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Asian Chicken Sandwich
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Asian Chicken Sandwich

Course Lunch, Main
Cuisine Asian
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time: 30 minutes
Total Time 1 hour
Servings 8
Author Pam / For the Love of Cooking

Equipment

  • Baking Sheet with Wire Cooling Rack
  • Large skillet

Ingredients

Panko Crusted Chicken:

  • 2 tbsp vegetable oil divided
  • 2 boneless, skinless chicken breasts cut in half lengthwise, cut in half again
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • ½ cup of flour
  • 1 egg
  • 1 tbsp milk
  • 1½ cups of plain panko crumbs
  • Hamburger buns **Use sesame seed buns if available

Asian Cabbage Slaw:

  • 2 cups of coleslaw mix green & purple cabbage and carrots, shredded
  • 2 stalks green onions minced
  • ¼ cup fresh cilantro chopped
  • 3 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Juice from ½ a lime
  • 1 tsp fresh ginger grated
  • 1 clove of garlic, minced
  • Sesame seeds

Sriracha Mayonnaise:

  • ½ cup of mayonnaise
  • Sriracha to taste

Instructions

  • Line a baking sheet with foil. Place a cooling rack on the baking sheet.
  • Cut the chicken breasts in half lengthwise, then cut each piece in half widthwise. You should end up with four pieces of the same thickness of chicken.
  • Season both sides of the meat with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Prepare a dredging station by pouring the flour into a shallow bowl and seasoning it with sea salt, freshly cracked pepper, and garlic powder.
  • Whisk the egg and milk together in a bowl, and season with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Pour the panko into a shallow bowl, and season with sea salt, freshly cracked pepper, and garlic powder, to taste.
  • Dredge the chicken in the flour. Next, dip it into the egg mixture. Lastly, dip it into the panko crumbs, coating it evenly.
  • Place onto the cooling racks; repeat with the remaining pieces of chicken. Place the chicken in the refrigerator for 30 minutes.  Side Note: Don't skip this step; it helps the panko adhere to the chicken. 
  • After the chicken has been in the refrigerator for 30 minutes, remove it and set it on the counter for 15 minutes.
  • Cook the chicken by heating half the oil in a large skillet over medium-high heat. Once the pan is hot, add four pieces of the panko-crusted chicken and cook for 4-5 minutes on the first side, until golden brown.
  • Flip the chicken over and cook for 3 minutes or until golden brown and cooked through.
  • Remove from the skillet and place on a plate with a tin foil tent. Repeat the process with the remaining oil and chicken.
  • Prepare the Asian slaw by placing the coleslaw mix, green onions, and cilantro in a bowl.
  • Combine the rice vinegar, soy sauce, toasted sesame oil, lime juice, ginger, and minced garlic. Seal with the lid and shake well.
  • When you are ready to serve, pour the dressing over the coleslaw mixture and toss to coat evenly. Sprinkle with sesame seeds if desired.  Side Note:  Don't mix the coleslaw with the dressing until right before serving, or the slaw will become soggy. 
  • Prepare the sriracha mayonnaise by combining the mayonnaise with the sriracha sauce to taste. We liked our sauce spicy. Set aside.
  • Toast your hamburger buns in the oven for a few minutes, if you prefer.
  • Make your sandwich by slathering some sriracha mayonnaise on the bun, placing a piece of chicken on top, then a spoonful of slaw.
  • Slather the top bun with more sriracha mayonnaise, if desired. Serve immediately. Enjoy!