Sweet And Sour Pulled Chicken Sandwiches Recipes

SWEET AND SOUR CHICKEN SANDWICH

Steps:

• Preheat oil in a deep-fryer.
• Lay out 2 deep-sided plates. Add buttermilk to one plate and the flour to the second. Dip each piece of chicken in the buttermilk, then lay in the flour, coating thoroughly.
• Add to deep fryer and cook, 7 minutes. Set on a paper towel to soak up excess oil.
• Add the sweet and sour sauce to a container large enough to dip each piece of chicken evenly. Dip the chicken pieces, then put one on each brioche bun. Top with provolone, lettuce and tomato.

GRILLED SWEET AND SOUR CHICKEN WINGS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
• Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place wings in a large baking dish and drizzle sauce over top.
• Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

BARBECUED PULLED PORK WITH SWEET & SOUR SLAW

Steps:

• To make rub, combine all ingredients in a large bowl. Mix well with a fork. Reserve 1/4 cup of the rub to use in the barbecue sauce.
• To make sauce, combine all ingredients in a large Mason jar, stirring well. Cover with tight-fitting lid and give it one more good shake. Place in refrigerator overnight.
• Place pork rub in a large casserole dish.
• Using a fork, pierce the pork several times all over.
• Rub the spice blend into the pork, covering all surfaces.
• Wrap rubbed pork tightly in plastic and refrigerate 8 hours or overnight.
• At cooking time, unwrap the pork and place in a slow-cooker.
• Pour 1 cup of the Barbecue Sauce on the pork, covering all surfaces.
• Cover and cook until tender, 9 to 11 hours on Low or 5 to 7 hours on High.
• Transfer pork to a large, deep, wide casserole dish and cool for 15 to 20 minutes.
• Using two large forks, shred the pork into bite-size pieces, discarding excess fat. Cover to keep warm.
• Skim any fat from the liquid in the pot. Transfer 2 to 3 tablespoons to a bowl and stir in the remaining barbecue sauce.
• Stir well and add more of the braising liquid if you prefer a thinner sauce.
• Warm buns in the oven at 400 degrees, turning over once, just until slightly toasty.
• Pile pulled pork onto buns, top with some of the Barbecue Sauce and some Tangy Slaw (recipe below) and enjoy.
• For the slaw: In a large bowl, whisk together vinegar, oil, brown sugar, garlic, salt and pepper.
• Add cabbage, carrots, cucumber and parsley, mixing well.
• Allow to sit, loosely covered with plastic, for about 30 minutes.
• Toss once before serving, adjusting seasonings, if desired.

SWEET AND SOUR PULLED CHICKEN SANDWICH

Steps:

• Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
• Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
• Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
• Put the slaw in a medium heatproof bowl.
• Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.

SWEET AND SOUR PULLED CHICKEN SANDWICHES RECIPE

Steps:

• Place the chicken breasts in the bottom of a 4-quart slow cooker. In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken. Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours. The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the crock and mix with the juices. Serve on rolls with barbecue sauce, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap. To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold. Preparation time: 5 minute(s) Cooking time: 4 hour(s) Number of servings (yield): 12