Ingredients
17 total- 5 tbsp less-salt soy sauce
- 4 tbsp rice vinegar
- 1 tsp ground black pepper
- 3 garlic cloves, crushed
- 1 tbsp dark muscovado sugar
- 2 bay leaves
- 1 (450g) pack chicken thigh fillets
- 2 tbsp vegetable oil, for frying
- 5 tbsp mayonnaise
- 4 (approx.) cornichons, finely chopped, plus 3 tbsp pickle juice from the jar
- 1 tsp Tabasco, plus extra to taste
- ½ tsp smoked paprika
- 1 pinch caster sugar
- 8 slices brioche, toasted
- 4 tbsp pickled red onion
- 2 (approx.) tomatoes, sliced
- 4 handfuls rocket
Method
4 stepsStep 1
Combine the soy sauce, vinegar, pepper, garlic, muscovado and bay in a large bowl with a pinch of salt. Add the chicken, toss to coat, then marinate for at least 1 hr or chill overnight.
Step 2
Heat the oil in a frying pan over a medium heat. Add the chicken and cook for 3 mins on each side. Tip the marinade into the pan along with 2-3 tbsp water, then cover and continue cooking for 8-10 mins, turning the chicken in the sauce every 3 mins or so, until it’s cooked through and sticky. Remove to a board to rest and cool a little, then slice thickly.
Step 3
Make the sarap sauce: put the mayonnaise, cornichons and pickle juice, Tabasco, paprika and caster sugar in a small bowl; mix well. Taste and adjust the seasoning and Tabasco to your liking.
Step 4
Make 4 sandos using 2 slices of toasted brioche each and layering up the sarap sauce, chicken, pickled onion, tomatoes and rocket. Cut in half and get stuck in.