Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
A bold, contemporary take on Asian sandwich flavors, this dish features crispy fried chicken breast topped with a vibrant, spicy-rich chili crisp mayo infused with garlic and Szechuan peppercorns. Cool red cabbage slaw provides heat-balancing crunch, while fresh cilantro and scallions add brightness. A touch of lime juice brings acidity that ties everything together, creating a modern Asian-inspired sandwich that's complex, fiery, and utterly craveable.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon soy sauce (wet batter)1/3 cup all-purpose flour1/3 cup potato starch1 tablespoon chicken bouillon powder1/4 teaspoon salt1/8 teaspoon white pepper2 cups beef tallow or lard for fryingChili Crisp Mayo 2.5 tablespoons mayonnaise1.5 tablespoons chili crisp oil (Lao Gan Ma or homemade)1 garlic clove, minced1/4 tablespoon soy sauceAsian Cucumber Salad 1 cup English cucumber, thinly sliced2 cloves garlic, minced2 tbsp thinly sliced red onions1 fresh jalapeños, sliced1 tsp Sriracha1 tsp chili crisp oil2 tbsp rice vinegar1 tsp sesame oil1 tsp soy sauce1 tsp sugar1 tsp toasted sesame seeds1/2 tsp crushed red pepper flakesto taste saltChili Crisp Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced2 tbsp chili crisp oil (Lao Gan Ma)1 tsp Sriracha2 tbsp brown sugar1 tsp soy sauce1 tbsp rice vinegarto taste saltCrab Rangoon Cream Cheese Spread 3 oz cream cheese, softened2 oz lump crab meat1 oz fresh goat cheese2 tbsp cooked white rice2 tbsp roasted corn1 tbsp green onion, finely chopped1/4 tsp garlic powder1/4 tsp Worcestershire sauce1/4 tsp soy sauce1/4 tsp sesame oilto taste saltto taste white pepperToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Asian Cucumber Salad Chili Crisp Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Chili Crisp Mayo (on chicken) Fried onion strips Fresh cilantro Toasted sesame seeds Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk and egg. 3 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, white pepper, and a pinch of Szechuan peppercorn powder (optional). 4 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 5 Dredge the chicken breast in the flour mixture, coating both sides evenly. 6 Dip the floured chicken into the wet batter, shaking off excess. 7 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 8 Remove chicken and drain on paper towels. 9 In a small bowl, combine mayonnaise with 2-3 tablespoons chili crisp. 10 Add minced garlic, crushed Szechuan peppercorns, and sesame oil. 11 Stir until well combined. 12 Taste and adjust heat level as desired. 13 In a medium bowl, combine shredded red cabbage, carrots, and sliced scallions. 14 In a small bowl, whisk together sesame oil, rice vinegar, sugar, and sesame salt. 15 Pour dressing over vegetables and toss to coat evenly. 16 Season with salt and pepper to taste. 17 In a small bowl, combine softened cream cheese with sesame oil. 18 Add lime juice (about 1 teaspoon) and minced garlic. 19 Stir until smooth and well combined. 20 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 21 Spread the Lime-Sesame Spread on the bottom bun. 22 Place the hot fried chicken breast on top. 23 Generously spread Chili Crisp Mayo over the chicken. 24 Pile the Red Cabbage Slaw on the chicken. 25 Garnish with fresh cilantro, additional sliced scallions, and a sprinkle of sesame seeds. 26 Add a final drizzle of additional chili crisp if desired for extra heat. 27 Top with the bun and serve immediately.
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