Strawberry Chicken Sandwich

Ingredients (serves 2):

1-1.25lbs Chicken Thigh

2-3Tbsp Sesame Oil

Salt (more than you think)

2 Sub Rolls

1 Cucumber (thinly sliced)

1 Carrot (Julienned)

2Tbsp Rice Vinegar

2-3Tbsp Mayo of Choice

Sauce:

8-10oz Strawberries (to blend into 5oz of liquid)

1/4c Sugar (up to 1/3c if you want it really sweet)

Large Knob of Ginger (5-10g)

1Tbsp Soy Sauce

1Tbsp Fish Sauce

2-3 Cloves of Garlic

1Tbsp Gochujang Paste

Time Breakdown:

Total: 40 minutes

Cook time: 18 minutes

Prep: 20 minutes

Method:

  1. Lay thighs on your cutting board. Cut into slices, then cut slices into chunk about 1” each. Salt the chunks thoroughly.

  2. Add 1tbsp sesame oil to a 10-12” pan over medium heat. Once thin and fragrant, add chicken thigh. Stir to coat in the oil.

  3. Add 1tbsp sesame oil to small saucepan and turn heat to medium.

  4. While oil is heating blend your strawberries, then mince the ginger. We need about 5oz of puree, so add strawberries as needed. Add ginger to saucepan once oil is fragrant. Cook for 3 minutes.

  5. Add strawberry puree and sugar to saucepan. Stir to combine. Bring mixture to a boil and stir continuously for 2-3 minutes. Reduce to a simmer. Give your chicken a stir.

  6. Measure out soy sauce and fish sauce. Mince your garlic.

  7. After mixture has simmered for about 10 minutes, add soy sauce, fish sauce, garlic, and gochujang. Stir well, then simmer for 5 more minutes.

  8. By now your chicken should be browned. Pour the sauce over the chicken and stir. Keep on low-medium heat for about 5 minutes.

  9. While those flavors develop, thinly slice your cucumbers long ways and julienne your carrot with a vegetable peeler.

  10. Lay buns on a board. Coat both sides in mayo. Lay chicken down on bottom bun, followed by cucumber, carrots, then cilantro. Splash with rice vinegar.