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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.

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.

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.

While the chicken is marinating, prepare the cornstarch slurry: In a small bowl, mix the cornstarch with the water until smooth.

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.

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.

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.

In a small bowl, combine the mayonnaise, Sriracha, and lime juice. Mix thoroughly until smooth to create the spicy mayo.

Slice the ciabatta roll in half horizontally. Spread the spicy mayo generously on both halves of the ciabatta roll.

Place the cooked garlic butter soy chicken thighs on the bottom half of the ciabatta roll.

Add the pickled red onions on top of the chicken.

Layer the thinly sliced cucumber on top of the pickled red onions.

Sprinkle the fresh chopped chives over the cucumber and other toppings.

Place the top half of the ciabatta roll over the fillings to complete the sandwich.

Slice the sandwich in half before serving.


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.

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.

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.

While the chicken is marinating, prepare the cornstarch slurry: In a small bowl, mix the cornstarch with the water until smooth.

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.

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.

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.

In a small bowl, combine the mayonnaise, Sriracha, and lime juice. Mix thoroughly until smooth to create the spicy mayo.

Slice the ciabatta roll in half horizontally. Spread the spicy mayo generously on both halves of the ciabatta roll.

Place the cooked garlic butter soy chicken thighs on the bottom half of the ciabatta roll.

Add the pickled red onions on top of the chicken.

Layer the thinly sliced cucumber on top of the pickled red onions.

Sprinkle the fresh chopped chives over the cucumber and other toppings.

Place the top half of the ciabatta roll over the fillings to complete the sandwich.

Slice the sandwich in half before serving.
