Name: Teriyaki Chicken Sandwich With Asian-Inspired Slaw
Cuisine: Asian
Ingredients: 2 tablespoons sesame oil; 1 tablespoon honey; 1 tablespoon rice wine vinegar; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1/4 teaspoon garlic powder (for dressing); Pinch of chile flakes; 2 scallions, washed and thinly sliced; 1 1/2 cups red cabbage, thinly sliced; 1 1/2 cups white cabbage, thinly sliced; 1/4 cup cilantro leaves; 4 tablespoons frying oil; 1/3 cup cornstarch; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder (for coating); 4 boneless and skinless chicken thighs; 1/2 cup teriyaki sauce; 4 sandwich rolls; 4 tablespoons mayonnaise; 4 lettuce leaves

Instructions

Combine sesame oil, honey, rice wine vinegar, soy sauce, lime juice, 1/4 teaspoon garlic powder, and chile flakes in a bowl to make the slaw dressing. Set aside.
Thinly slice scallions. In a large bowl, combine red cabbage, white cabbage, scallions, cilantro, and dressing. Toss well to coat and set aside.
In a bowl, mix together cornstarch, 1/2 teaspoon garlic powder, salt, and pepper.
Heat frying oil in a large pan over medium heat.
Toss each chicken thigh in the cornstarch mixture until fully coated, then transfer straight to the hot pan.
Fry chicken on one side for 7 to 8 minutes until golden. Flip and cook another 6 to 7 minutes until golden and cooked through.
Pour teriyaki sauce into a clean pan and add chicken. Let cook in sauce for 2 minutes, then remove from heat.
Cut sandwich rolls in half. Spread 1 tablespoon mayonnaise on the base of each roll and top with a lettuce leaf.
Place a teriyaki chicken thigh on each sandwich, top with a spoonful of Asian slaw, and close the sandwich.
Serve immediately.