Chicken Sandwiches With Carrot Ginger Slaw Recipes

TERIYAKI CHICKEN WITH WARM GINGER-CARROT SLAW

Steps:

• In a large plastic food storage bag, combine chicken cutlets with teriyaki sauce, 2 tablespoons oil and grill seasoning. Close bag and combine to coat evenly. Let stand 15 minutes.
• Preheat an outdoor or indoor grill or grill pan to medium-high.
• Cut cabbage into quarters and cut away core. Shred the cabbage and set aside. Cut clean, trimmed scallions into 3 inch lengths. Pile scallions lengthwise and julienne them into thin strips. Pull the threads from the ends of snow peas and julienne into thin strips, lengthwise, like the scallions.
• Drizzle honey into a small bowl. Add vinegar and combine with a fork.
• Place chicken cutlets on grill or into hot pan and cook 3 minutes on each side.
• Heat a nonstick skillet over high heat. Add 2 tablespoons oil, 2 turns of the pan. Add pickled ginger and cut carrots and stir-fry 2 minutes. Add cabbage and stir-fry 2 minutes more. Fluff and toss veggies with tongs so they stay dry and crisp while cooking. Add scallions and snow peas and stir-fry another minute. Add honey and vinegar combination, pouring it all around the pan in a slow stream. Cook the liquids down 30 seconds more then turn off heat. Continue to toss the slaw and season it up with salt and pepper to your taste.
• Slice the chicken meat thinly on an angle. Mound up 1/4 of the slaw on each plate and place the sliced chicken along side, edging its way up the slaw salad. Serve immediately.

GINGER-CHICKEN SLAW

Steps:

• Preheat oven to 425 degrees. In a small skillet, cook ginger and garlic over medium heat in oil, stirring, 1 minute. Reserve 1 tablespoon mixture and transfer remainder to a bowl. Whisk in lime juice and zest and sugar. Season with salt and pepper.
• Brush reserved ginger mixture over chicken and season with salt. Roast on a rimmed baking sheet until skin is crisp and a thermometer inserted into thickest parts (without touching bones) reads 165 degrees, about 25 minutes. Let cool slightly, then shred into bite-size pieces (discarding skin and bones).
• Toss chicken, cabbage, and carrots with dressing. Season with salt and pepper. Serve, topped with cilantro and cashews.

KARAAGE CHICKEN SANDWICH

Steps:

• Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
• While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
• Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
• Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
• Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.

FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW

Steps:

• For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
• Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
• Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
• Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
• For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
• For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
• For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
• Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.

CHICKEN SANDWICHES WITH CARROT-GINGER SLAW

Steps:

• Whisk together the mayonnaise, oil, vinegar, ginger, salt and pepper.
• Stir in the carrots, mixing well.
• Sandwich the chicken (or corned beef, or fish) slaw and lettuce between the slices of bread or rolls.