Ingredients
Scale
- 2 lbs boneless skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves (minced)
- 1 teaspoon grated fresh ginger
- 3 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium carrot (julienned)
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
- 4 brioche or potato sandwich buns
- Butter (for toasting buns)
Instructions
- In a mixing bowl, combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger.
- Add the chicken thighs to the marinade. Ensure they are well-coated. Cover and refrigerate for at least 30 minutes (or up to overnight for more flavor).
- In another mixing bowl, combine shredded green cabbage, shredded red cabbage, julienned carrot, mayonnaise, rice vinegar, sugar, salt, and pepper. Toss until everything is evenly mixed. Set aside.
- Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for about 6-7 minutes per side until fully cooked and caramelized. Let it rest for a few minutes before slicing.
- Toast brioche or potato buns with butter on a skillet until golden. Place sliced chicken on the bottom half of each bun. Top generously with cabbage slaw before placing the top half of the bun on each sandwich.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 90mg