Description
A quick and flavorful weeknight meal featuring tender, pan-seared chicken thighs glazed in a sticky, spicy-sweet Korean BBQ sauce, served on toasted brioche or potato rolls with a crunchy slaw.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp red pepper flakes or 1 tbsp gochujang
- 2 stalks green onions, sliced
- 4 brioche or potato rolls
- 2 cups slaw mix (shredded cabbage and carrots)
- 1 tbsp sesame seeds
- 1 tbsp neutral oil (for cooking)
Instructions
- Place chicken thighs between plastic wrap and pound to 1/2-inch thickness. Place in a shallow dish.
- Whisk together soy sauce, sesame oil, garlic, ginger, honey, rice vinegar, and red pepper flakes/gochujang. Pour over chicken and marinate for at least 15 minutes.
- Heat a large skillet over medium-high heat with neutral oil until shimmering.
- Sear chicken in the hot pan for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- While chicken cooks, simmer remaining marinade in a small saucepan for 2-3 minutes until thickened into a glaze.
- Return cooked chicken to the pan and toss with the reduced glaze for 1-2 minutes.
- Toss slaw mix with a pinch of salt and optional vinegar/oil in a bowl.
- Toast brioche or potato rolls cut-side down in the same pan for 1-2 minutes.
- Assemble sandwiches: spread mayo on buns, add slaw, top with glazed chicken, green onions, and sesame seeds.
Notes
For extra crispy chicken, pat thighs dry before seasoning and do not overcrowd the pan. Use low-sodium soy sauce to control salt intake. The slaw should be dressed just before serving to maintain crunch. Can be made gluten-free by using tamari and gluten-free buns.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich with slaw
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
Keywords: Korean BBQ, chicken sandwich, spicy chicken, weeknight dinner, easy recipe, gluten-free option, meal prep