There is almost nothing better than biting into a full and tasty sandwich and these Spicy Chicken Sandwiches hit all the right spots of umami, crunch and sauce. In fact, these sandwiches are proper for a hungry mouth, but they'll still call for another serving because they are probably one of the best chicken sandwiches you'll enjoy.
To follow on from the Ham and Fennel Coleslaw sandwiches, it seemed only necessary to make some chicken sandwiches with a different coleslaw completely...well except for the cabbage which is not only a obligatory ingredient, but it's the perfect flavor to accompany any type of filling between buns or slices of bread.
Sandwiches are one of those things that I tend to eat less and less of with all the other cuisine I've discovered and the fact the world is more multicultural and the many sandwich shops that could be found everywhere when I was a kid are now a little more difficult to find in the sense of what I grew up knowing.
As a child we would frequent a bakery and when I wasn't indulging in a smoked fish pie or vanilla slice that I could seemingly never get enough of; it would be the sandwiches which had grated cheese and grated carrot on top of boiled eggs or ham or as today's post...chicken.
Grated carrot and cheese seems like a weird combination, but something about this mixture is so heartwarmingly simple and comforting that when I added the mixture to these sandwiches it was all to easy to well overfill. The coleslaw also adds a beautiful cool to the spiced chicken which has plenty of chili.
How to prepare Spicy Chicken Sandwiches
- Marin-ate: Combine the marinade and brush over the chicken as it comes to room temperature.
- Drizzle drizzle: Combine the cabbage and lemon juice and stir together.
- Coleslaw: Combine the remaining coleslaw ingredients together.
- Cook and cover: Place the chicken breasts on low and cook covered until no pink remains in the flesh.
- Shred: Shred the chicken and stir the remaining sauces through.
- Make the sandwiches: Smear with mayo and pickles, lay the shredded chicken and coleslaw.
- Dig in: Enjoy!
FAQ's for the best Spicy Chicken Sandwiches
How do you avoid dry chicken when cooking?
Cooking your chicken when it has been allowed to come to room temperature helps it cook more evenly and quicker without drying it out. For best results, the chicken should marinate at room temperature (18-23C/64-73F) for 25-30 minutes.
Why use lemon juice on the coleslaw?
Fresh lemon juice, thanks to its acidity, will help soften the cabbage slightly which ‘cooks’ it without having to heat anything.
Can you make the chicken and coleslaw ahead?
If kept covered, the chicken and coleslaw can definitely be made ahead for a quick assembly of the sandwiches. The complete sandwiches even chill well overnight, if truly wrapped up so as not to dry out.
More sandwiches you'll enjoy
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How to make:
Place the olive oil, cayenne pepper, chilli powder, 1 tablespoon chili sauce and salt into a bowl and stir to combine.
Brush over the chicken breasts and allow to marinate as they come to room temperature.
Meanwhile, place the finely chopped cabbage in a bowl and drizzle over the lemon juice.
Stir to combine and set aside for 10 minutes.
Add in the grated carrot, cheese, mayonnaise and mustard and stir to combine fully. Set aside.
On low heat, place a tablespoon of oil into a frying pan and add the chicken breastsm covering with a lid and cooking for 15 minutes, flipping every 5 minutes or so.
Cook until the juices have run out and the breasts are cooked through fully without a hint of pink in the center.
Remove the lid and increase the heat to medium to allow the exterior to brown.
Remove from the heat and pull apart with two forks to shred, return to the pan and drizzle over the remaining chili sauce and barbecue or hoisin sauce, stirring to coat.
Halve your buns and spread the aioli or mayo on the bottom, lay the pickles on top then add in the shredded chicken and top with a hefty layer of coleslaw.
Top with the lid and press together firmly.
Enjoy!
Spicy Chicken Sandwiches
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Lunch
Description
Shredded juicy chicken that has plenty of spices for full flavor to take to work and this chicken and coleslaw is fantastic made ahead so these can come together swiftly.
Ingredients
Spiced Chicken
500 grams / 1 pound chicken breasts
2 tablespoons olive oil
¼ teaspoon cayenne pepper
½ teaspoon chilli powder
2 tablespoons chili sauce
½ teaspoon salt
1 tablespoon barbecue or hoisin sauce
Coleslaw
½ medium cabbage, finely chopped
1 medium carrot, peeled and grated
70 grams mild cheese (such as cheddar), grated
⅓ cup mayonnaise
4 tablespoons fresh lemon juice
¾ teaspoon mustard
To Serve
4 Bap or Ciabatta buns
2 pickles, sliced lengthwise
2 tablespoons aioli or mayonnaise
Instructions
- Place the olive oil, cayenne pepper, chilli powder, 1 tablespoon chili sauce and salt into a bowl and stir to combine.
- Brush over the chicken breasts and allow to marinate as they come to room temperature.
- Meanwhile, place the finely chopped cabbage in a bowl and drizzle over the lemon juice.
- Stir to combine and set aside for 10 minutes.
- Add in the grated carrot, cheese, mayonnaise and mustard and stir to combine fully. Set aside.
- On low heat, place a tablespoon of oil into a frying pan and add the chicken breastsm covering with a lid and cooking for 15 minutes, flipping every 5 minutes or so. Cook until the juices have run out and the breasts are cooked through fully without a hint of pink in the center.
- Remove the lid and increase the heat to medium to allow the exterior to brown.
- Remove from the heat and pull apart with two forks to shred, return to the pan and drizzle over the remaining chili sauce and barbecue or hoisin sauce, stirring to coat.
- Halve your buns and spread the aioli or mayo on the bottom, lay the pickles on top then add in the shredded chicken and top with a hefty layer of coleslaw.
- Top with the lid and press together firmly.
- Enjoy!
Notes
Recipe by Roamingtaste
Nutrition
- Serving Size: Serves 4
- Calories: 650 calories per sandwich
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