Satay-Inspired Peanut-Crusted Chicken Sandwich Recipe
Prep Time:
45 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • ¼ cup vinegar
  • ¼ cup water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 medium carrots, julienned
  • ½ cup smooth peanut butter
  • ½ cup coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1-inch ginger knob, grated
  • ½ teaspoon red chili flakes
  • ¼ cup all-purpose flour
  • 2 eggs, beaten
  • ½ cup crushed roasted peanuts
  • ½ cup breadcrumbs
  • 2 chicken breasts, butterflied
  • 4 brioche buns
  • 1 cucumber, ribboned
  • ¼ cup fresh cilantro leaves
  • Canola oil, for frying
Directions
  1. In a saucepan, combine the vinegar, water, sugar, and salt. Heat until sugar dissolves, about 5 minutes.
  2. Pour over julienned carrots and let sit for 30 minutes.
  3. To make the peanut sauce, whisk all the sauce ingredients in a saucepan. Simmer for 3 minutes until thickened.
  4. Set up breading station: One bowl with flour, a second bowl with beaten eggs, and a third bowl mixture of crushed peanuts and breadcrumbs.
  5. Dredge the chicken breasts in flour, then eggs, then the peanut-panko mixture.
  6. Heat ¼-inch oil in a large pan.
  7. Pan-fry the chicken for 3 to 4 minutes per side, until golden and cooked through.
  8. Toast the brioche buns.
  9. Assemble the sandwich in the following order: bottom bun, 1 tablespoon peanut sauce, chicken, cucumber ribbons, quick-pickled carrots, cilantro, another 1 tablespoon of peanut sauce, top bun.
  10. Serve immediately.