One of our favorite takeout dishes has to be sweet and sour chicken—precisely because of the duality that its name describes. It’s a little bit sweet, a little bit sour, and 100% delicious. Chef and content creator Tway Nguyen aka (@Twaydabae) has taken this classic stir-fry style dish that typically uses fried chicken and brilliantly spun it into a grilled version in sandwich form. Her easy recipe uses potato buns as bookends for the tender glazed chicken thighs, daikon radish, slaw, and kewpie mayo. The result is a sweet-savory, crunchy combination that you'll want to make over and over again.
4 boneless chicken thighs
4 potato buns
3 inches of a daikon radish
1 cup shredded red cabbage
⅓ cup Kewpie mayo
1 cup of rice vinegar (1 cup -for pickling liquid) (1 tbsp - for slaw) (½ cup - for glaze)
1 bulb of garlic
2 tbsp grated ginger
⅓ cup of pineapple juice
1 tbsp of ketchup
2 tbsp of brown sugar
¼ cup of granulated sugar
1 tsp cornstarch
1 cup of buttermilk
1 bunch Thai basil
1 bunch cilantro
1 bunch green onions
The most satisfying salad you'll ever have.
This freakin’ sandwich is exactly what a sandwich should be: a Panda Express knockoff in a bun.
Take the street meat experience home with stuffed pita greatness.
Creamy chicken, fresh mushrooms, and bacon. Cooks slow, disappears fast.
