Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
This elegant sandwich showcases the simple beauty of honey and garlic against crispy fried chicken breast. A glossy, sweet-savory glaze made from fragrant garlic, honey, and a touch of soy sauce creates a caramelized crust on the golden-fried chicken. Layers of cool red cabbage slaw, fresh cilantro, and a silky honey-garlic cream cheese spread round out this refined Asian-inspired sandwich that's both sophisticated and deeply satisfying.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breast1/2 cup buttermilk1 large egg1 tablespoon rice wine (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 fryingHoney Garlic Sauce 3 tbsp Honey4 cloves Garlic, minced1 tbsp Ketchup2 tbsp Dark soy sauce1 tbsp Rice vinegar1 tbsp Brown sugar1/2 tsp Red pepper flakes2 tbsp Shallots, minced1 tsp Sesame oil1 tsp Sesame seeds1 tsp CornstarchAsian Cucumber Salad 1 cup English cucumber, thinly sliced2 cloves garlic, minced2 tbsp thinly sliced red onions1 tsp chili crisp oil2 tbsp honey roasted cashews, crushed2 tbsp rice vinegar1 tsp sesame oil1 tsp soy sauce1 tsp sugar1 tsp toasted sesame seeds1/2 tsp crushed red pepper flakesto taste saltHoney Garlic Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced3 cloves garlic, minced2 tbsp honey1 tsp dark soy sauce1 tbsp brown sugar1 tbsp rice vinegar1/2 tsp sesame oilto 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 Asian Cucumber Salad Honey Garlic Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Honey Garlic Sauce (on chicken) Candied Peppered Pork Belly 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, garlic powder, 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, add minced garlic and let sauté in a small amount of butter for 30 seconds until fragrant. 10 Add honey and soy sauce. 11 Stir in rice vinegar and a pinch of salt. 12 Simmer for 3-4 minutes until the sauce becomes glossy and slightly thickened. 13 Remove from heat and set aside. 14 In a medium bowl, combine shredded red cabbage and carrots. 15 In a small bowl, whisk together mayonnaise, rice vinegar, sugar, and sesame oil. 16 Pour dressing over vegetables and toss to coat evenly. 17 Season with salt and pepper to taste. 18 In a small bowl, combine softened cream cheese with honey. 19 Add roasted garlic cloves (mashed) or minced fresh garlic. 20 Stir until smooth and well combined. 21 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 22 Spread the Honey Garlic Spread on the bottom bun. 23 Place the hot fried chicken breast on top. 24 Brush generously with warm Honey Garlic Glaze. 25 Pile the Red Cabbage Slaw on the chicken. 26 Garnish with fresh cilantro, sliced scallions, and a sprinkle of sesame seeds. 27 Top with the bun and serve immediately.
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