Teriyaki Chicken Sandwich with Asian-Inspired Slaw Recipe
Prep Time:
10 minutes
Cook Time:
14 minutes
Servings:
4 Burgers
Ingredients
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • ¾ teaspoon garlic powder, divided
  • Pinch of chile flakes
  • 2 scallions, washed
  • 1 ½ cup red cabbage, thinly sliced
  • 1 ½ cup white cabbage, thinly sliced
  • ¼ cup cilantro leaves
  • 4 tablespoons frying oil
  • ⅓ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 4 boneless and skinless chicken thighs
  • ½ cup teriyaki sauce
  • 4 sandwich rolls
  • 4 tablespoons mayonnaise
  • 4 lettuce leaves
Directions
  1. In a bowl, combine the sesame oil, honey, rice wine vinegar, soy sauce, lime juice, ¼ teaspoon garlic powder, and chile flakes to make a dressing.
  2. Set the dressing to one side.
  3. Thinly slice the scallions.
  4. In a large bowl, add the red cabbage, white cabbage, scallions, cilantro, and dressing.
  5. Toss well to coat the slaw in the dressing and then set aside.
  6. Add the cornstarch to a bowl and mix in ½ teaspoon garlic powder, and salt and pepper.
  7. Meanwhile, heat the frying oil in a large pan over a medium temperature.
  8. When the oil has reached temperature, toss the chicken thighs one at a time into the cornstarch until fully coated.
  9. Transfer the freshly coated chicken thighs straight to the hot pan.
  10. Fry the chicken thighs on one side for 7 to 8 minutes until golden.
  11. Flip the chicken thighs and cook for another 6 to 7 minutes until the chicken is golden on the outside and cooked through.
  12. When the chicken is cooked, pour the teriyaki sauce into a clean pan and smother the chicken thighs with it.
  13. Let the chicken cook for 2 minutes in the sauce then remove from the heat.
  14. To assemble the sandwiches, first cut the buns in half.
  15. Spread 1 tablespoon mayonnaise on the base of each sandwich and top with a lettuce leaf.
  16. Transfer a hot teriyaki chicken thigh straight from the pan into each sandwich.
  17. Top with a spoonful of the Asian slaw and then the other half of the bread.
  18. Serve immediately.