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.