Garlic Butter Soy Chicken Sandwich
Garlic Butter Soy Chicken Sandwich
Ingredients
For the Marinade and Chicken
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 2 chicken thighs, boneless, skinless, trimmed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon butter
- 2 garlic, cloves, minced
For the Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
For Assembly
- 1 tablespoon pickled red onions
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh chives, chopped
- 1 ciabatta roll
Instructions
- 1
In a medium bowl, combine the soy sauce, honey, rice vinegar, chili garlic sauce, sesame oil, ginger powder, and garlic powder. Whisk well to combine all ingredients for the marinade.
⏱️ 3 min
- 2
Pat the boneless, skinless, and trimmed chicken thighs dry with a paper towel. Score the chicken thighs by making shallow cuts across the surface to help absorb the marinade.
⏱️ 2 min
- 3
Place the scored chicken thighs into the prepared marinade, ensuring they are fully coated. Cover the bowl and let them marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min
- 4
While the chicken is marinating, prepare the cornstarch slurry: In a small bowl, mix the cornstarch with the water until smooth.
⏱️ 1 min
- 5
Heat a large pan over medium heat. Add the butter to the hot pan. Once the butter is melted, add the marinated chicken thighs to the pan. Cook for 4 to 5 minutes per side, until they are golden brown and cooked through.
⏱️ 10 min
- 6
Pour the remaining marinade from the bowl into the pan with the chicken. Stir in the cornstarch slurry. Continue to stir and cook until the sauce thickens to a desired consistency.
⏱️ 3 min
- 7
Add the minced garlic to the thickened sauce in the pan and mix it in thoroughly. Remove the chicken from the pan and set aside.
⏱️ 1 min
- 8
In a small bowl, combine the mayonnaise, Sriracha, and lime juice. Mix thoroughly until smooth to create the spicy mayo.
⏱️ 2 min
- 9
Slice the ciabatta roll in half horizontally. Spread the spicy mayo generously on both halves of the ciabatta roll.
⏱️ 1 min
- 10
Place the cooked garlic butter soy chicken thighs on the bottom half of the ciabatta roll.
⏱️ 1 min
- 11
Add the pickled red onions on top of the chicken.
⏱️ 1 min
- 12
Layer the thinly sliced cucumber on top of the pickled red onions.
⏱️ 1 min
- 13
Sprinkle the fresh chopped chives over the cucumber and other toppings.
⏱️ 1 min
- 14
Place the top half of the ciabatta roll over the fillings to complete the sandwich.
⏱️ 1 min
- 15
Slice the sandwich in half before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Butter Soy Chicken Sandwich
For the Marinade and Chicken
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili garlic sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ginger powder
- 1/2 teaspoon garlic powder
- 2 chicken thighs, boneless, skinless, trimmed
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon butter
- 2 garlic, cloves, minced
For the Spicy Mayo
- 1/4 cup mayonnaise
- 1 tablespoon Sriracha
- 1 tablespoon lime juice
For Assembly
- 1 tablespoon pickled red onions
- 1/2 cucumber, thinly sliced
- 1/4 cup fresh chives, chopped
- 1 ciabatta roll
Instructions
- 1
In a medium bowl, combine the soy sauce, honey, rice vinegar, chili garlic sauce, sesame oil, ginger powder, and garlic powder. Whisk well to combine all ingredients for the marinade.
⏱️ 3 min - 2
Pat the boneless, skinless, and trimmed chicken thighs dry with a paper towel. Score the chicken thighs by making shallow cuts across the surface to help absorb the marinade.
⏱️ 2 min - 3
Place the scored chicken thighs into the prepared marinade, ensuring they are fully coated. Cover the bowl and let them marinate in the refrigerator for at least 30 minutes.
⏱️ 5 min - 4
While the chicken is marinating, prepare the cornstarch slurry: In a small bowl, mix the cornstarch with the water until smooth.
⏱️ 1 min - 5
Heat a large pan over medium heat. Add the butter to the hot pan. Once the butter is melted, add the marinated chicken thighs to the pan. Cook for 4 to 5 minutes per side, until they are golden brown and cooked through.
⏱️ 10 min - 6
Pour the remaining marinade from the bowl into the pan with the chicken. Stir in the cornstarch slurry. Continue to stir and cook until the sauce thickens to a desired consistency.
⏱️ 3 min - 7
Add the minced garlic to the thickened sauce in the pan and mix it in thoroughly. Remove the chicken from the pan and set aside.
⏱️ 1 min - 8
In a small bowl, combine the mayonnaise, Sriracha, and lime juice. Mix thoroughly until smooth to create the spicy mayo.
⏱️ 2 min - 9
Slice the ciabatta roll in half horizontally. Spread the spicy mayo generously on both halves of the ciabatta roll.
⏱️ 1 min - 10
Place the cooked garlic butter soy chicken thighs on the bottom half of the ciabatta roll.
⏱️ 1 min - 11
Add the pickled red onions on top of the chicken.
⏱️ 1 min - 12
Layer the thinly sliced cucumber on top of the pickled red onions.
⏱️ 1 min - 13
Sprinkle the fresh chopped chives over the cucumber and other toppings.
⏱️ 1 min - 14
Place the top half of the ciabatta roll over the fillings to complete the sandwich.
⏱️ 1 min - 15
Slice the sandwich in half before serving.
⏱️ 1 min