Print

Sticky Honey Sriracha BBQ Chicken Sandwich with Crunchy Slaw

Close-up of a Sticky BBQ Chicken Sandwich featuring glazed chicken pieces and vibrant crunchy slaw on a brioche bun.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a restaurant-quality BBQ chicken sandwich featuring tender chicken coated in a sweet and spicy sticky glaze, paired with a crisp, tangy coleslaw.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Sriracha (adjust to taste)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 4 large sandwich buns (brioche or potato rolls recommended)
  • Butter, for toasting buns
  • For the Crunchy Slaw:
  • 2 cups shredded green cabbage
  • 1 cup shredded purple cabbage
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced Napa cabbage
  • 1/4 cup mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions

  1. Prepare the Sticky BBQ Sauce: In a small saucepan, combine the ketchup, honey, soy sauce, apple cider vinegar, Sriracha, smoked paprika, garlic powder, and black pepper. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and cook for 5 to 7 minutes, or until the sauce thickens enough to coat the back of a spoon. Remove from heat and set aside.
  2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are browned on all sides and cooked through, about 6 to 8 minutes.
  3. Glaze the Chicken: Pour half of the prepared BBQ sauce over the cooked chicken in the skillet. Toss well to coat the chicken completely. Cook for 1 to 2 minutes until the sauce becomes very sticky and caramelized around the chicken. Keep the remaining sauce for serving.
  4. Make the Crunchy Slaw: In a medium bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Add the green cabbage, purple cabbage, carrot, and Napa cabbage. Toss everything together until the vegetables are evenly coated.
  5. Toast the Buns: Lightly butter the cut sides of the sandwich buns. Place them cut-side down in a clean skillet or on a griddle over medium heat. Toast for 1 to 2 minutes until golden brown.
  6. Assemble the Sandwiches: Place a generous portion of the sticky BBQ chicken onto the bottom half of each toasted bun. Top the chicken with a large scoop of the crunchy slaw. Drizzle a little of the reserved BBQ sauce over the slaw if desired. Place the top bun on the sandwich and serve immediately.

Notes

  • For extra smoky flavor, add 1/4 teaspoon of liquid smoke to the BBQ sauce mixture.
  • If you prefer grilled chicken, cook the chicken pieces on a preheated grill until done, then toss them in the warm sticky sauce before assembling.
  • Make the slaw up to 2 hours ahead of time; this allows the flavors to meld while keeping the crunch.

Nutrition

Find it online: https://magazinemeal.com/sticky-bbq-chicken-sandwich-with-crunchy-slaw/