FRIED CHICKEN SANDWICH WITH GOCHUJANG GLAZE
Jeff loves Korean food. This dish is an homage to Korean-style fried chicken and staple spicy Korean ingredients like gochujang and gochugaru.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 4h55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade and chicken: In a medium bowl, whisk together the gochujang, brown sugar, vinegar and gochugaru. Transfer 1/4 cup of the mixture to a zip-top bag holding the chicken. Seal the bag and massage the marinade into the chicken. Refrigerate for at least 4 hours or up to overnight. Reserve the remaining mixture to make the gochujang glaze (refrigerate if the chicken is marinating overnight).
- In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F.
- In a pie dish or shallow bowl, whisk together the eggs and buttermilk. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create little crispy, craggily bits.
- Remove the chicken from the marinade and discard the marinade. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Working in batches if necessary, gently drop the chicken into the oil. Cook until the internal temperature of the chicken is 160 degrees F, 8 to 10 minutes. (With the carryover time, it should go up to 165 degrees F.)
- For the ginger mayo: Whisk the mayo, ginger, soy sauce and vinegar together.
- To serve: In a small saucepan, melt the butter over medium heat. Whisk the butter into the bowl of the reserved marinade until smooth.
- Spread each bun top with the ginger mayo. Top with some kimchi.
- Toss the chicken in the glaze and place on the bun bottoms. Sprinkle the chicken with sesame seeds. Close the sandwiches.
CHICKEN SANDWICHES WITH ZANG
Chicken sandwiches are just great for any time of the day. Lunch or dinner makes a great meal for you to eat with your family, outside or in.
Provided by Heather
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.
- Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.
- To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 46.2 g, Cholesterol 93.4 mg, Fat 14.6 g, Fiber 4.7 g, Protein 36.9 g, SaturatedFat 7.1 g, Sodium 2777.5 mg, Sugar 12.1 g
CHICKEN SANDWICHES WITH ZANG
Chicken sandwiches are just great for any time of the day. Lunch or dinner makes a great meal for you to eat with your family, outside or in.
Provided by Heather
Categories Chicken Breasts
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.
- Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.
- To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.
Nutrition Facts : Calories 465.4 calories, Carbohydrate 46.2 g, Cholesterol 93.4 mg, Fat 14.6 g, Fiber 4.7 g, Protein 36.9 g, SaturatedFat 7.1 g, Sodium 2777.5 mg, Sugar 12.1 g
TANGY CHICKEN SANDWICHES
"I love grilling chicken because it's a healthier choice," shares Joe Slate from Port St. Joe, Florida. "I put my 'Joe-style' twist on this sandwich with a spicy-sweet marinade and a homemade blue cheese dressing."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 21
Steps:
- In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.
Nutrition Facts :
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