Hot Honey Chicken Sandwich
Serves 4
Ingredients
- 2 Pounds boneless, skinless chicken thighs
- 1 Tablespoon vegetable oil
- 2 Teaspoons red-pepper flakes, plus more to taste
- 1 ½ Teaspoons garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon ground sweet paprika
- ¼ Teaspoon ground smoked paprika
- Kosher salt
- Black pepper
- ¼ Cup honey
- 2 Teaspoons cider vinegar, plus more to taste
- 2 Heaping cups shredded green cabbage (about 8 ounces or 1/4 medium green cabbage)
- ¼ Cup mayonnaise, plus more for the buns
- 3 Scallions, sliced
- 1 Tablespoon lemon juice
- 4 Rolls or buns (preferably onion rolls)
- Vinegary hot sauce, for serving
Shopping List
- Boneless, skinless chicken thighs
- Red-pepper flakes
- Garlic powder
- Onion powder
- Ground sweet paprika
- Ground smoked paprika
- Honey
- Cider vinegar
- Green cabbage
- Mayonnaise
- Scallions
- Lemon
- Onion rolls
- Vinegary hot sauce
Instructions
- In a 6- to 8-quart slow cooker, combine the chicken, oil, 1 teaspoon red-pepper flakes, 1 teaspoon garlic powder, the onion powder, sweet paprika, and smoked paprika. Season with 1 ½ teaspoons of kosher salt and several generous grinds of black pepper. Stir well to combine all ingredients. Cover and cook on low until the chicken is very tender, 4 to 5 hours.
- At any time before serving, combine the honey with the remaining 1 teaspoon red-pepper flakes and ½ teaspoon garlic powder in a liquid measuring cup or a small bowl. Cover and reserve at room temperature until the chicken is done.
- Using two forks, finely shred the chicken with its cooking liquid. Pour in the spiced honey and the cider vinegar and toss to coat. Taste; it may need a little more salt, to sharpen the flavor. Also add more red-pepper flakes and vinegar, if you like.
- In a medium bowl, combine the cabbage, mayonnaise, scallions and lemon juice; season the slaw to taste with salt and pepper.
- Toast the buns, then spread with mayonnaise and a few shakes of hot sauce. Mound the chicken on the bottom buns and top with the slaw.