Description
Juicy chicken thighs marinate in a bold, spicy gochujang blend, then hit a hot pan until caramelized and lightly charred. Pile that smoky chicken onto soft, buttery buns and top it with a crisp cabbage-carrot slaw tossed in zesty lime mayo. Add a touch of sriracha and a sprinkle of sesame seeds, and you’ve got a sandwich that delivers heat, crunch, and serious flavor in every bite.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 4 garlic cloves, finely minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon freshly ground black pepper
- 4 burger buns, brioche recommended
- 1 cup shredded green cabbage
- 1 cup julienned carrots
- ¼ cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon sriracha (optional)
- Fresh cilantro leaves for garnish
- Sesame seeds for garnish
- Neutral oil (canola or vegetable) for cooking
Instructions
- Mix the Marinade: In a bowl, whisk together gochujang, soy sauce, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper until smooth and fully blended.
- Marinate the Chicken: Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over them and turn to coat thoroughly. Cover and refrigerate for at least 1 hour. For deeper flavor, let them sit overnight.
- Prepare the Slaw: Combine the cabbage and carrots in a large mixing bowl. In a separate small bowl, stir together the mayonnaise, lime juice, and sriracha if using. Pour the dressing over the vegetables and toss until evenly coated. Set aside to allow the flavors to develop.
- Cook the Chicken: Heat a grill pan or skillet over medium-high heat and lightly coat with oil. Remove the chicken from the marinade, shaking off any excess. Cook for about 6–7 minutes per side, until nicely charred and the internal temperature reaches 165°F (75°C).
- Rest and Slice: Transfer the cooked chicken to a plate and let it rest for several minutes. Slice into strips to make sandwich assembly easier.
- Toast the Buns: Lightly toast the buns in the pan or a toaster until golden and slightly crisp.
- Assemble the Sandwiches: Place sliced chicken on the bottom half of each bun. Top generously with the prepared slaw. Garnish with fresh cilantro and sesame seeds. Cap with the top bun and serve right away.
Notes
- For extra punch, layer kimchi over the chicken before adding the slaw.
- These sandwiches pair well with sweet potato fries or quick-pickled vegetables.
- Swap chicken thighs for chicken breasts if you prefer a leaner cut; adjust cook time as needed.
- Control the heat by increasing or reducing the gochujang and sriracha.
- You can prepare the slaw in advance and refrigerate it until ready to use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner