Print

High Protein Korean BBQ Chicken Sandwich

High Protein Korean BBQ Chicken Sandwich - recipe card
Print Recipe

This sandwich features tender, juicy chicken thighs marinated in a boldly sweet and savory Korean BBQ sauce, then seared to perfection and piled onto a toasted bun with quick-pickled vegetables and a spicy gochujang mayo. Each bite delivers a satisfying crunch, a kick of heat, and over 40 grams of protein for a truly filling meal.

Ingredients

Scale
  • 2 lb boneless, skinless chicken thighs (about 8 thighs)
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup gochujang (Korean chili paste)
  • 3 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1 tbsp gochujang (extra for mayo)
  • 1 tbsp rice vinegar (extra for mayo)
  • 1 tsp honey (extra for mayo)
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned
  • 1/2 cup cucumber, thinly sliced
  • 1/4 cup rice vinegar (for pickling)
  • 1 tbsp sugar
  • 1/2 tsp kosher salt
  • 4 brioche buns (or other soft sandwich buns)
  • 2 tbsp unsalted butter, softened (for toasting buns)
  • 1 tbsp toasted sesame seeds (for garnish)
  • 2 green onions, thinly sliced (for garnish)

Instructions

  1. In a medium bowl, whisk together soy sauce, 1/4 cup gochujang, 3 tbsp honey, 2 tbsp rice vinegar, sesame oil, ginger, and garlic until smooth. Reserve 1/4 cup of the marinade for later basting; keep separate.
  2. Place chicken thighs in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. Do not marinate longer than 2 hours as the acid can break down the meat texture.
  3. While chicken marinates, make the gochujang mayo: In a small bowl, combine mayonnaise, 1 tbsp gochujang, 1 tbsp rice vinegar, and 1 tsp honey. Whisk until smooth. Refrigerate until ready to use.
  4. Make quick pickles: In a small bowl, combine 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt. Stir until dissolved. Add shredded cabbage, julienned carrot, and cucumber slices. Toss to coat. Let sit at room temperature for at least 15 minutes, tossing occasionally. Drain before serving.
  5. Remove chicken from marinade, letting excess drip off. Discard the used marinade.
  6. Heat a large cast-iron or heavy-bottomed skillet over medium-high heat. Add 1 tbsp of neutral oil (such as canola) and swirl to coat. Once the oil shimmers, add chicken thighs in a single layer, being careful not to overcrowd. Work in batches if needed.
  7. Cook chicken for 5-6 minutes without moving, until a deep golden-brown crust forms. Flip and cook another 5-6 minutes, brushing with the reserved 1/4 cup marinade during the last 2 minutes of cooking. The chicken is done when it reaches an internal temperature of 165°F / 74°C on an instant-read thermometer. Transfer to a cutting board and let rest for 5 minutes before slicing.
  8. While chicken rests, butter the cut sides of each brioche bun with the softened butter. In a clean skillet over medium heat, toast buns cut-side down for 1-2 minutes, until golden and toasted. Set aside.
  9. Slice the rested chicken into 1/2-inch thick strips against the grain.
  10. To assemble, spread a generous amount of gochujang mayo on both the top and bottom of each bun. Place a portion of sliced chicken (about 1/2 lb per sandwich) on the bottom bun.
  11. Top with a generous handful of drained pickled vegetables, then sprinkle with toasted sesame seeds and sliced green onions.
  12. Place the top bun on and press gently. Serve immediately while the chicken is still warm and the bun is toasted. Enjoy!

Notes

Storage: Store leftover chicken and pickled vegetables separately in airtight containers for up to 3 days in the refrigerator. To reheat chicken, place in a skillet over medium heat with a splash of water or extra sauce, cover, and heat through until hot (about 3-4 minutes). Toast buns fresh. Freezing: The uncooked marinated chicken can be frozen for up to 2 months. Thaw overnight in the refrigerator before cooking. The cooked chicken also freezes, but best texture if reheated gently. Pickles are best fresh but can be kept up to 1 week.

Nutrition

Keywords: Korean BBQ chicken sandwich, high protein sandwich, gochujang chicken, Korean chicken sandwich, spicy chicken sandwich, chicken thigh recipe, Korean BBQ, high protein meal, weeknight dinner, Korean fusion, pickled vegetables sandwich

Find it online: https://thehighproteinrecipes.com/high-protein-korean-bbq-chicken-sandwich-recipe/