A sticky, savory-sweet sandwich that’s ready in under 30 minutes and perfect for busy weeknights. This Korean BBQ Chicken Sandwich balances tender grilled chicken with a crisp, tangy slaw for a satisfying bite. For extra grilling tips and flavor ideas, check the Korean BBQ chicken recipe guide to boost your technique.
Why You’ll Love This Korean BBQ Chicken Sandwich
- Bold, tangy Korean BBQ flavor with a hint of sweetness.
- Quick to prepare for weeknight dinners or meal prep.
- Family-friendly and easy to customize for picky eaters.
- Crunchy slaw adds freshness and balances the rich sauce.
- Great leftover sandwich that reheats well.
Ingredients Needed
- Protein
- 2 boneless, skinless chicken breasts
- Buns & Grains
- 4 hamburger buns
- Veggies
- 1 cup cabbage, shredded
- 1 carrot, grated
- Green onions for garnish
- Sauce & Dressings
- 1 cup Korean BBQ sauce
- 1/4 cup mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Spices
- Salt and pepper to taste
Step-by-Step Instructions 5
1. Preheat the grill
Preheat the grill or a stovetop grill pan over medium heat so it’s hot and ready when the chicken is seasoned.
2. Coat the chicken in sauce
In a bowl, combine the chicken breasts with the Korean BBQ sauce, coating them well so each piece soaks up the flavor.
3. Grill until cooked through
Grill the chicken for about 6–7 minutes on each side or until cooked through and juices run clear.
4. Make the slaw while chicken grills
While the chicken is grilling, prepare the slaw by mixing the shredded cabbage, grated carrot, mayonnaise, rice vinegar, sesame oil, salt, and pepper in a bowl.
5. Rest and slice the chicken
Once the chicken is done, remove it from the grill and let it rest for a few minutes before slicing it thinly.
6. Assemble the sandwiches
To assemble the sandwiches, place a generous amount of sliced chicken on the bottom half of each bun, top with the slaw, and add the other half of the bun.
7. Garnish and serve
Garnish with chopped green onions if desired, then serve immediately and enjoy.
8. Try an alternate cooking method
If you prefer a crisp exterior, you can adapt the recipe using an air fryer Korean fried chicken method for a crunchy twist.
Serving Suggestions Korean BBQ Chicken Sandwich
- Serve with sweet potato fries or kettle chips for an easy pairing.
- Add pickled cucumbers or jalapeños for extra acidity and heat.
- Offer extra slaw and lime wedges on the side for brightness.
- Pair with a cold lager or iced tea for a casual meal.
- Turn leftovers into sliders and pair with a simple salad or grilled chicken sandwich inspiration for more presentation ideas.
Tips for Success Korean BBQ Chicken Sandwich
- Pound chicken to even thickness so it cooks uniformly and stays juicy.
- Don’t overload with sauce while grilling to avoid flare-ups; baste toward the end.
- Let the chicken rest 3–5 minutes before slicing to retain juices.
- Store leftovers in an airtight container for up to 3 days, and reheat gently.
- If you have extra chicken, use it to make BBQ chicken mac and cheese for a comforting next-day meal.
Variations
Here are a few easy ways to change it up:
- Swap chicken for thinly sliced beef or tofu for a different protein.
- Make it spicy by mixing gochujang into the BBQ sauce.
- Go dairy-free by using a vegan mayo in the slaw.
- Add sliced avocado or kimchi for extra richness and tang.
Follow us on Pinterest for more cozy ideas.
Ingredients
Protein
- 2 pieces boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
Buns & Grains
- 4 pieces hamburger buns
Veggies
- 1 cup cabbage, shredded
- 1 piece carrot, grated
- Green onions for garnish Chopped, optional.
Sauce & Dressings
- 1 cup Korean BBQ sauce
- 1/4 cup mayonnaise Can use vegan mayo for a dairy-free option.
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Spices
- Salt and pepper To taste.
Instructions
Preparation
- Preheat the grill or a stovetop grill pan over medium heat.
- In a bowl, combine the chicken breasts with Korean BBQ sauce, coating them well.
Grilling
- Grill the chicken for 6-7 minutes on each side or until cooked through.
- While chicken is grilling, mix cabbage, carrot, mayonnaise, rice vinegar, sesame oil, salt, and pepper in a bowl to make the slaw.
Assembly
- Remove the chicken from the grill, let it rest for a few minutes, then slice thinly.
- To assemble, place sliced chicken on the bottom half of each bun, top with slaw, and add the other half of the bun.
- Garnish with chopped green onions if desired, then serve immediately.
Tips
- Pound chicken for even thickness.
- Baste with sauce toward the end to avoid flare-ups.
- Allow chicken to rest before slicing for juiciness.
