Description
A vibrant blend of flavors with tender marinated chicken, fresh cabbage slaw, and a buttery brioche bun, offering a delightful culinary experience.
Ingredients
Scale
- 1 lb Boneless Skinless Chicken Thighs
- 1/4 cup Soy Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Honey
- 2 tbsp Gochujang
- 2 tbsp Rice Vinegar
- 1 tbsp Sesame Oil
- 4 cloves Garlic, finely minced
- 1 inch Fresh Ginger, grated
- 2 cups Shredded Green and Red Cabbage
- 1 cup Julienned Carrot
- 1/2 cup Mayonnaise
- 1 tbsp Sugar
- 4 pieces Brioche or Potato Sandwich Buns
- 2 tbsp Butter
Instructions
- Combine soy sauce, brown sugar, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger in a mixing bowl. Whisk until smooth.
- Place the chicken thighs in a zip-top bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 30 minutes.
- Prepare the zesty cabbage slaw by combining shredded cabbage, julienned carrot, mayonnaise, and sugar in another bowl and tossing everything well.
- Heat a grill or cast iron skillet over medium-high heat. Remove chicken from the marinade and grill for 5-7 minutes on each side until cooked through.
- Toast the brioche buns in a skillet with butter until golden-brown.
- Slice the chicken into strips after letting it rest for a few minutes.
- Assemble the sandwich by layering the chicken on the bottom half of the bun, topping generously with cabbage slaw, and closing with the bun top.
Notes
Let the chicken rest after cooking to retain juices. You can prepare the marinade and slaw a day in advance for convenience.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 20g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg