Directions 12 steps | 150 Minutes
Prepare the napa slaw. Cut the cabbage into long, thin strips. Cut the thin strips in half or quarters, depending on your preference.
Place the shredded cabbage in a large colander or salad spinner, working in batches if required. Rinse the cabbage thoroughly under cold water.
Spin to remove the water or if using a colander, shake a few times and let it sit for 3-4 minutes to drain.
In a large bowl, combine the diced onion, white vinegar, mayonnaise, minced garlic, sugar, pepper and salt. Mix until well combined.
Add the drained cabbage and toss until evenly coated. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour to chill before serving.
While the slaw is chilling, prepare the BBQ chicken. Season the chicken thighs with one teaspoon of chili powder.
In a large skillet over medium-high heat, add 1½ teaspoons of canola oil. Add the chicken thighs to the skillet and cook the chicken about 4 minutes on each side, or until the chicken is cooked through.
Remove the chicken from the pan and let it rest for 5 minutes before shredding it into large pieces with two forks.
While the chicken cools, prepare the BBQ sauce. In a medium saucepan over medium heat, heat 1½ teaspoons of oil. Add the onion and sauté for 5 minutes.
Add the remaining two teaspoons of chili powder, tomato sauce, vinegar, sugar, salt and pepper. Stir to combine. Bring the sauce to a boil and then reduce the heat and simmer for 5 minutes.
Stir in the shredded chicken and keep warm.
Assemble the BBQ chicken sandwich. Place a generous portion of the BBQ chicken and napa slaw on each bun and serve. Bon appetit!