Difficulty Hard
Cook Time 1 hr+
Heat None
Components 5 components
A celebration of Asian sesame flavors, this sandwich features crispy fried chicken breast coated with toasted sesame seeds and finished with a nutty sesame-soy glaze. Layers of shredded red cabbage, pickled ginger, cucumber, and a silky sesame-ginger cream cheese spread create a delicate balance of textures and flavors. This refined sandwich honors traditional Asian cuisine 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 toasted sesame oil (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 fryingSesame Glaze 3 tablespoons soy sauce2 tablespoons honey1 tablespoon toasted sesame oil1 tablespoon rice vinegar1 garlic clove, minced1/2 teaspoon fresh ginger, minced2 tablespoons toasted sesame seedsSesame Asian Slaw 1 cup shredded red cabbage1/4 cup shredded carrots1/4 cup cucumber, thinly sliced1 tbsp rice vinegar1 tsp toasted sesame oil1 tsp chili crisp oil1 tsp soy sauce1 tsp honey1 tsp toasted sesame seedsto taste saltSesame Bacon Jam 4 slices thick-cut bacon, diced1/2 yellow onion, diced2 cloves garlic, minced1 tsp toasted sesame oil1 tsp soy sauce2 tbsp brown sugar1 tbsp rice vinegar1 tsp toasted sesame seedsto 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 Sesame Asian Slaw Sesame Bacon Jam (on bottom bun) Crab Rangoon Cream Cheese Spread (on bottom bun) Crispy wonton strips (on spread) Sesame Glaze (on chicken) Candied Peppered Pork Belly Sliced green onions Toasted sesame seeds Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 Toast white sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant. Set aside. 3 In a shallow bowl, whisk together buttermilk and egg. 4 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, salt, and white pepper. 5 Heat beef tallow or lard to 350°F in a deep skillet or Dutch oven. 6 Dredge the chicken breast in the flour mixture, coating both sides evenly. 7 Dip the floured chicken into the wet batter, shaking off excess. 8 Press toasted sesame seeds onto both sides of the wet battered chicken. 9 Carefully place the chicken into the hot fat and fry for 6-8 minutes until golden brown and internal temperature reaches 165°F. 10 Remove chicken and drain on paper towels. 11 In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and minced garlic. 12 Stir in toasted sesame seeds. 13 Set aside until ready to use. 14 In a medium bowl, combine shredded red cabbage, julienned cucumber, and sliced scallions. 15 In a small bowl, whisk together sesame oil, rice vinegar, sugar, and sesame salt. 16 Pour dressing over vegetables and toss to coat evenly. 17 Let sit for 5 minutes before serving to allow flavors to meld. 18 Butter the cut sides of a yellow potato or brioche bun and toast until golden. 19 Spread the Sesame-Ginger Cream Cheese Spread on the bottom bun. 20 Place the hot fried chicken breast on top. 21 Drizzle with Sesame-Soy Glaze. 22 Pile the Red Cabbage & Cucumber Slaw on the chicken. 23 Add a layer of pickled ginger slices. 24 Top with the bun and serve immediately.
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