avec rondelles de pommes de terre rôties et aïoli au sésame
Les saveurs universelles des plats à emporter chinois s'incarnent dans ce sandwich au poulet! Les hauts de cuisse de poulet juteux sont nappés d'une sauce sucrée et acidulée, puis agrémentés d'un aïoli au sésame pour une touche de complexité supplémentaire. Il reste aussi de l'aïoli pour tremper les rondelles de pommes de terre!
Allergens
Utensils
Tags
Haut de cuisse de poulet
280 g
Sauce hoisin
4 tbsp
Sauce soja
0.5 tbsp
Huile de sésame
1 tbsp
Farine tout usage
1 tbsp
Bébés épinards
28 g
Pain artisan
2 unit(s)
Pommes de terre à chair jaune
350 g
Mayonnaise
4 tbsp
Purée d’ail
1 tbsp
Beurre non salé
2 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
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
avec rondelles de pommes de terre rôties et aïoli au sésame
avec rondelles de pommes de terre rôties et mayo à la sriracha
