Sriracha Chicken Sandwich Recipes

SRIRACHA CHICKEN SANDWICH

Sriracha Chicken Sandwich image

Heat up your next sandwich with sriracha chicken. This Sriracha Chicken Sandwich recipe is made with Sriracha aioli, Mozzarella and a beefsteak tomato.

Provided by My Food and Family

Categories Sauces & Condiments

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 small boneless skinless chicken breasts (1 lb.)
1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 tsp. Sriracha sauce (hot chili sauce)
1 clove garlic, minced
4 lettuce leaves
1 large beefsteak tomato, cut into 8 thin slices
4 sandwich rolls (4 inch), split
4 KRAFT Slim Cut Mozzarella Cheese Slices

Steps:

Heat grill to medium heat.
Grill chicken 6 to 8 min. on each side or until done (165°F).
Meanwhile, mix mayo, Sriracha sauce and garlic until blended. Place lettuce and tomatoes on bottom halves of rolls.
Top chicken with cheese; place over tomatoes. Spread mayo mixture onto cut sides of top halves of rolls; place over sandwiches.

Nutrition Facts : Calories 470, Fat 17 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 31 g

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW

Fried Chicken Sandwich with Sriracha Aioli and Asian Slaw image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 39

Ingredients

Two 3-pound whole chickens
Kosher salt
2 ounces heavy cream
2 cloves black garlic
1 egg white
Soy sauce
Yuzu kosho
Canola oil, for frying
4 cups milk
5 eggs
4 cups all-purpose flour seasoned with salt, pepper and lime zest
12 ounces panko, pulsed in food processor
2 ounces Sriracha
1 ounce fish sauce
1 ounce ginger, peeled
1 ounce gochujang
1 ounce sesame oil
1 ounce rice vinegar
1 ounce yuzu kosho
1 ounce yuzu
1 clove garlic, blanched and shocked
6 ounces canola oil
2 carrots, julienned
1 head napa cabbage, julienned
1 bunch scallions, thinly sliced
1 ounce peanuts, toasted and roughly chopped
1 ounce fish sauce
1 ounce ginger, grated
1 ounce soy sauce
1 ounce rice wine vinegar
1 ounce fresh yuzu juice
1 ounce yuzu kosho
4 Yukon gold potatoes
Kosher salt
2 Fresno chiles, sliced
1 bunch cilantro leaves
1 green papaya, sliced
1 ounce toasted sesame oil
4 sesame seed buns

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.

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