Korean Bbq Chicken Sandwich You’Ll Crave

If you’re looking for a sandwich that packs a serious flavor punch, look no further! This Korean BBQ Chicken Sandwich is a delightful fusion of sweet, spicy, and savory, all nestled between toasted brioche buns. The tender, marinated chicken, vibrant quick-pickled vegetables, and a creamy, spicy mayo create a symphony of textures and tastes that will leave you wanting more. It’s surprisingly easy to make and perfect for a weeknight dinner or a weekend gathering. Prepare to be addicted!

What You’ll Need: The Ingredient Rundown

• 500g (1.1lb) Boneless, Skinless Chicken Thigh Fillets: We’re using chicken thighs here because they stay incredibly juicy and tender during grilling. Cut into 2-inch strips for optimal bite-sized pieces.
• 60ml (¼ cup) Low-Sodium Soy Sauce (Halal-Certified): The foundation of our Korean BBQ sauce! Low-sodium allows us to control the overall saltiness. Halal-certified ensures it meets specific dietary requirements.
• 30g (2 Tbsp) Light Brown Sugar: Adds a touch of sweetness and helps with caramelization during grilling. Light brown sugar provides a more delicate flavor than dark brown sugar.
• 15ml (1 Tbsp) Honey: Enhances the sweetness and adds a lovely stickiness to the sauce.
• 15ml (1 Tbsp) Gochujang (Korean Red Pepper Paste) (Halal-Certified): The star of the show! Gochujang delivers a complex, fermented chili flavor with a moderate level of heat. Halal-certified for dietary needs.
• 15ml (1 Tbsp) Rice Vinegar: Provides a necessary tanginess to balance the sweetness and spice.
• 10ml (2 tsp) Toasted Sesame Oil: A crucial ingredient for authentic Korean flavor. Toasted sesame oil has a rich, nutty aroma and taste.
• 5ml (1 tsp) Freshly Grated Ginger: Adds a warm, zesty note to the marinade. Freshly grated is best for maximum flavor.
• 2 Cloves Garlic, Minced: Another essential flavor booster. Mincing releases the garlic’s aromatic compounds.
• 5ml (1 tsp) Toasted Sesame Seeds: For garnish, adding a subtle nutty flavor and visual appeal.
• 4 Brioche Burger Buns (≈80g each): Brioche buns are soft, slightly sweet, and hold up well to juicy fillings.
• 30g (2 Tbsp) Unsalted Butter, Softened: For toasting the buns, adding richness and a golden-brown color.
• 60g (¼ cup) Mayonnaise: The base for our spicy mayo. Use a good quality mayonnaise for the best flavor.
• 5ml (1 tsp) Sriracha Sauce: Adds a kick of heat to the mayo. Adjust the amount to your spice preference.
• 5ml (1 tsp) Lime Juice: Brightens up the spicy mayo and adds a refreshing citrus note.
• 100g (3½oz) Cucumber, Thinly Sliced: Provides a cool, crisp element to the sandwich.
• 50g (1¾oz) Carrot, Julienned: Adds sweetness and color to the quick pickle.
• 50g (1¾oz) Daikon Radish, Julienned: Offers a slightly peppery and refreshing crunch.
• 30ml (2 Tbsp) Rice Vinegar (for quick pickle): Used to quickly pickle the vegetables, adding tanginess and preserving their crispness.
• 15g (1 Tbsp) Granulated Sugar (for quick pickle): Balances the acidity of the rice vinegar in the quick pickle.
• 5g (1 tsp) Salt (for quick pickle): Enhances the flavors of the vegetables and helps with the pickling process.
• Fresh Cilantro Leaves: For garnish, adding a fresh, herbaceous flavor.
• 2 Scallions, Thinly Sliced: Another garnish, providing a mild oniony flavor and visual appeal.

Substitutions & Variations

Don’t have an ingredient on hand? No problem! Here are a few substitutions you can make:

• Chicken Thighs: You can substitute chicken breasts, but be careful not to overcook them as they tend to dry out more easily.
• Gochujang: If you can’t find gochujang, you can use a combination of sriracha and miso paste for a similar flavor profile.
• Brioche Buns: Potato buns or Hawaiian rolls can be used as alternatives.
• Daikon Radish: If you can’t find daikon, you can use regular radish, but it will have a slightly stronger flavor.

