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Korean BBQ Chicken sandwich garnished with fresh vegetables and sesame seeds

Korean BBQ Chicken Sandwich

This delicious Korean BBQ chicken sandwich combines succulent grilled chicken with rich BBQ sauce and a refreshing crunch from coleslaw, making it a perfect weeknight dinner or weekend gathering treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless, skinless chicken breasts Pound for even cooking if thick.
  • 1 cup Korean BBQ sauce Use a sweet BBQ sauce if Korean is unavailable.
  • 4 pieces sandwich buns Toast for extra crunch if desired.
Toppings and Sides
  • 1 cup coleslaw mix Mixed with sesame oil.
  • 1/2 cup sliced cucumbers Adds a refreshing crunch.
  • 1/4 cup sliced green onions
Seasoning
  • 1 tablespoon sesame oil For the coleslaw.
  • to taste none Salt and pepper For seasoning the chicken.

Method
 

Preparation
  1. Preheat the grill or skillet over medium-high heat.
  2. Season the chicken breasts with salt and pepper.
Cooking
  1. Grill the chicken for about 6-7 minutes on each side, brushing with Korean BBQ sauce during the last few minutes.
  2. In a bowl, mix coleslaw with sesame oil, salt, and pepper.
Assembly
  1. Remove the chicken from the grill and let it rest for a few minutes, then slice it.
  2. Toast the sandwich buns if desired.
  3. Assemble the sandwiches: place the BBQ chicken on the bottom bun, add coleslaw, cucumbers, and green onions.
  4. Top with the other half of the bun and serve immediately.

Notes

These sandwiches can be stored in the fridge for about 3-4 days, with components kept separate. To make a vegan version, swap chicken for tofu or tempeh, marinated in BBQ sauce.