This recipe received a record number of "this is amazing" from my boyfriend that I couldn't gatekeep it from you. I have a feeling he's going to ask for it every week from now on, and honestly, I don't mind, because it is truly amazing and really hits the spot when you're craving something fried - except you can eat this sandwich nearly guilt-free!
While there are quite a few ingredients and steps, you can prepare some of it ahead of time, like the slaw and cucumbers. I actually found the slaw and cucumbers to be better the next day.
Servings: 6 sandwiches. Approx 590 cal | 59g c | 14g f | 56g p (depends on your ingredients)
Ingredients (slaw):
1.5 cups (150g) shredded red cabbage
1.5 cups (150g) shredded carrots
3 tbsp light or avocado mayonnaise
Salt and pepper to taste
Combine all ingredients in a bowl, cover and place in the fridge until you're ready to assemble.
Ingredients (cucumber):
1 medium cucumber, thinly sliced
1 tbsp rice vinegar
2 tbsp low sodium soy sauce
1/2 tsp red pepper flakes
1/2 tsp garlic powder
Sesame seeds
Place everything in a shallow bowl or container with a lid, coat the cucumber or shake your container, and place in fridge, covefed, until you're ready to assemble.
Ingredients (chicken):
3 chicken breasts (2.5-3 lbs), cut in half into equal portions
2 eggs and a dash of warm water
Seasonings: salt, paprika, garlic powder, chili powder (alternatively you can use 1 packet of Flavor Expressions Origial BBQ Seasoned Coating Mix, which should be in the breadcrumb isle)
2-2.5 cups panko breadcrumbs
6 buns (I like Dave's Killer Bread)
Sriracha mayo
Directions (chicken):
Preheat oven to 400 and grab a rimmed baking sheet with a drip tray if you have one. Otherwise, line the baking sheet with parchment paper. Set up your breading station by combining the eggs and water in a small bowl and beating it with a fork. On a large plate, pour your panko breadcrumbs and mix in the seasonings to your liking (if using the BBQ seasoning packet pour the entire packet in with the panko instead). Flatten your chicken with a meat tenderizer so that each piece is about equal in thicknesss. If not using the seasoning packet, generously season both sides of your chicken breast. Dip your chicken breast into the egg mixture followed by panko then place it on your baking sheet. Bake for 25-30 minutes or until the center is no longer pink. You can also air fry, but check your air fryer for recommended cooking settings. While the chicken is baking or air frying, make your glaze.
Ingredients (glaze):
40g reduced sodium soy sauce
1-2 tbsp gochujang (to your liking since it's spicy)
20g honey
10g sesame oil
Directions (glaze):
In a small pan over low heat, add all of your glaze ingredients, stir and simmer until the glaze thickens (it should be BBQ sauce consistency). Once your chicken is done, coat each piece with some of the glaze, then you're ready to assemble!
Assembly:
Toast your bun if desired. Place 1/6 of the slaw and 4-6 or more cucumbers on the bottom half of your bun, followed by one piece of baked chicken, sriracha mayo to your liking, and finish with the other half of the bun.
Recipe inspired by jalalsamfit on Instagram (watch his video if my directions aren't clear)
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