Spicy Chicken Sandwiches with Quick Pickles
By America's Test KitchenPublished on October 7, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
2 carrots, peeled and shredded½ cucumber, peeled, halved lengthwise, seeded, and sliced thin1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)¼ cup fish sauce 3 tablespoons packed dark brown sugar 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)½ cup mayonnaise 5 teaspoons Sriracha sauce 4 (8-inch) sub rolls, split lengthwise and toasted½ cup fresh cilantro leaves
Before You Begin
Shred the carrots on the large holes of a box grater. Our favorite Sriracha is Huy Fong Sriracha Hot Chili Sauce.
Instructions
- Combine carrots, cucumber, 2 tablespoons lime juice, and 1 tablespoon fish sauce in bowl and let sit for 15 minutes. Combine sugar, remaining 3 tablespoons lime juice, and remaining 3 tablespoons fish sauce in large bowl and stir until sugar is dissolved. Add chicken and toss to coat. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.
- Spread mayonnaise mixture on roll bottoms. Divide chicken mixture among rolls and top with pickled vegetables (leaving liquid in bowl), cilantro, and roll tops. Serve.
Time
30 minutesYield
Serves 4Ingredients
2 carrots, peeled and shredded
½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
¼ cup fish sauce
3 tablespoons packed dark brown sugar
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup mayonnaise
5 teaspoons Sriracha sauce
4 (8-inch) sub rolls, split lengthwise and toasted
½ cup fresh cilantro leaves
Ingredients
2 carrots, peeled and shredded
½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
¼ cup fish sauce
3 tablespoons packed dark brown sugar
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup mayonnaise
5 teaspoons Sriracha sauce
4 (8-inch) sub rolls, split lengthwise and toasted
½ cup fresh cilantro leaves
Ingredients
2 carrots, peeled and shredded
½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
1 teaspoon grated lime zest plus 5 tablespoons juice (3 limes)
¼ cup fish sauce
3 tablespoons packed dark brown sugar
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
½ cup mayonnaise
5 teaspoons Sriracha sauce
4 (8-inch) sub rolls, split lengthwise and toasted
½ cup fresh cilantro leaves
Why This Recipe Works
To make this Vietnamese-style sandwich, we quickly pickle carrots and cucumber in lime juice and fish sauce and season a rotisserie chicken with the same flavors. Sriracha mayonnaise gives the sandwich a spicy kick.
Before You Begin
Shred the carrots on the large holes of a box grater. Our favorite Sriracha is Huy Fong Sriracha Hot Chili Sauce.
Instructions
- Combine carrots, cucumber, 2 tablespoons lime juice, and 1 tablespoon fish sauce in bowl and let sit for 15 minutes. Combine sugar, remaining 3 tablespoons lime juice, and remaining 3 tablespoons fish sauce in large bowl and stir until sugar is dissolved. Add chicken and toss to coat. Whisk mayonnaise, Sriracha, and lime zest together in separate bowl.
- Spread mayonnaise mixture on roll bottoms. Divide chicken mixture among rolls and top with pickled vegetables (leaving liquid in bowl), cilantro, and roll tops. Serve.
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