GOLDEN CHICKEN SANDWICH AS MADE BY CHEF KUNIKO YAGI RECIPE BY TASTY
Chef Kuniko Yagi of Pikunico, a Japanese fried chicken restaurant in Los Angeles, shares the recipe for what she calls "the best sandwich ever." Layered with fresh ingredients and boneless, crispy, gluten-free chicken thighs, this sandwich is worth the extra effort to pull together. Serve it with her sesame cole slaw!
Provided by Betsy Carter
Categories Dinner
Time 45m
Yield 2 servings
Number Of Ingredients 19
Steps:
- Marinate the chicken: In a medium bowl, whisk together the ginger, garlic, tamari, ½ teaspoon Japanese seasoning salt, egg, and potato starch. Add the chicken thighs and turn to coat. Cover the bowl with plastic wrap and marinate the chicken in the refrigerator for 15 minutes.
- Fill a medium pot halfway with rice bran oil and heat over medium heat until it reaches 375°F (190°C).
- Add the gluten-free flour and remaining 2 teaspoons of seasoning salt to a shallow dish and whisk to combine.
- Coat the marinated chicken thighs in the flour mixture.
- Fry the chicken thighs, one at a time, in the hot oil for 6-7 minutes, until golden brown and the internal temperature reaches 165°F (75°C). Remove from oil and let drain on a wire rack.
- In a small bowl, mix together the miso and honey.
- Spread the miso jam over the bottoms of the toasted hot dog buns. Lay the pickled daikon and jalapeño slices over the miso jam, then place the chicken karaage on top. Spread the mayonnaise over the top bun and place the watercress on top. Arrange the alfalfa sprouts over the chicken and drizzle with the olive oil and lemon juice.
- Close the sandwich and secure each side with a wooden skewer. Cut in half, then serve alongside the cole slaw.
- Enjoy!
CHERRY COLA CHICKEN SANDWICH AS MADE BY JERMAINE RECIPE BY TASTY
This air-fried cherry cola chicken sandwich will rival anything you'll get from a restaurant with way less guilt. The sandwich is perfectly balanced with a lemon pepper slaw, pickles, and a cherry cola barbecue sauce that's out of this world! This recipe is sure to become a fan favorite!
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 27
Steps:
- Make the sauce: In a medium saucepan, whisk together the ketchup, cherry cola, Worcestershire sauce, apple cider vinegar, brown sugar, molasses, and Cajun seasoning. Bring to a simmer over medium heat. Cover and cook for 15-20 minutes, whisking occasionally, until thickened. Remove the pot from the heat.
- Preheat the air fryer to 400°F (200°C).
- Make the chicken: In a medium bowl, toss the chicken, yellow mustard, hot sauce, Cajun seasoning, salt, and pepper together until the chicken is fully coated.
- Add half of the cornstarch and coat one side of each piece of chicken. Add the remaining cornstarch and toss until the chicken is completely coated.
- Transfer the chicken to the air fryer tray and spray both sides with nonstick spray. Set the chicken in the air fryer and cook for 15-20 minutes, flipping halfway, until the internal temperature of the chicken reaches 165°F (75°C) and the outside is crispy and golden brown.
- Meanwhile, make the slaw: Toss together the cabbage and carrot in a large bowl.
- In a small bowl, whisk together the white balsamic vinegar, olive oil, Dijon mustard, agave syrup, lemon pepper, and celery seeds. Season with salt to taste. Pour about half of the dressing over the cabbage mixture and gently toss to coat. Slowly add more until the slaw is dressed to your liking. Store any leftover dressing in an airtight container in the fridge for up to 2 weeks.
- Assemble the sandwiches: Squeeze some of the cherry cola barbecue sauce onto each bottom bun, then top with pickle chips, a piece of fried chicken, more barbecue sauce, slaw, and the top bun.
- Enjoy!
SHREDDED TERIYAKI CHICKEN SALAD RECIPE BY TASTY
Here's what you need: brown sugar, soy sauce, lemon juice, sesame seeds, fresh ginger, garlic, boneless, skinless chicken breast, olive oil, green leaf lettuce, mango, red bell pepper, orange bell pepper, green beans, avocado, scallion
Provided by Alix Traeger
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the teriyaki sauce: In a liquid measuring cup or medium bowl, combine the brown sugar, soy sauce, lemon juice, sesame seeds, ginger, and garlic. Whisk to combine and dissolve the sugar.
- Butterfly the chicken breasts, then place in a high-walled baking dish. Pour the teriyaki sauce over the chicken, reserving ½ cup (120 ml) of the sauce. Cover the dish with plastic wrap and marinate the chicken in the refrigerator for 20 minutes.
- Preheat the oven to 375˚F (190˚C). Line a baking sheet with foil.
- Make the dressing: While whisking, slowly drizzle the olive oil into the reserved teriyaki sauce.
