Every culture has its own uniquely delicious
BBQ sauce, but Chinese char siu sauce is one of our favorites. Classically used to marinate pork belly for steamed buns, this sticky-sweet, umami-packed sauce is absolutely irresistible, no matter what you pour it over. Here, we’re using it to marinate grilled chicken thighs, which we then sandwich inside soft buns and top with pickled veg, fresh chiles, and herbs. The results? A sandwich unlike anything you’ve ever seen or tasted before, but one that you won’t be able to stop eating.
What is char siu sauce?
Char siu sauce is a classic Chinese BBQ sauce that’s typically used to marinate pork belly before it’s slow-roasted. Ingredients may vary slightly between recipes, but most contain hoisin sauce, soy sauce, rice vinegar (or dry sherry), honey, and Chinese five-spice powder. The Chinese five-spice is key to getting that signature char siu flavor, and it’s available in many grocery stores and online. If you’re having trouble finding it, you can sub in 1/4 teaspoon finely chopped fennel seeds, 1/4 teaspoon ground cinnamon, and a pinch of cloves. It won’t taste quite the same as it would if you used traditional five-spice powder, but it’ll still be tasty!
Ingredients
Char Siu Chicken
- 1/4 c.hoisin sauce
- 1/4 c.reduced-sodium soy sauce
- 2garlic cloves, minced
- 3 tbsp.rice vinegar or dry sherry
- 2 tbsp.honey
- 1/2 tsp.Chinese five-spice powder
- 1/4 tsp.kosher salt
- 1/8 tsp.crushed red pepper flakes
- 4skinless, boneless chicken thighs (about 2 lb. total)
- Vegetable oil, for grilling
Vietnamese Pickles
- 1 1/2medium carrots (about 8 oz.), sliced into matchsticks about 3″-by-1/4″
- 1/2daikon radish (about 8 oz.), sliced into matchsticks about 3″-by-1/4″
- 1 tsp.kosher salt
- 1/2 c.plus 2 tsp. granulated sugar, divided
- 1 c.water
- 1 c.white distilled vinegar
Assembly
- 1/4 c.mayonnaise
- 4soft white sandwich rolls
- Kosher salt
- 1 c.fresh cilantro sprigs
- 1fresh red chile, thinly sliced
Directions
-
Char Siu Chicken
- Step 1
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.
- Step 2Add 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.
- Step 3Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil.
- Step 4Remove 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).
- Step 5Make Ahead: Chicken can be grilled 3 days ahead. Store in an airtight container and chill.
- Step 1
-
Vietnamese Pickles
- Step 1Place 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.
- Step 2In 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.
- Step 3Make Ahead: Pickles can be made 2 weeks ahead. Fully submerge vegetables in brine in an airtight container and chill.
-
Assembly
- Step 1Spread 1 tablespoon mayo on bottom of each sandwich roll; season with salt.
- Step 2Top each with a piece of warm char siu chicken, a handful of Vietnamese pickles, cilantro, and chiles. Close with top bun.
