
Experience a delightful blend of tender, juicy chicken infused with bold Korean spices, enveloped in a soft bun and topped with a zesty slaw that cuts through the richness of the BBQ sauce. Whether you are a fan of spicy food or looking to explore new flavor profiles, this sandwich is sure to impress both your family and guests.
Recipe Quick Facts
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Difficulty Level: Easy
Cuisine Type: Korean Fusion
Course: Lunch/Dinner
Dietary Labels: Dairy-Free
Why You’ll Love This Recipe
– The Spicy Korean BBQ sauce adds a depth of flavor that elevates the chicken to a whole new level.
– The tangy slaw provides a refreshing contrast to the heat of the BBQ sauce, creating a well-rounded taste experience.
– This recipe is versatile and can be easily customized to suit your spice tolerance or dietary preferences.
Ingredients
For the Spicy Korean BBQ Chicken:
– 4 boneless, skinless chicken breasts
– 1 cup Korean BBQ sauce
– Salt and pepper to taste
– Olive oil for cooking
For the Tangy Slaw:
– 2 cups shredded cabbage
– 1 carrot, julienned
– 1/4 cup mayonnaise
– 1 tablespoon rice vinegar
– 1 teaspoon honey
For the best results, use high-quality Korean BBQ sauce that packs a punch of flavor and fresh, crisp vegetables for the slaw.
Equipment Needed
– Grill or skillet
– Mixing bowls
– Tongs
– Knife and cutting board
Step-by-Step Instructions
1. Season the chicken breasts with salt and pepper.
2. Heat olive oil in a skillet or grill over medium-high heat.
3. Cook the chicken breasts for 5-6 minutes on each side or until fully cooked.
4. Brush the Korean BBQ sauce on both sides of the chicken during the last few minutes of cooking.
5. In a separate bowl, combine the shredded cabbage and julienned carrot.
6. In another bowl, whisk together the mayonnaise, rice vinegar, and honey to make the slaw dressing.
7. Toss the cabbage and carrot with the dressing until well coated.
8. Toast the buns on the grill or in a toaster.
9. Assemble the sandwiches by placing the BBQ chicken on the bottom bun and topping it with a generous amount of tangy slaw.
10. Serve immediately and enjoy the explosion of flavors!
Include step photos here for visual guidance.
Pro Tips for Success
– Marinate the chicken in the BBQ sauce for extra flavor.
– Adjust the level of spiciness by adding more or less BBQ sauce.
– Make extra slaw dressing to use as a dipping sauce for the sandwich.
Substitutions & Variations
– For a vegetarian version, swap the chicken with grilled tofu or tempeh.
– Add a slice of melting cheese on top of the BBQ chicken for a gooey finish.
– Experiment with different types of slaw veggies like radishes or bell peppers for added crunch.
Storage & Make-Ahead Tips
Room Temperature: The assembled sandwiches are best enjoyed fresh for optimal taste and texture.
Refrigerate: Store the leftover chicken and slaw separately in airtight containers for up to 2 days.
Reheat: Reheat the chicken gently in a skillet or microwave until warmed through.
Make Ahead: Prep the slaw dressing and marinate the chicken ahead of time for a quicker assembly when ready to eat.
Serving Suggestions
– Pair this sandwich with a side of crispy sweet potato fries for a complete meal.
– Serve with a cold glass of iced tea or a refreshing cucumber mint cooler.
– Garnish with fresh cilantro leaves or a sprinkle of sesame seeds for an extra burst of flavor.
Nutrition Information (Per Serving)
Calories: 380 | Protein: 25g | Carbohydrates: 20g | Fat: 21g | Fiber: 3g | Sugar: 8g | Sodium: 780mg
FAQ
1. Can I make this ahead?
While the components can be prepared in advance, it is best to assemble the sandwich just before serving to maintain the texture and flavors.
2. Can I bake instead of fry?
You can bake the chicken in the oven at 375°F for 20-25 minutes, brushing with BBQ sauce halfway through.
3. What can I substitute for Korean BBQ sauce?
You can use a mix of hoisin sauce, soy sauce, brown sugar, and garlic powder as a substitute.
4. How do I know when the chicken is done?
The chicken is cooked when it reaches an internal temperature of 165°F.
5. Can I freeze leftovers?
You can freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
6. How long do they last?
The assembled sandwiches are best enjoyed immediately, but the components can be stored separately for up to 2 days.
Recipe Notes
Our Spicy Korean BBQ Chicken Sandwich with Tangy Slaw is a delightful fusion of Korean and American flavors that will satisfy your cravings for something spicy, sweet, and tangy all in one bite. Whether you are hosting a barbecue or simply looking to spice up your weekday meals, this recipe is a sure crowd-pleaser.
Spicy Korean BBQ Chicken Sandwich with Tangy Slaw
Indulge in the explosion of flavors with a Spicy Korean BBQ Chicken Sandwich with Tangy Slaw. This recipe combines the fiery kick of Korean BBQ sauce with the refreshing crunch of tangy slaw, creating a mouthwatering symphony for your taste buds. Perfect for a casual weekend gathering or a quick weeknight meal, this sandwich offers a perfect balance of heat, sweetness, and acidity that will leave you craving for more.
Ingredients
-
4 boneless, skinless chicken breasts
-
1 cup Korean BBQ sauce
-
Salt
-
Pepper
-
Olive oil
-
2 cups shredded cabbage
-
1 carrot, julienned
-
1/4 cup mayonnaise
-
1 tablespoon rice vinegar
-
1 teaspoon honey
-
4 buns
Directions
-
Season the chicken breasts with salt and pepper.
-
Heat olive oil in a skillet or grill over medium-high heat.
-
Cook the chicken breasts for 5-6 minutes on each side or until fully cooked.
-
Brush the Korean BBQ sauce on both sides of the chicken during the last few minutes of cooking.
-
In a separate bowl, combine the shredded cabbage and julienned carrot.
-
In another bowl, whisk together the mayonnaise, rice vinegar, and honey to make the slaw dressing.
-
Toss the cabbage and carrot with the dressing until well coated.
-
Toast the buns on the grill or in a toaster.
-
Assemble the sandwiches by placing the BBQ chicken on the bottom bun and topping it with a generous amount of tangy slaw.
-
Serve immediately and enjoy the explosion of flavors!