- Transfer the marinated chicken breasts to the prepared baking sheet. Bake for 25-30 minutes, or until the internal temperature reaches 160˚F (70˚C). Let cool for 10 minutes.
- In a medium bowl, use 2 forks to shred the chicken. Pour ¼ cup (60 ml) dressing over the chicken and toss to coat.
- Prepare the salad: Add the lettuce to a large bowl. Top with the mango, bell peppers, green beans, avocado, and shredded chicken. Add the remaining dressing and toss well.
- Divide between serving bowls and top with the scallions.
- Enjoy!
Nutrition Facts : Calories 754 calories, Carbohydrate 63 grams, Fat 38 grams, Fiber 7 grams, Protein 43 grams, Sugar 50 grams
CHERRY COKE CHICKEN
No, I'm not kidding, and I'm neither on crack nor cracking up. This is darn tasty chicken, easy enough for a weeknight and pretty enough for company. Just be sure you throw away the tell-tale Coke can so they won't know about your secret ingredient.
Provided by Mooseybear
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, mix the flour, poultry seasoning, salt and pepper.
- Butterfly the chicken breasts and pound them to about 1/2" thickness.
- Dredge them lightly in the flour mixture.
- In a large skillet over medium heat, saute the onions in the olive oil until soft.
- Add the chicken to the skillet and cook until browned on one side, about 4 minutes.
- Turn chicken and brown the other side for a few minutes more.
- Add the Coke, cherries, garlic and balsamic vinegar.
- Cover, reduce heat and simmer for 15 minutes or until chicken is cooked through.
- Remove chicken and keep warm.
- Dissolve corn starch in water, then add to sauce mixture, and simmer until sauce is thickened and glossy.
- Pour over chicken and serve.
WING CHARCUTERIE BOARD RECIPE BY TASTY
Here's what you need: chicken wings, vegetable oil, lemons, lemons, freshly ground black pepper, unsweetened pineapple juice, soy sauce, light brown sugar, grated ginger, grated garlic, sriracha, scallions, unsalted butter, hot sauce, blue cheese, mayonnaise, sour cream, lemon juice, mayonnaise, buttermilk, freshly ground black pepper, fresh dill, fresh chives, worcestershire sauce, garlic, kosher salt, carrot stick, celery stick, cherry tomato, lemon wedge, tortilla chip, guacamole, salsa, Onion Ring, Waffle Fry
Provided by Tikeyah Whittle
Categories Lunch
Time 1h30m
Yield 6 servings
Number Of Ingredients 35
Steps:
- Make the lemon pepper marinade: In a large bowl, whisk together the vegetable oil, lemon zest and juice, and black pepper. Add 1 pound (455 G) of chicken wings and toss to coat, then let marinate for 30 minutes.
- Make the Hawaiian BBQ marinade: In a separate large bowl, whisk together the pineapple juice, soy sauce, brown sugar, ginger, garlic, and sriracha. Add 1 pound of chicken wings and toss to coat, then let marinate for 30 minutes.
- Make the buffalo sauce: In a medium bowl, whisk together the melted butter and hot sauce. Set aside.
- Make the blue cheese sauce: In a separate medium bowl, whisk together the crumbled blue cheese, mayonnaise, sour cream, and lemon juice. Refrigerate until ready to serve.
- Make the ranch: In a separate medium bowl, whisk together the mayonnaise, buttermilk, pepper, dill, chives, Worcestershire sauce, garlic, and salt. Refrigerate until ready to serve.
- Preheat the oven to 375°F (190°C).
- Arrange a cooling rack on a large baking sheet. Arrange the lemon pepper wings in a single layer. Arrange the Hawaiian BBQ wings in a single layer. Add the remaining pound of wings in a single layer.
- Bake the wings until cooked through, about 45 minutes.
- Remove the wings from the oven and pour the buffalo sauce over the naked wings, tossing to coat completely.
- Assemble the board: Pour the blue cheese and ranch sauces into small serving bowls and place on the board. Arrange the wings around the sauces, sprinkling the scallions over the Hawaiian BBQ wings. Fill in the board with carrot sticks, celery sticks, cherry tomatoes, lemon wedges, tortilla chips, onion rings, waffle fries, and small bowls of guacamole and salsa.
- Enjoy!
Nutrition Facts : Calories 952 calories, Carbohydrate 15 grams, Fat 82 grams, Fiber 2 grams, Protein 41 grams, Sugar 7 grams
CHICKEN AND CHERRY SANDWICH
Provided by Marge Perry
Categories Sandwich Chicken Kid-Friendly Quick & Easy Back to School Lunch Cherry Walnut Healthy Self Small Plates
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine mayonnaise, tarragon, lemon juice and pepper in a bowl. Toss chicken, celery, cherries, walnuts and shallots in another bowl. Stir in mayonnaise dressing. Place 1 lettuce leaf each on 4 slices of bread. Divide chicken salad among sandwiches; top with remaining bread.
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