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Asian Chicken Sandwiches
with Creamy Ponzu-Dressed Slaw
35 MIN
2 Servings
From the Test Kitchen
Umami flavors abound in these satisfying sandwiches—layered with tender cabbage and bites of shredded chicken coated in a spicy-sweet combo of hoisin, honey, rice vinegar, and gochujang. We’re also using some of the cabbage in our crisp vegetable slaw, which gets bright flavor and creamy texture from a citrusy ponzu-mayo dressing.
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NutritionPER SERVING
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Calories740 Cals (est.)
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instructions
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguettes. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise, the thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the grated carrots, sliced cucumbers, and half the sliced cabbage. In a separate large bowl, whisk together the hoisin sauce, honey (kneading the packet before opening), vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Make the slaw:
In a bowl, whisk together the ponzu sauce and mayonnaise. Add to the bowl of prepared vegetables. Drizzle with olive oil and season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook, shred & dress the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond), in the pan, transfer the cooked chicken to the bowl of sauce. Using two forks, shred into bite-sized pieces and stir to coat. Taste, then season with salt and pepper if desired.
* An instant-read thermometer should register 165°F.
4
Toast the baguettes:
Meanwhile, place the baguettes on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and toasted. Remove from the oven.
5
Cook the cabbage & serve your dish:
To the pan of reserved fond, add the remaining sliced cabbage (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of dressed chicken. Add the sesame seeds and stir to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes and dressed chicken and cabbage. Serve the sandwiches with the slaw on the side. Enjoy!
1
Prepare the ingredients & make the sauce:
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the baguettes. Peel the carrots; grate on the large side of a box grater. Halve the cucumbers lengthwise, the thinly slice crosswise. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the grated carrots, sliced cucumbers, and half the sliced cabbage. In a separate large bowl, whisk together the hoisin sauce, honey (kneading the packet before opening), vinegar, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
2
Make the slaw:
In a bowl, whisk together the ponzu sauce and mayonnaise. Add to the bowl of prepared vegetables. Drizzle with olive oil and season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
3
Cook, shred & dress the chicken:
Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond), in the pan, transfer the cooked chicken to the bowl of sauce. Using two forks, shred into bite-sized pieces and stir to coat. Taste, then season with salt and pepper if desired.
* An instant-read thermometer should register 165°F.
4
Toast the baguettes:
Meanwhile, place the baguettes on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned and toasted. Remove from the oven.
5
Cook the cabbage & serve your dish:
To the pan of reserved fond, add the remaining sliced cabbage (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the bowl of dressed chicken. Add the sesame seeds and stir to combine. Taste, then season with salt and pepper if desired. Assemble the sandwiches using the toasted baguettes and dressed chicken and cabbage. Serve the sandwiches with the slaw on the side. Enjoy!
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