Best 3 Asian Chicken Sandwich Recipes
Craving an unforgettable Asian-inspired chicken sandwich that tantalizes your taste buds? Look no further! This culinary journey takes you through a world of flavors, blending the richness of Asian spices with the juicy tenderness of chicken. With a delectable array of recipes, we present a selection of the best Asian chicken sandwiches that will elevate your mealtime experience. From the classic and comforting to the unique and adventurous, these recipes offer a spectrum of tastes to satisfy every palate. Prepare to embark on a taste sensation that brings together the best of Asian cuisine in a sandwich that will redefine your lunch or dinner.
Here are our top 3 tried and tested recipes!
FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW
Steps:
- For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
- Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
- Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
- For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
- For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
- For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
- Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.
ASIAN CHICKEN SANDWICH
Turn the makings of an Asian Chicken Salad into this flavorful Vietnamese-style sandwich.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- In a medium bowl, toss together cabbage, carrots, lime juice, and soy sauce. Split a baguette lengthwise and scoop out most of the insides, then spread mayonnaise on both sides. Layer bottom half with chicken, cabbage mixture, cilantro and mint. Sprinkle with jalapenos, and place top half of baguette on sandwich. To serve, cut crosswise into 4 pieces.
Nutrition Facts : Calories 438 g, Fat 18 g, Fiber 4 g, Protein 29 g
ASIAN CHICKEN SALAD SANDWICH
This chicken salad is like nothing you've tried before. It's untraditional and amazing. The chicken salad is perfectly balanced with crispy cabbage, savory chopped chicken, and crunchy slivered almonds. Mixed with the tangy and slightly spicy carrot ginger dressing takes this chicken salad to a whole new level. The dressing alone...
Provided by Lolly St John
Categories Sandwiches
Time 30m
Number Of Ingredients 23
Steps:
- 1. Dressing: Cut the veggies into small pieces and put in the food processor with liquids.
- 2. Process until smooth. Set aside.
- 3. Chicken salad: Mix together the ingredients.
- 4. Blend in the dressing. Refrigerate.
- 5. Spoon chicken salad onto crusty bread. Top with Lettuce. Slice and serve.
Tips:
- For the chicken, use boneless, skinless chicken breasts or thighs. If using breasts, slice them in half horizontally to create two thin cutlets.
- To make the marinade, combine soy sauce, rice vinegar, mirin, brown sugar, garlic, and ginger in a bowl. Add the chicken and marinate for at least 30 minutes, or up to overnight.
- While the chicken is marinating, make the Asian slaw. In a large bowl, combine cabbage, carrots, red onion, and cilantro. In a small bowl, whisk together mayonnaise, rice vinegar, sugar, and sesame oil. Pour the dressing over the slaw and toss to coat.
- To cook the chicken, heat a large skillet or grill pan over medium heat. Add the chicken and cook for 4-5 minutes per side, or until cooked through.
- To assemble the sandwiches, spread mayonnaise on the bottom bun. Place the chicken on the mayonnaise. Top with the Asian slaw and the top bun.
Conclusion:
These crispy Asian chicken sandwiches are the perfect combination of sweet, savory, and spicy. They're sure to be a hit at your next party or gathering.
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