Let’s Build Your Korean BBQ Chicken Sandwich: A Step-by-Step Guide

1. Prepare the Quick Pickle: In a medium bowl, combine the thinly sliced cucumber, julienned carrot, and julienned daikon radish. Add the 30ml (2 tbsp) rice vinegar, 15g (1 tbsp) granulated sugar, and 5g (1 tsp) salt. Toss well to ensure all vegetables are coated. This quick pickle will add a refreshing crunch and balance the richness of the BBQ chicken. Let it sit while you prepare the chicken – the longer it sits, the more flavorful it becomes!
2. Craft the Korean BBQ Sauce: In a mixing bowl, whisk together the 60ml (¼ cup) low-sodium soy sauce, 30g (2 tbsp) light brown sugar, 15ml (1 tbsp) honey, 15ml (1 tbsp) gochujang, 15ml (1 tbsp) rice vinegar, 10ml (2 tsp) toasted sesame oil, 5ml (1 tsp) freshly grated ginger, and 2 minced garlic cloves. Whisk until the brown sugar is fully dissolved and the sauce is well combined. Taste and adjust seasoning if needed – a touch more gochujang for heat, or honey for sweetness.
3. Marinate the Chicken: Place the 500g (1.1 lb) chicken thigh strips into a zip-top bag. Pour the Korean BBQ sauce over the chicken, ensuring each piece is well coated. Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes, or up to 45 minutes. Marinating allows the flavors to penetrate the chicken, resulting in a more tender and flavorful sandwich.
4. Whip Up the Spicy Mayo: In a small bowl, combine the 60g (¼ cup) mayonnaise, 5ml (1 tsp) sriracha sauce, and 5ml (1 tsp) lime juice. Mix well until fully combined. The lime juice cuts through the richness of the mayonnaise and adds a bright, zesty flavor. Adjust the amount of sriracha to your preferred level of spiciness.
5. Grill the Chicken to Perfection: Preheat your grill or cast-iron skillet to medium-high heat (around 200°C or 400°F). Lightly oil the surface to prevent sticking. Remove the chicken from the marinade, shaking off any excess sauce. Grill the chicken for 5-6 minutes per side, or until the thickest piece reaches an internal temperature of 75°C (165°F).
6. Toast the Buns: While the chicken is resting, butter the cut sides of the brioche burger buns with the softened butter. Toast the buns on the grill for 1-2 minutes, or until golden brown and slightly crispy. Toasting the buns adds texture and prevents them from becoming soggy.
7. Assemble the Masterpiece: Spread a generous layer of the spicy mayo on the bottom bun. Add a spoonful of the quick-pickled vegetables. Layer the sliced Korean BBQ chicken on top of the pickles. Add another spoonful of the quick-pickled vegetables. Sprinkle with toasted sesame seeds, fresh cilantro leaves, and sliced scallions. Cap with the top bun.

The Secret to Tender, Flavorful Chicken Thighs

We chose chicken thighs for this recipe for a reason! Unlike chicken breast, thighs remain incredibly juicy and tender even when grilled. Their higher fat content means they can withstand the high heat without drying out, and they absorb the flavorful Korean BBQ marinade beautifully. Using thighs ensures every bite is packed with flavor and moisture.

Why Quick Pickling Works Wonders

The quick pickle isn’t just a garnish; it’s a crucial component of this sandwich. The acidity of the rice vinegar cuts through the richness of the BBQ sauce and chicken, providing a refreshing contrast. The sugar and salt balance the flavors, creating a harmonious blend. Plus, the quick pickling process adds a delightful crunch to the sandwich.

Gochujang: The Heart of Korean Flavor

Gochujang, a fermented Korean red pepper paste, is the star of the show in this BBQ sauce. It provides a unique umami flavor, a subtle sweetness, and a pleasant level of heat. The fermentation process also adds depth and complexity to the sauce. If you’re new to Korean cuisine, gochujang is a fantastic ingredient to explore!

Tips for the Perfect Korean BBQ Chicken Sandwich

• Don’t Overcrowd the Grill: When grilling the chicken, work in batches if necessary to avoid overcrowding the grill. Overcrowding lowers the temperature and can result in steamed, rather than grilled, chicken.
• Rest the Chicken: Allowing the chicken to rest for 5 minutes after grilling allows the juices to redistribute, resulting in a more tender and flavorful final product.
• Adjust the Spice Level: Feel free to adjust the amount of gochujang and sriracha to your preferred level of spiciness.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

While you can use chicken breast, it’s not recommended. Chicken breast tends to dry out when grilled. If you do use chicken breast, be sure to marinate it for a longer period and avoid overcooking.

Can I make the quick pickle ahead of time?

Yes, you can! The quick pickle can be made up to 24 hours in advance. Store it in an airtight container in the refrigerator.

Is gochujang spicy?

Gochujang has a mild to moderate level of spiciness. The heat level can vary depending on the brand. Start with a smaller amount and add more to taste.

Craving a flavor explosion? This Korean BBQ Chicken Sandwich is guaranteed to satisfy! Don’t forget to save this recipe to Pinterest for later and share it with your friends!

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