Description
A quick and flavorful weeknight meal featuring tender, marinated chicken thighs and a bright, vinegary slaw served on toasted buns.
Ingredients
- Boneless, skinless chicken thighs
- Soy sauce
- Toasted sesame oil
- Brown sugar
- Fresh garlic, minced
- Fresh ginger, grated
- Rice vinegar
- Black pepper
- Green cabbage, shredded
- Purple cabbage, shredded
- Carrots, julienned
- Fresh cilantro leaves
- Green onions, sliced
- Sugar
- Salt
- Brioche buns or potato rolls
- Mayo or sriracha mayo
- Sesame seeds
- Neutral oil (avocado or canola)
Instructions
- Slice chicken thighs into thin strips. In a bowl, whisk together soy sauce, sesame oil, brown sugar, garlic, ginger, rice vinegar, and black pepper. Add chicken and toss to coat; let sit for 5 minutes.
- Shred cabbage and carrots. In a jar, shake rice vinegar, sugar, salt, and pepper until dissolved. Pour over veggies and toss. Add cilantro and green onions.
- Heat neutral oil in a large skillet over medium-high heat. Cook chicken strips in a single layer for 2-3 minutes until caramelized, then flip and cook 3-4 minutes until cooked through.
- Toast buns in the same pan or a toaster until golden.
- Spread mayo on bun halves. Pile hot chicken on bottom bun, top with slaw, sprinkle with sesame seeds, and serve immediately.
Notes
Chicken thighs stay juicier than breasts. Do not skip toasting the buns to prevent sogginess. Slaw can be made ahead but may release liquid; drain if necessary. Leftover chicken keeps for 3 days, slaw for 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Korean
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 12
- Sodium: 850
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 42
- Fiber: 4
- Protein: 28
Keywords: Korean BBQ, chicken sandwich, quick meals, weeknight dinner, slaw recipe, easy chicken, Asian fusion