Ingredients

For the chicken:

  • 3 lbs. chicken thighs (boneless, skinless thighs), trimmed

  • 6-8 Sandwich rolls

  • 1 cup of thinly sliced pickles

  • 1 ½ cup of mayonnaise

  • 4 cups of shredded napa cabbage


For the marinade:

  • ⅓ cup of tamari

  • ⅓ cup of fresh ginger, diced

  • 2 Tbsp of fresh garlic, diced 

  • 2  tsp sambal chili paste

  • 1 Tbsp Heirloom Ginger 

  • 2 tsp kosher salt

  • 1 ½ cup of cornstrach

*Click on the spice(s) for more suggested uses

Directions:

For the marinade:  

  • Add tamari, fresh ginger, fresh garlic, sambal into a blender

  • Blend until super smooth

  • Whisk in the Heirloom Ginger and salt

  • Thoroughly coat chicken with marinade and refrigerate for at least 24 hours

To cook the chicken & assemble the sandwiches:

  • Add cornstarch to a wide mixing bowl and toss marinated chicken with cornstarch until all pieces are evenly coated

  • When all pieces are coated, deep fry or pan fry with canola oil.

  • If using an air fryer, place chicken thighs on the crisper tray in a single layer. Select Air Fryer setting, bake until chicken reaches an internal temperature of 165

  • To build sandwiches, warm rolls in the oven or split and toast with butter

  • Apply mayonnaise to each side of the bun

  • Layer pickles across the bottom bun

  • Add the crisp chicken, cabbage and top bun