4 large cloves garlic, grated or finely chopped
1 1 1/2-inch piece fresh ginger root, peeled and grated or finely chopped (a couple of tablespoons)
1/4 cup Tamari (dark soy sauce) or soy sauce
3 tablespoons Sriracha hot sauce (eyeball it)
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
3 tablespoons agave syrup or honey (eyeball it)
12 boneless, skinless chicken thighs, trimmed of all fat and connective tissue and cut into pieces about 3-4 inches in diameter to fit slider-size rolls
Salt and pepper
Canola oil, for drizzling
1 bunch scallions, finely chopped
1/4 cup sesame seeds, toasted
12 brioche dinner rolls or slider rolls, such as Pepperidge Farm brand
1/2 English (seedless) cucumber, thinly sliced
Quick Kimchi Slaw, for topping
Heat a grill or grill pan over medium-high heat.
Combine the garlic, ginger, Tamari, hot sauce, vinegar, sesame oil and honey or syrup in a blender.
Season the meat with salt and pepper and drizzle with a little oil. Place the chicken pieces on the grill and cook for a couple of minutes on each side to mark, then baste them heavily with the sauce and cook for 3-4 minutes more, turning and basting frequently.
Sprinkle the chicken with scallions and sesame seeds and serve on slider rolls topped with cucumber slices and slaw.