SPICY CHICKEN SANDWICH | JUST A PINCH RECIPES
Skip buying a chicken sandwich at that popular chain and make one at home with this spicy chicken sandwich recipe. It's so good. The coating has the perfect blend of spices. Once fried, the coating is crunchy. This sandwich is juicy and spicy. Add a little mayo, lettuce, and tomato for the perfect chicken sandwich.
Provided by Amanda Smith @Smithal70
Categories Chicken
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- If deep-frying, in a deep fryer or cast iron pot, heat 6-8 cups of oil to 375 degrees. If pan-frying, heat 1 1/2 - 2 cups oil (about 1/2 inch in the pan) in a large, heavy-bottomed frying pan.
- In a large bowl or pie pan, whisk together hot sauce, water, and egg. In a shallow bowl or pie pan, combine flour, salt, cayenne pepper, black pepper, onion powder, paprika, and garlic powder.
- Pound each chicken breast with a mallet/tenderizer until about 3/8 inch thick. The chicken may be much larger than the bun when it’s pounded thin. If so, you may want to cut the breast in half before breading to make the chicken fit better on the bun.
- Coat each fillet in the flour.
- Then in the hot sauce/water/egg mixture.
- Then in the flour again. Repeat the dredge if you would like a thicker coating.
- After all of the chicken is coated, deep fry for 8 to 12 minutes, or pan fry for 4 to 6 minutes on each side.
- After frying, drain excess oil from the chicken by placing it on a cooling rack or on a plate covered with paper towels.
- Grill the faces of the hamburger buns on a griddle or in a dry skillet (optional). Prepare sandwiches with chicken, mayonnaise, lettuce, and tomato.
KUNG PAO CHICKEN | CHICKEN RECIPES | JAMIE OLIVER RECIPES
This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.
Total Time 45 minutes
Yield 2
Number Of Ingredients 18
Steps:
- Using a speed-peeler, peel the cucumber and carrot (including the skin), until you have a pile of long, thin ribbons and place in a bowl.
- Pick and roughly chop most of the coriander leaves, discarding the stalks. Place it all into the bowl with the soy and rice wine vinegar. Toss well and set aside.
- Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits.
- Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.
- Pour 2cm of oil into a large non-stick frying pan over a medium heat, add the chicken and fry for 7 to 8 minutes, or until golden and cooked through.
- Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.
- Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat.
- Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for 1 further minute.
- Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened.
- Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.
Nutrition Facts : Calories 572 calories, FatContent 30.1 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 45.2 g protein, CarbohydrateContent 32.7 g carbohydrate, SugarContent 20.2 g sugar, SodiumContent 2.3 g salt, FiberContent 2.7 g fibre
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