| Portions |
|---|
| 4 |
Ingredients
For the chicken:
- 6 boneless, skinless chicken thighs
- Salt
- 1 ½ teaspoons Chinese five-spice
- 2 teaspoons toasted sesame oil
- 1 teaspoon canola oil
- 1/3 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons finely grated ginger
- 2 garlic cloves, minced
- 3 tablespoons toasted sesame seeds
For the pickle and serving:
- 8–10 frozen steamed buns
- 3 tablespoons rice wine vinegar
- 1 tablespoon honey
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 4 carrots
- ½ cucumber
- 2–3 green onions
- Sriracha, for serving
Directions
- Heat your oven to 375ºF. Place a large non-stick skillet over medium high heat. Prepare the chicken by patting it dry with paper towel and season with salt and the Chinese five spice. Add the sesame and canola oil to the pan and sear the chicken for 3 to 4 minutes per side or until golden brown. Remove the chicken from the skillet and transfer to a sheet pan.
- Meanwhile, in a small bowl, whisk together the hoisin, soy, rice wine vinegar, ginger, garlic, and toasted sesame seeds. Divide this mixture over the chicken then transfer it into the oven for 12 to 15 minutes or until the chicken is cooked through and the glaze has thickened.
- Meanwhile, steam the buns according to the package directions.
- Prepare the pickle by whisking together the vinegar, honey, fish sauce, soy sauce, sesame oil, and sesame seeds in a large bowl. Using a vegetable peeler, cut the carrots into thin ribbons. Thinly slice the cucumber and green onions and transfer the veg to the bowl. Toss well to combine and set aside to allow the carrots and cucumber to lightly pickle while the buns and chicken finish cooking.
- To serve, slice the chicken into 1cm thick slices and transfer to a serving board along with the pickle and steamed buns and some sriracha on the side.