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 -

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.