Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
A celebration of Chinese-American comfort food, this sandwich takes the classic peanut butter chicken combination to new heights. Crispy fried chicken breast is topped with a rich, creamy peanut butter sauce infused with soy sauce, sesame oil, and a touch of sweetness. Cool red cabbage slaw, crispy fried shallots, and a silky peanut cream cheese spread create layers of flavor and texture that honor Chinese culinary traditions while delivering the satisfying crunch of fried chicken.
✨ 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 fryingSpicy Peanut-Sesame Sauce 2 tbsp peanut butter1 tsp toasted sesame oil1 tbsp soy sauce1 tbsp Chinese black vinegar2 tbsp chili oil (Lao Gan Ma)1 tbsp Sriracha1 tbsp brown sugar2 garlic clove, minced1/2 tsp cayenne pepper1 tsp crushed red pepper flakes1 tbsp waterSpicy Sichuan Peanut Slaw 1 cup shredded red cabbage1/4 cup English cucumber, julienned1/4 cup shredded carrots1 tbsp fresh cilantro, chopped2 tbsp crushed roasted peanuts2 tbsp scallions, thinly sliced1 clove garlic, minced1 tbsp lime juice1 tsp fish sauce1/2 tsp sesame oil1 tsp chili crisp oil1/2 tsp Sichuan chili flakes1 tsp sugarto taste saltSpicy Peanut Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tbsp peanut butter1 tbsp chili crisp oil1 tsp Sriracha1 tsp soy sauce2 tbsp brown sugar1 tbsp rice vinegar1/2 tsp crushed red pepper flakesto taste saltCrab Rangoon Cream Cheese Spread 3 oz cream cheese, softened2 oz lump crab meat1 oz fresh goat cheese1 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 Spicy Sichuan Peanut Slaw Spicy Peanut Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Spicy Peanut-Sesame Sauce (on chicken) Candied Soy Sauce Peppered Pork Belly Crushed roasted peanuts Sichuan chili flakes 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, sesame seeds, salt, and white pepper. 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 saucepan over medium heat, combine creamy peanut butter with soy sauce. 10 Add sesame oil, minced ginger, minced garlic, and a pinch of brown sugar. 11 Whisk until smooth and simmer for 3-4 minutes until glossy. 12 Remove from heat and set aside. 13 In a medium bowl, combine shredded red cabbage and carrots. 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 Thinly slice shallots. 18 Heat beef tallow or lard to 325°F in a heavy-bottomed skillet. 19 Carefully add shallots in small batches and fry for 2-3 minutes until golden brown and crispy. 20 Remove with a slotted spoon and drain on paper towels. 21 Season lightly with salt. 22 In a small bowl, combine softened cream cheese with creamy peanut butter. 23 Add a drizzle of honey and sesame oil. 24 Stir until smooth and well combined. 25 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 26 Spread the Peanut Butter Cream Cheese Spread on the bottom bun. 27 Place the hot fried chicken breast on top. 28 Pour warm Creamy Peanut Butter Sauce over the chicken. 29 Pile the Red Cabbage Slaw on the chicken. 30 Top with crispy fried shallots. 31 Garnish with fresh cilantro and scallion slices. 32 Top with the bun and serve immediately.
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