Korean BBQ Grilled Chicken Sandwich
This Korean BBQ Grilled Chicken Sandwich takes everything you love about takeout and turns it into a seriously craveable handheld meal.
Servings: 4 Sandwiches
Calories: 505kcal
Ingredients
For the cucumbers:
- 1/2 cup rice vinegar
- 1/2 tablespoon salt
- 1/2 tablespoon granulated sugar
- 1/2 seedless cucumber sliced thinly
- 2 slices cabbage sliced very thinly
- handful of ice
For the BBQ sauce:
- 1 tablespoon sesame oil
- 1 tablespoon garlic grated
- 1 tablespoon ginger grated
- 2 tablespoons low sodium soy sauce
- 1-2 tablespoons gochujang depends on your heat tolerance
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch + 1 teaspoon cold water
For the sriracha mayo:
- 1/4 cup mayonnaise
- 1 tablespoons sriracha
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
For the sandwiches:
- 4 boneless skinless chicken thighs
- 1 teaspoon cooking oil
- salt and black pepper for seasoning
- 4 sandwich buns
Instructions
- In a small saucepan, heat the rice vinegar, salt and sugar just until everything dissolves. Pour the liquid into a small bowl and add a handful of ice. Add the cucumbers and cabbage to the bowl and put them in the fridge for a couple hours to marinate.
- In the same saucepan, combine the sesame oil, garlic, ginger, soy sauce, and gochujang, brown sugar, and rice vinegar. Cook on medium heat until simmering. Mix the cornstarch and water. Add to the sauce and whisk until smooth. Remove from heat.
- Combine the mayo, sriracha, sesame oil, and soy sauce. Mix well. Set aside.
- Preheat the grill to 450°F(230°C).
- Rub the chicken with oil, then season with salt and pepper.
- When the grill is ready, place the chicken on the grates and cook for 4 minutes per side. Then lower the heat to 375°F(190°C) and continue cooking, basting with the bbq sauce regularly on both sides, until the chicken reaches 165°F(75°C).
- In the last few minutes of cooking, you can also heat the sandwich buns on the grill.
- To assemble, coat both sides of the bun with sriracha mayo. Place a piece of chicken on and top with cucumbers and cabbage.
Nutrition
Calories: 505kcal | Carbohydrates: 43g | Protein: 29g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 113mg | Sodium: 1794mg | Potassium: 472mg | Fiber: 2g | Sugar: 11g | Vitamin A: 89IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 3mg