Name: Char Siu Chicken Sandwiches
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 1/4 c. hoisin sauce -; 1/4 c. reduced-sodium soy sauce -; 2 garlic cloves, minced -; 3 tbsp. rice vinegar or dry sherry -; 2 tbsp. honey -; 1/2 tsp. Chinese five-spice powder -; 1/4 tsp. kosher salt -; 1/8 tsp. crushed red pepper flakes -; 4 skinless, boneless chicken thighs (about 2 lb. total) -; vegetable oil, for grilling -; 1 1/2 medium carrots (about 8 oz.), sliced into matchsticks about 3"-by-1/4" -; 1/2 daikon radish (about 8 oz.), sliced into matchsticks about 3"-by-1/4" -; 1 tsp. kosher salt -; 1/2 c. plus 2 tsp. granulated sugar, divided -; 1 c. water -; 1 c. white distilled vinegar -; 1/4 c. mayonnaise -; 4 soft white sandwich rolls -; Kosher salt -; 1 c. fresh cilantro sprigs -; 1 fresh red chile, thinly sliced -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Char Siu Chicken Sandwiches

1. 1/4 c. hoisin sauce -

2. 1/4 c. reduced-sodium soy sauce -

3. 2 garlic cloves, minced -

4. 3 tbsp. rice vinegar or dry sherry -

5. 2 tbsp. honey -

6. 1/2 tsp. Chinese five-spice powder -

7. 1/4 tsp. kosher salt -

8. 1/8 tsp. crushed red pepper flakes -

9. 4 skinless, boneless chicken thighs (about 2 lb. total) -

10. vegetable oil, for grilling -

11. 1 1/2 medium carrots (about 8 oz.), sliced into matchsticks about 3"-by-1/4" -

12. 1/2 daikon radish (about 8 oz.), sliced into matchsticks about 3"-by-1/4" -

13. 1 tsp. kosher salt -

14. 1/2 c. plus 2 tsp. granulated sugar, divided -

15. 1 c. water -

16. 1 c. white distilled vinegar -

17. 1/4 c. mayonnaise -

18. 4 soft white sandwich rolls -

19. Kosher salt -

20. 1 c. fresh cilantro sprigs -

21. 1 fresh red chile, thinly sliced -

How to cook deliciously - Char Siu Chicken Sandwiches

1. Stage

In a medium bowl, whisk hoisin sauce, soy sauce, garlic, rice vinegar, honey, five-spice powder, salt, and red pepper flakes. Remove 1/4 cup marinade; cover and refrigerate until ready to use.

2. Stage

Add chicken to remaining marinade and toss to coat. Cover and let sit at least 30 minutes at room temperature or up to 24 hours in the refrigerator.

3. Stage

Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.

4. Stage

Remove chicken from marinade and grill, turning once and brushing with reserved 1/4 cup marinade, until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes (these thighs are very forgiving; you can continue to grill until more fat renders and thermometer registers 175° to 180°, if desired).

5. Stage

Make Ahead: Chicken can be grilled 3 days ahead. Store in an airtight container and chill.

6. Stage

Place carrot and radish in a fine-mesh strainer. Sprinkle with salt and 2 teaspoons granulated sugar and gently massage into vegetables until softened, about 3 minutes. Transfer to a medium heatproof bowl.

7. Stage

In a small pot over medium-high heat, heat water, vinegar, and remaining 1/2 cup granulated sugar, stirring, until sugar is dissolved and mixture is steaming, 1 to 2 minutes. Pour hot pickling liquid over vegetables and stir to coat. Cover and let sit at least 1 hour.

8. Stage

Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and chill.

9. Stage

Spread 1 tablespoon mayo on bottom of each sandwich roll; season with salt.

10. Stage

Top each with a piece of warm char siu chicken, a handful of Vietnamese pickles, cilantro, and chiles. Close with top bun.