Inspired by Seattle-style teriyaki, this sandwich boasts lightly charred chicken thighs and a colorful, crunchy slaw. The chicken is marinated in a simple mixture of soy sauce, mirin, and sugar before a quick trip under the broiler, while the marinade gets cooked down to a syrupy glaze that is brushed onto the finished meat. The slaw is equal parts salad and pickle, thanks to a briny dressing, and adds a bracing freshness to counter the sticky-sweetness of the chicken. This recipe makes a generous amount of slaw, which holds up well in the refrigerator for several days and would be a great addition to other sandwiches or rice dishes.
4 servings
- Combine the soy sauce, mirin, and sugar in a gallon-size Ziploc bag or a wide shallow dish. Stir to dissolve the sugar. Add the chicken thighs, turning them over in the marinade to coat. Refrigerate for at least 2 hours or overnight, flipping once or twice.
- Make the slaw. Combine the shredded cabbage with the cucumber, carrot, and jalapeño slices in a large mixing bowl. Sprinkle with the vinegar, sugar, and salt, and toss well to combine. Adjust the seasoning to taste—it should be very bright and briny, almost like a pickle. Refrigerate until ready to use. (The salt and sugar in the dressing will draw out water from the cabbage, and some liquid will collect at the bottom of the bowl. Think of this as pickle brine, but avoid adding too much of this liquid to your sandwich when assembling—use tongs rather than a spoon to transfer the slaw.)
- When you’re ready to cook the chicken, set the broiler to high and place an oven rack at the highest or second-highest position in the oven. Line a sheet pan with aluminum foil (don’t skip this step if you don’t want to scrub burnt sugar off your pan later), then remove the chicken thighs from the marinade, gently shaking off excess marinade before placing them on the pan. Transfer the marinade to a small saucepan and bring to a boil over high heat. Reduce the heat and let simmer for about 10 minutes, or until reduced to a syrup-like consistency that coats the back of a spoon.
- Meanwhile, place the chicken under the broiler and cook for 7 to 10 minutes, or until it is beginning to char in places. Flip the chicken, then cook for an additional 5 to 7 minutes, or until the second side is well browned and the chicken registers an internal temperature of at least 180°F. When the chicken is done, brush it with the reduced marinade using a heat-safe pastry brush.
- Toast the buns and spread each half with mayonnaise and a squeeze of sriracha, if using. Place one chicken thigh on the bottom half of each bun and top generously with slaw. Serve immediately. Store leftover slaw in an airtight container in the refrigerator for up to 5 days. Leftover chicken will keep for up to 3 days.
