Chinese Chicken Sandwich
Meet your next go-to lunch: the Chinese Chicken Sandwich, a bold fusion of savory, sweet, and zesty flavors packed into every bite. This recipe features tender chicken breasts marinated in a mouthwatering blend of soy sauce, hoisin sauce, sesame oil, garlic, ginger, and honey, then grilled to golden perfection. The sandwich is elevated with a creamy, spicy kick of Sriracha mayo and fresh, crisp veggies—including iceberg lettuce, julienned carrot, and cucumber slices—all served on soft, toasted sandwich buns. Ready in just 35 minutes, this easy, flavorful dish makes for the perfect quick lunch or fun weeknight meal. Serve with your favorite sides, and you’ve got a crowd-pleasing, Asian-inspired sandwich that’s irresistibly delicious! Keywords: Chinese Chicken Sandwich, Asian-inspired chicken recipe, easy chicken sandwich, spicy mayo sandwich recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Soy sauce
- 1 tablespoon Hoisin sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Fresh ginger
- 1 teaspoon Honey
- 1 teaspoon Rice vinegar
- 3 tablespoons Mayonnaise
- 1 teaspoon Sriracha sauce
- 1 cup Iceberg lettuce
- 1 small Carrot
- 0.5 medium Cucumber
- 4 pieces Sandwich buns
- 2 tablespoons Vegetable oil
Instructions
1. Prepare the marinade: In a small bowl, combine soy sauce, hoisin sauce, sesame oil, minced garlic, grated ginger, honey, and rice vinegar. Mix well.
2. Marinate the chicken: Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Let it marinate for at least 15 minutes or up to an hour for deeper flavor.
3. Prepare the sauce: In a separate small bowl, mix together mayonnaise and Sriracha sauce. Adjust the Sriracha to taste. Set aside.
4. Prepare the vegetables: Thinly slice the iceberg lettuce, julienne the carrot, and slice the cucumber into thin rounds or strips. Set aside.
5. Cook the chicken: Heat the vegetable oil in a skillet or grill pan over medium-high heat. Remove the chicken from the marinade (discard excess marinade) and cook for 5-7 minutes per side or until fully cooked and golden brown. The internal temperature should reach 165°F (74°C). Let the chicken rest for a few minutes, then slice it into strips.
6. Assemble the sandwich: Spread the Sriracha mayo on the bottom half of each sandwich bun. Add a layer of lettuce, carrot, cucumber slices, and the cooked chicken strips. Top with the other half of the bun.
7. Serve: Serve the sandwiches immediately, either on their own or with a side of your choice, such as potato chips or a light salad.
Nutrition Facts
Calories |
1596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.7 g | 111% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 24.2 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 24.2 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1336 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
