Spicy Korean BBQ Chicken Sandwich with Crispy Slaw Delight

Ingredients

• 4 boneless, skinless chicken thighs (about 1 pound)
• 1/4 cup soy sauce (low-sodium recommended)
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon rice vinegar
• 2 cups green cabbage, thinly sliced
• 1 cup carrots, julienned
• 1/4 cup mayonnaise (spicy mayo optional)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon sesame seeds
• Salt and pepper to taste
• 4 burger buns (preferably brioche)
• Sliced green onions for garnish
• Extra sesame seeds for garnish

Instructions

1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, gochujang, honey, sesame oil, minced garlic, grated ginger, and rice vinegar.
2. Marinate the Chicken: Place the chicken thighs in a resealable plastic bag or a bowl and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Make the Slaw: In a large bowl, combine the sliced cabbage and julienned carrots. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, sesame seeds, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well combined.
4. Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side until fully cooked.
5. Toast the Buns: Lightly toast the burger buns on the grill until golden brown.
6. Assemble the Sandwich: On each toasted bun, place a grilled chicken thigh, top with the crispy slaw, and sprinkle with sliced green onions and sesame seeds.
7. Serve: Enjoy your Spicy Korean BBQ Chicken Sandwich while it's warm and fresh.