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Asian BBQ Chicken Sandwiches with Cole Slaw & Potato Crisps

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Prep:  4h  |  Cook:  25-30m  |  Total:  4h 25m

Servings: 2

Chicken

Cole Slaw

  • 1 cup shredded cabbage
  • ½ cup shredded carrots
  • 2 Tbsp mayonnaise
  • 1 ½ tsp white sugar
  • 1 ½ tsp lemon juice
  • ¼ Tbsp vinegar
  • pinch black pepper
  • pinch salt

Chips

  • 2 russet potatoes
  • vegetable oil for frying
  • pinch salt
  • pinch black pepper

Sandwich

  • 2 sourdough rolls
  • 2 tsp olive oil

Chicken

  • 1.
    Marinate the chicken in the Soy Vay® Asian Honey BBQ Marinade & Sauce, 4-6 hours (or preferably overnight).
  • 2.
    Cook the chicken in a sauté pan over medium-high heat for about 8 minutes on each side, or until internal temperature of 165°F
  • 3.
    Allow the chicken to cool for 5 minutes before slicing.

Cole Slaw

  • 1.
    Mix all but the cabbage and carrots together.
  • 2.
    Salt and pepper to taste.
  • 3.
    Mix the dressing into the cabbage and carrots.
  • 4.
    Let sit for 5-10 minutes.

Chips

  • 1.
    Slice the potatoes to 1/8 inch thickness.
  • 2.
    Place ½ inch of oil into a deep pan and place over medium heat. Once the oil is hot, place one layer of potatoes into the pan and fry about 5-7 minutes on each side until crispy.
  • 3.
    Once the potatoes are done, place on a baking sheet lined with paper towels. Dab off the excess oil and salt and pepper to taste.

Sandwich

  • 1.
    Lightly coat each interior side of the bread with olive oil (or butter). This will help prevent the bread from drying while toasting.
  • 2.
    Toast the sourdough rolls on medium heat on a frying pan. Place half the chicken on each roll and half the cole slaw on top.
  • 3.
    Top with additional condiments of your choice.

Asian BBQ Chicken Sandwiches with Cole Slaw & Potato Crisps is rated 3.0 out of 5 by 1.
Rated 3 out of 5 by from
Date published: 2017-06-27
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