Korean BBQ Chicken Sandwich with Sesame Slaw

This Korean BBQ chicken is a recipe I've been making for years and never get tired of, and the secret is using mayonnaise in the marinade.

Mayonnaise makes a better marinade base than oil, and it's worth understanding why. It clings to the meat more evenly, carries the flavours across every surface, and protects the sugars from burning while still encouraging browning. J. Kenji López-Alt explains the science behind it here if you want the full breakdown. What you'll notice in practice is chicken that's deeply flavoured, juicy, and caramelized in all the right places.

This marinade builds on that base with gochujang, gochugaru, Yamasa soy sauce, sesame oil, brown sugar, ginger, and garlic. Sweet, savoury, and balanced with just enough heat. Piled onto a toasted brioche bun with sesame slaw and sriracha mayo, it's so good you'll find yourself craving it again before you've even finished eating it. But if you'd prefer, you can also skip the buns, double the slaw, and serve it as a salad. 

The slaw dressing lightly pickles the cabbage and cucumber as it sits, so toss it together just before serving. If you have leftovers, drain the dressing off before you pack it away or it will get soggy overnight.

Korean BBQ Chicken Sandwich with Sesame Slaw
Makes 6 servings

Chicken:
1/4 cup mayonnaise
3 tbsp Yamasa soy sauce
2 tbsp sesame oil
2 tbsp CJ Haechandle gochujang
2 tbsp dark brown sugar
2 tbsp finely chopped ginger
3 cloves garlic, grated
1 1/2 tsp Épices de Cru gochugaru
1/2 tsp Diamond Crystal Kosher salt
1 kg boneless skinless chicken thighs

Slaw:
2 tbsp white vinegar
1 tbsp sesame oil
1 tbsp sugar
1 tsp Diamond Crystal Kosher salt
1/4 medium cabbage, very thinly sliced (3-4 cups)
1/2 English cucumber, halved lengthwise and thinly sliced
2 green onions, thinly sliced
3 tbsp chopped cilantro
1 tbsp toasted sesame seeds

Toasted brioche buns and sriracha mayonnaise for serving

Method

1. Whisk together the mayonnaise, soy sauce, sesame oil, gochujang, brown sugar, ginger, garlic, gochugaru, and salt until uniform. Add the chicken and toss to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate overnight.
   
   
2. Heat a gas grill on high, or for best flavour, cook over charcoal. Grill the chicken for about 4 minutes per side until cooked through. For a smokier result, turn the airflow almost off, cover the grill, and let the chicken finish over indirect heat. No grill? Cook on a foil-lined baking sheet at 425°F for 18-20 minutes and broil for the last few minutes to get some caramelization.
   
   
3. Whisk together the vinegar, sesame oil, sugar, and salt until dissolved. Toss with the cabbage, cucumber, and green onions just before serving. Scatter with cilantro and sesame seeds.
   
   
4. Serve the chicken and slaw on toasted brioche buns with sriracha mayonnaise.