Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
This creative sandwich captures the beloved flavors of Chinese egg rolls in a new form. Crispy fried chicken breast is topped with a silky Crab Rangoon Cream Cheese Spread—inspired by the classic Chinese-American appetizer—and paired with a spicy-sweet sauce. A crunchy slaw of red cabbage, carrots, and cucumber provides textural contrast, while crispy fried wonton strips and fresh cilantro add authentic egg roll character to every bite.
✨ 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 fryingSweet and Sour Sauce 1/4 cup ketchup2 tablespoons rice vinegar2 tablespoons brown sugar1 tablespoon soy sauce2 tablespoons pineapple juice1 garlic clove, minced1 teaspoon cornstarch1 tablespoon waterEgg Roll Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup fresh bean sprouts2 tbsp scallions, thinly sliced1/4 cup crispy wonton strips1 tsp sesame oil1 tbsp rice vinegar1 tsp soy sauce1 tsp sugarto taste saltEgg Roll Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tbsp soy sauce1 tsp sesame oil2 tbsp brown sugar1 tbsp rice vinegar1/4 tsp ground gingerto 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 Egg Roll Slaw Egg Roll Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Sweet and Sour Sauce (on chicken) Candied Pork Belly 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 garlic powder. 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 sweet chili sauce and soy sauce. 10 Add rice vinegar and minced garlic. 11 Simmer for 2-3 minutes until blended and glossy. 12 Remove from heat and set aside. 13 In a medium bowl, combine shredded red cabbage, carrots, and julienned cucumber. 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 In a small bowl, combine softened cream cheese with cooked crab meat (fresh or canned, drained). 17 Add minced green onions (scallions) and minced garlic. 18 Stir in a tiny squeeze of soy sauce and salt to taste. 19 Mix until well combined and spreadable. 20 Cut wonton wrappers into thin strips (about 1/4-inch wide). 21 Heat beef tallow or lard to 325°F in a heavy-bottomed skillet. 22 Carefully add wonton strips in small batches and fry for 1-2 minutes until golden brown and crispy. 23 Remove with a slotted spoon and drain on paper towels. 24 Season lightly with salt. 25 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 26 Spread the Crab Rangoon Cream Cheese Spread on the bottom bun. 27 Place the hot fried chicken breast on top. 28 Brush with warm Sweet & Spicy Egg Roll Sauce. 29 Pile the Red Cabbage Slaw on the chicken. 30 Top with crispy fried wonton strips. 31 Garnish with fresh cilantro and sliced scallions. 32 Top with the bun and serve immediately.
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