Ingredients
- Boneless, skinless chicken thighs (1.5 lbs)
- Korean BBQ Sauce (1/2 cup, divided)
- Brioche or potato buns (4 count)
- Pre-shredded coleslaw mix (1 cup)
- Mayonnaise (1/4 cup)
- Gochujang (1 tablespoon)
- Neutral cooking oil (1 tablespoon)
Instructions
- Step 1: Marinate the chicken by placing the thighs in a bowl or zip-top bag with 1/4 cup of the Korean BBQ Sauce. Allow the chicken to marinate for at least 30 minutes (or up to 4 hours in the refrigerator).
- Step 2: While the chicken marinates, prepare the Gochujang slaw by combining the coleslaw mix, mayonnaise, and Gochujang in a small bowl. Stir well until the cabbage is evenly coated, then refrigerate until ready to assemble.
- Step 3: Heat the cooking oil in a large skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is caramelized.
- Step 4: Remove the cooked chicken from the heat and allow it to rest for 5 minutes. Using two forks, shred the chicken or roughly chop it into small pieces, then toss the shredded meat with the remaining 1/4 cup of Korean BBQ Sauce for a final glaze.
- Step 5: Lightly toast the brioche buns on the grill pan or skillet. Assemble the sandwiches by placing a generous amount of glazed Korean BBQ chicken on the bottom bun, topping it with a scoop of the Gochujang slaw, and finishing with the top bun.
Notes
- If preparing ahead, keep the shredded chicken separate from the Gochujang slaw; storing the slaw in the refrigerator maintains its crunch for up to 48 hours.
- If you have leftovers, gently reheat the glazed chicken in a covered skillet over low heat, adding a teaspoon of water to keep the BBQ sauce glossy and prevent the meat from drying out.
- For a balanced meal, serve alongside quick-pickled vegetables—like daikon or radishes—or a simple side of crunchy kimchi, which provides the necessary acidity to balance the rich chicken and slaw.
- Ensure the chicken thighs rest for the full five minutes after cooking before shredding; this crucial rest keeps the meat juicy and allows it to fully absorb the final glaze when you toss it with the reserved BBQ sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American