with Roasted Potato Rounds and Sesame Aioli
The ubiquitous flavours of Chinese take-out are embodied in this chicken sandwich! Juicy chicken thighs are slathered with a sweet and tangy sauce, then get a sesame aioli for another layer of complexity. There's also extra aioli for those potato coins!
Allergens
Utensils
Tags
Chicken Thighs
280 g
Hoisin Sauce
4 tbsp
Soy Sauce
0.5 tbsp
Sesame Oil
1 tbsp
All-Purpose Flour
1 tbsp
Baby Spinach
28 g
Artisan Bun
2 unit(s)
Yellow Potato
350 g
Mayonnaise
4 tbsp
Garlic Puree
1 tbsp
Unsalted Butter
2 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
2 tbsp
- Cut potatoes into 1/4-inch rounds.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-22 min.
- Meanwhile, heat a large non-stick pan over medium heat.
- While the pan heats, pat chicken dry with paper towels. Season with salt and pepper, then sprinkle flour over chicken. Flip to coat evenly.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook until golden-brown and cooked through, 5-6 min per side.**
- Meanwhile, add mayo, half the sesame oil and 1/2 tsp (1 tsp) garlic puree to a small bowl. Season with salt and pepper, to taste, then stir to combine.
- Combine soy sauce, hoisin sauce, remaining sesame oil and remaining garlic puree in another small bowl.
- Halve buns.
- Spread 2 tbsp (4 tbsp) softened butter onto cut sides of buns.
- Add buns directly to the top rack of the oven, cut-side up. Toast until golden-brown, 4-5 min. (TIP: Keep an eye on buns so they don't burn!)
- When chicken is cooked through, drizzle sticky sauce into the pan. Glaze, flipping occasionally, until sauce thickens slightly and coats chicken, 30 sec-1 min. Remove the pan from heat.
- Spread some sesame aioli on top buns.
- Arrange chicken on bottom buns, then drizzle any sauce from the pan over chicken, if desired. Top with spinach, then close with top buns.
- Divide sammies and potato rounds between plates. Serve remaining sesame aioli alongside for dipping.
1080
kcal
Calories
64
g
Fat
16
g
Saturated Fat
86
g
Carbohydrate
14
g
Sugar
6
g
Dietary Fiber
40
g
Protein
185
mg
Cholesterol
1320
mg
Sodium
10
g
Trans Fat
1300
mg
Potassium
125
mg
Calcium
6
mg
Iron
