Ingredients for - Char Siu Chicken Sandwiches
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.
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