Description
A vibrant fusion dish featuring juicy marinated chicken, gochujang, honey, and tangy cabbage slaw in a toasted brioche bun. Sweet, spicy, and refreshing in every bite.
Ingredients
1 lb boneless skinless chicken thighs
¼ cup soy sauce (low-sodium)
2 tablespoons brown sugar
2 tablespoons honey
2 tablespoons gochujang
2 tablespoons sesame oil
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
4 brioche buns
2 cups shredded green cabbage
¼ cup red cabbage, julienned
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon sesame oil
½ teaspoon salt
¼ teaspoon black pepper
1 carrot, julienned
1 tablespoon chopped scallions
1 teaspoon red pepper flakes (optional)
SESAME SEEDS (optional for garnish)
Instructions
In a bowl, combine soy sauce, brown sugar, honey, gochujang, sesame oil, ginger, and garlic to make the marinade.
Submerge chicken thighs in the marinade. Cover and refrigerate for at least 45 minutes (up to overnight).
Heat a skillet or grill pan over medium-high heat. Cook chicken until golden and cooked through (8–10 minutes total), flipping halfway.
Meanwhile, prepare the slaw: In a large bowl, mix cabbage, red cabbage, julienned carrot, rice vinegar, sugar, sesame oil, salt, pepper, and julienned carrot until evenly combined.
Toast brioche buns in the pan or oven.
Assemble sandwiches with grilled chicken, cabbage slaw, scallions, and red pepper flakes (if using). Garnish with sesame seeds if desired.
Notes
For extra flavor, let chicken marinate overnight. Adjust gochujang for spice preferences. Use store-bought brioche buns or try whole grain for a twist. Leftover chicken slices can be stored in airtight containers for 3–4 days.
Slaw can be made ahead and refrigerated for up to 24 hours.