Name: Huli Chicken
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT12H30M0.000S
Yield: 4 servings
Ingredients: 1 head red cabbage, cored; 1/3 cup granulated sugar; 2 tablespoons plus 1 teaspoon kosher salt; 2 2/3 cups apple cider vinegar; 1 cup ketchup; 1 cup shoyu; 3/4 cup honey; 3/4 cup packed light brown sugar; 1/3 cup toasted sesame oil; 3 tablespoons grated fresh ginger; 3 tablespoons apple cider vinegar; 3 tablespoons sherry vinegar; 2 tablespoons plus 1 teaspoon granulated sugar; 2 tablespoons minced garlic; 2 tablespoons gochujang paste; 1 tablespoon fresh lemon juice; 1 tablespoon kosher salt; 1 tablespoon Worcestershire sauce; 4 chicken thighs (boneless or bone-in); Sliced green onions and sesame seeds, for garnish; Rice, for serving; 4 2/3 cups mayonnaise; 1/2 cup heavy cream; 1/2 cup whole milk; 1/4 cup packed light brown sugar; 2 teaspoons onion powder; 2 teaspoons black pepper; 2 teaspoons kosher salt; 1 pound dried elbow pasta; Kosher salt

Directions

For the pickled cabbage: Using a mandoline or food processor, finely shred the red cabbage. Combine the granulated sugar and salt with 5 1/3 cups hot water and stir until the sugar and salt are dissolved. (Heat the water more if necessary.) Add the apple cider vinegar and mix well. Pour the hot brine over the shredded cabbage until covered and let sit at room temperature for 1 hour. Weigh down the top of the cabbage with a plate or whatever item you have, to ensure the cabbage is fully submerged. Refrigerate overnight.
For the huli sauce: Combine the ketchup, shoyu, honey, brown sugar, sesame oil, ginger, apple cider vinegar, sherry vinegar, granulated sugar, garlic, gochujang, lemon juice, salt, Worcestershire sauce and 3 tablespoons water using a mixer or an immersion blender. Refrigerate.
For the huli chicken: Pour 2 cups huli sauce over the chicken in a container. (A large gallon resealable plastic bag works well for this.) Refrigerate overnight, turning the bag over a few times to allow the marinade to cover all the chicken.
Remove the chicken from the marinade and grill, basting with 1 cup huli sauce until it reaches an internal temperature of 165 to 175 degrees F and has a little char around the edges.
For the macaroni salad dressing: Combine the mayonnaise, cream, milk, brown sugar, onion powder, pepper and salt and mix well. Refrigerate.
For the macaroni salad: Add the pasta to salted boiling water and cook until done. Drain, then place in a bowl with the apple cider vinegar and stir well. Allow the vinegar to soak into the pasta for 5 to 10 minutes, stirring occasionally.
Add 2 cups Hawaiian mac salad dressing to the pasta, then mix well and allow to soak for another 5 to 10 minutes, stirring occasionally. Toss in the carrots, green onion and grated onion with juice. Mix well. Chill until cold, about 2 hours.
Before serving, add more Hawaiian macaroni salad dressing until the salad is very creamy. This step is subjective to taste but it should be nice and creamy, not dry at all.
Serve the chicken with rice, Hawaiian macaroni salad and pickled red cabbage. Drizzle the chicken with more huli sauce if desired and garnish with sesame seeds and sliced green onions.

Cook’s Note

It's very important that the apple cider vinegar and first batch of dressing is added while the pasta is HOT. This step allows the pasta to draw in the vinegar and dressing, creating the depth of flavor we're looking for in this recipe.