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This Sticky Chicken Sandwich Is Destined to Make a Delicious Mess
4
Steps
- Butterfly and split the chicken breasts in half, lengthwise, giving you 4 equal sized filets. Transfer to a freezer bag, cover with buttermilk, and chill in the fridge overnight.
- Heat 3 inches of canola oil in a high-sided Dutch oven to 350 degrees F.
- In a bowl, whisk together all of the sauce ingredients until smooth. Pour the sauce into a saucepan and heat over medium-heat, stirring often. When the sauce has thickened (about 90 seconds), remove from the heat and set aside.
- Prepare a bowl with the flour, salt, and five-spice powder. Dredge the chicken in the flour, coating all sides. Fry the chicken for 6 - 8 minutes, until crispy, golden brown, and the juices run clear.
- Transfer the chicken directly from the oil to the hoisin sauce, and give everything a good toss to coat.
- While the chicken is frying, heat a pan over medium-heat, and pour in the sesame oil. When the oil is hot, add the carrots, cabbage, and soy sauce, and cook for 2 minutes. Stir in the green onions, and remove from the heat.
- Build the burgers with 1 tablespoon mayo, a hoisin chicken breast, and top with 2 tablespoons of stir fried vegetables.
Originally published at Foodandwine.com. Reproduced for personal collection.
