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Asian Chicken Sandwich

Asian Chicken Sandwich

I found this recipe on Use Real Butter that looked too good to resist. I adapted it to use what I had on hand and to work best with our tastes. The sriracha mayonnaise was out of this world amazing and I can’t wait to try it on sandwiches and other things soon. The slaw had a nice soy and ginger flavor and the chicken was crispy and tender without being greasy. The combination of  the ingredients together was fantastic. My husband ABSOLUTELY LOVED these chicken sandwiches and even took the leftovers to work the following day. My kids both gobbled their sandwiches up and I didn’t leave a single crumb on my plate. These will definitely be on our dinner table again VERY SOON.

See the bottom of this post for the Giveaway information. Good luck!

Asian Chicken Sandwich

How to Make Asian Chicken Sandwich

Line a baking sheet with tin foil then top with two cooling racks.

Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of same thickness chicken. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.

Asian Chicken Sandwich

Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.  Side Note: Don’t skip this step, it helps the panko adhere to the chicken. 

Asian Chicken Sandwich

After the chicken has been in the refrigerator for 30 minutes, remove it and set it on the counter for 15 minutes. Heat half of the oil into a large skillet over medium-high heat. Once the pan is hot, add four pieces of the panko-crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.

Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.  Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy. 

Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.

Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!

Asian Chicken Sandwich

GIVEAWAY CLOSED – WINNER ANNOUNCED:

    

Jennifer from Knotty Daughters  is giving one of my readers an apron of your choice from her website. All you have to do to enter this contest is to comment on this post.

Bonus Entries:

The giveaway is open until Sunday, April 28, 2013 @ 7:30 p.m. This giveaway is only open to USA residents only. Be sure to include an e-mail address with your comment(s). Winner will be chosen randomly and announced on Sunday night. I will email the winner and if the winner does not respond within 48 hours, a new winner will be chosen. Product will be shipped directly to the winner by Knotty Daughters.

Good luck!!!

GIVEAWAY CLOSED – WINNER ANNOUNCED:

 

Asian Chicken Sandwich

Asian Chicken Sandwich

Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8

Ingredients

  • Panko Crusted Chicken:
  • 2 tbsp canola oil divided
  • 2 boneless skinless chicken breasts cut in half lengthwise, cut in half again
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • ½ cup of flour
  • 1 egg
  • 1 tbsp milk
  • 1 ½ cups of plain panko crumbs
  • Hamburger buns
  • Asian Cabbage Slaw:
  • 2 cups of coleslaw mix green & purple cabbage and carrots, shredded
  • 2 stalks green onions minced
  • ¼ cup fresh cilantro chopped
  • 1 tsp fresh ginger grated
  • 1 tbsp soy sauce
  • Juice from 1/2 a lime
  • 3 tbsp rice vinegar
  • 1 tbsp sesame oil
  • Sesame seeds
  • Sriracha Mayonnaise:
  • ½ cup of mayonnaise
  • Sriracha to taste

Instructions

  • Line a baking sheet with tin foil then top with two cooling racks.
  • Cut the chicken breasts in half lengthwise then cut each piece into half widthwise. You should end up with four pieces of the same thickness. Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate.
  • Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs, making sure to get an even coating. Place onto the cooling racks; repeat with the remaining chicken. Place the chicken into the refrigerator for 30 minutes.
    Side Note: Don't skip this step, it helps the panko adhere to the chicken.
  • After the chicken has been in the refrigerator for 30 minutes, remove and set it on the counter for 15 minutes. Heat half of the oil into a large skillet over medium-high heat. Once the pan is hot, add four pieces of the panko-crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.
  • Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.
    Side Note: I made the coleslaw when I started cooking the chicken so it would not get soggy.
  • Combine the mayonnaise together with the sriracha sauce, to taste. We liked our sauce spicy. Set aside.
  • Toast your hamburger buns in the oven for a few minutes, if you prefer. Slather some sriracha mayonnaise on the bun, place a piece of chicken on top then a good spoonful of slaw. Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!
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Recipe Rating




94 Comments

  1. This recipe sounds so delicious. I can’t wait to try the Asian Cabbage Slaw! Love the aprons…so cute!!

  2. Sriracha mayo is the bomb! I discovered it about two years ago, actually… heck, I dip my fries in it too!!! The sandwich looks fantastic!!
    And thanks for another great giveaway!! I hope I win πŸ™‚

  3. This recipe looks quick and perfect for the increasingly warm weather. I’m going to try it this weekend! I liked you on Facebook many many moons ago!

  4. Looks delish, sriracha mayo is one of my favorite condiments. My husband and I buy a small bottle of mayo and mix the sriracha in it and keep it on hand for all of our sandwiches.
    Also those aprons are adorable!

  5. I saw this recipe on Use Real Butter also, and made it, too!! We really liked it as well. The crunchy asian slaw and the cucumbers complemented the crunchy panko chicken. The flavors are great! Eating it requires napkins on the side, but so worth it!

  6. Thank you for the extra hints or how to get the chicken coated and crispy. I can never get the panko to stay on the meat so I will be sure to try this. Cant wait to make this for my husband.

  7. Love anything dredged in panko. This sounds delicious. Can’t wait to go to the store, get the stuff and make dinner. Thanks for the idea.

  8. I’ve been looking for a coleslaw recipe to make for my boyfriend, and this is the first that I’ve also thought looked delicious! I’m going to try this tonight, after I hit the grocery store.

  9. Yummers! This really sounds and looks like a sandwich both hubby and I would love. I love the the chicken is baked and not fried. Thanks for sharing this great find.
    P.S. I’m not entering the giveaway.:)

  10. I’ve already bookmarked this recipe — it looks amazing! I’ve tried many of your recipes and none has ever failed me. Thank you so much!

  11. These sandwiches were great…Used 1 pound chicken tenders and for the sauce I used 1/2 cup mayo, 2 tablespoon Mae Ploy sweet chili sauce with 1 tablespoon finely chopped fresh basil..For the bread I used Stater Bros old fashion potato hamburger buns. This recipe is a keeper…

  12. Delicious! This is a very popular recipe with my husband πŸ™‚ I made it with the coleslaw the first time… But since then, I just make the chicken and siracha mayo to make chicken burgers with lettuce and tomatoes. Just as delicious, and a little less work πŸ˜‰

  13. I added a little bit of honey to the slaw dressing, black sesame seeds, and two chopped Thai chili peppers, the bird’s eye red chili peppers. It was terrific.

  14. Very tasty and quick dinner option! Loved the Asian twist on the slaw. My husband and I also thought it would be good with fish.