Crispy Chicken Sandwich with Honey-Soy Glaze and Horseradish Slaw
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- Mixing bowls
- Large skillet
- Small saucepan
- Chef's knife
INGREDIENTS
- 500 grams/1.1 pounds chicken breast, sliced into thick cutlets
- 2 large eggs
- 1½ cups all-purpose flour
- 1 tablespoon sweet paprika
- ½ teaspoon salt
- Oil, for deep frying
Glaze:
- 2 garlic cloves, crushed
- 1 teaspoon ginger, freshly grated
- 1 teaspoon crushed chili flakes
- 4 tablespoons soy sauce
- 4 tablespoons honey
Slaw:
- ¼ head of red cabbage, thinly sliced
- 2 Persian cucumbers or 1 English cucumber, thinly sliced
- 1 small bunch dill, fronds only
- 2 small hot green peppers, thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons horseradish sauce
- 4 tablespoons olive oil
- Juice of ½ lemon
To assemble:
- Mayonnaise, for spreading
- 1 large baguette or 2 medium ciabatta rolls, halved and toasted
- Chopped fresh chives, for garnish
INSTRUCTIONS
- In a wide shallow bowl, whisk the eggs until smooth. In another bowl, mix the flour with paprika and salt. Dredge each chicken piece in flour, then egg, then flour again, then dip once more in egg, finishing with a final coat of flour.
- In a large skillet, heat about 1 inch of oil over medium heat. Fry the chicken pieces for 3 to 4 minutes per side, or until golden and cooked through. Transfer to a wire rack to drain.
- In a small saucepan, sauté the garlic, ginger, and chili over low heat until fragrant, about 1 minute. Add the soy sauce and honey, stirring constantly, and cook until the sauce is smooth and glossy, about 2 to 3 minutes. Remove from heat.
- In a mixing bowl or container with a lid, combine the cabbage, cucumbers, dill, peppers, salt, pepper, horseradish sauce, olive oil, and lemon juice. Toss well and adjust seasoning to taste.
- To build the sandwich, spread mayonnaise over the bottom half of the bread. Dip the fried chicken pieces into the warm glaze, turning to coat, and layer them over the bread. Sprinkle with chopped chives, then top with a generous amount of slaw. Close the sandwich and slice in half to serve.
MY NOTES
FAQ
Can I bake the chicken instead of frying it?
Yes, though the texture will be slightly different from the traditional version. To make a baked crispy chicken sandwich, preheat your oven to 425°F (220°C). After dredging the chicken pieces in flour and egg as directed, place them on a parchment-lined baking sheet. Spray the tops with cooking oil for better browning. Bake for about 20–25 minutes, flipping halfway through, until the chicken is golden and fully cooked.
How do I keep the chicken crispy after coating it in the glaze?
To preserve the crunch in your crispy chicken sandwich, the key is timing and technique. Instead of soaking the chicken in the glaze, lightly brush or quickly dip it just before serving. Let excess glaze drip off to avoid sogginess. Another trick is to glaze only one side of the chicken so the bottom stays crisp against the bread. Always assemble the sandwich right before eating. If prepping in advance, keep the fried chicken, glaze, and slaw separate until you’re ready to serve to maintain texture and freshness in the finished sandwich.
Can I make this crispy chicken sandwich ahead of time?
For best results, assemble the components just before serving. The chicken can be breaded and stored in the fridge for up to 8 hours or fried and then reheated in a 375°F (190°C) oven for about 10 minutes. The glaze can be made a day ahead and kept in an airtight container in the fridge; rewarm it gently before using. The slaw can also be prepped earlier in the day but may release liquid over time, so drain off any excess before adding it to the sandwich.
What can I use instead of horseradish sauce in the slaw?
You can substitute it with several alternatives that still provide a sharp kick. Dijon mustard, wasabi mayo, or a mix of Greek yogurt and grated garlic can all add bite and contrast to the slaw in your crispy chicken sandwich. If you like it spicy, try a dab of chili paste or hot mustard. You’re aiming for something tangy and bold to balance the richness of the chicken and glaze. Just be sure to adjust the seasoning of the slaw so the flavors stay balanced.
Best type of bread to use for this crispy chicken sandwich
The ideal bread for a crispy chicken sandwich is one that’s sturdy enough to hold up to the juicy chicken and the rich glaze without falling apart. A crusty baguette or a toasted ciabatta roll works particularly well, offering both structure and texture. Soft sandwich buns tend to get soggy quickly, especially when paired with a sticky honey-soy glaze and a moist slaw. For the best results, slice the bread open and toast it lightly before assembling the sandwich. This adds crispness and acts as a barrier, preventing the sauces from soaking into the bread too quickly.
Can I make this crispy chicken sandwich gluten free?
Yes, you can make a gluten-free version of this crispy chicken sandwich with a few adjustments. Use gluten-free all-purpose flour for the dredging process, or try a mix of rice flour and cornstarch for an ultra-crispy coating. Be sure to use tamari or gluten-free soy sauce in the glaze, and check that your horseradish sauce and other condiments don’t contain hidden gluten. Swap the bread for a sturdy gluten-free baguette or roll.
