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Asian inspired chicken fried sandwich

Asian Fried Chicken Steam Bun with Gingered Slaw & Pickled Sweet Potato


  • Author: Lisa Keys

Ingredients

Scale

2 cups tempura mix

1 teaspoon kosher salt

1 cup buttermilk

1 egg

2 tablespoons Saucy Mama Sweet Heat Marinade

6 chicken thighs, boneless, skinless

Lane’s BBQ Brisket Rub seasoning

 peanut oil for frying

6 plain Asian steam buns

hoisin sauce

toasted sesame seeds

6 slices cooked crisp bacon

fresh cilantro

Gingered Slaw

½ cup mayo

1/3 cup brown sugar

2 tablespoons rice vinegar

1 tablespoon Saucy Mama Spicy Garlic Wing Sauce

2 tablespoons chopped fresh cilantro plus additional for garnish

½ tablespoon packed grated fresh ginger

1 bag Mann’s broccoli slaw mix

½ teaspoon kosher salt 

few grinds fresh black pepper 

 

Sweet Potato Pickle

1 small red onion, sliced

1-cup Mann’s Sweet Potato Ribbons 

1 star anise

5 peppercorns

½ cup water

½ cup white vinegar

1/3-cup sugar

1 teaspoon kosher salt

 

 

 

 


Instructions

1.    Whisk tempura mix and salt on a plate.

2.    Whisk buttermilk, egg and marinade in a bowl. 

3.    Season chicken thighs with brisket rub. Dredge chicken in dry tempura mix then drop in buttermilk mixture to coat. 

4.    Spoon 3 to 4 tablespoons of buttermilk mixture into remaining dry tempura mix and stir with a fork forming small clumps. 

5.    Dredge chicken again in tempura mixture pressing so clumps adhere. Heat oil to 375F. in large skillet. 

6.    Fry chicken until a deep golden brown on all sides and cooked to an internal temperature of 165F. on an instant read thermometer. Cook buns in steamer basket until soft and heated through, about 5 to 8 minutes. 

7.    Open buns and spread inside with hoisin sauce and sprinkle with sesame seeds. Top with gingered slaw, bacon, chicken, sweet potato pickle and cilantro. Close with wooden skewer.

To prepare ginger slaw: Whisk dressing ingredients; toss with broccoli slaw. Season with S&P

To prepare sweet potato pickle: Place vegetables in heat proof bowl. Add star anise and peppercorns. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand until ready to use. Drain.