Your family will love these Asian BBQ Chicken sandwiches! With chicken sandwiches being all the rage, I thought I would give it a go. My family loves Asian barbeque and chicken sandwiches so it seemed a no brainer. The sweet and spicy bbq sauce covered chicken combined with the crunchy slaw makes for a great sandwich! The slaw can be made and chilled while the chicken and barbeque sauce are cooking! I used the red bag chicken from Aldi’s for this chicken sandwich. The slaw, buns, and almost all the other ingredients are from Aldi’s also!
The barbecue sauce
The sauce is easy to make! Just add everything but the cornstarch and the water to a saucepan and mix. Bring to a boil over medium high heat stirring occasionally. Once the boiling stage has been reached, reduce the heat to medium low. Mix the cornstarch and water to make a slurry. If you would put the cornstarch in on its own it would just make little dumplings. The hot sauce would cook the cornstarch. Mix the slurry with the sauce until combined and let simmer for 5-7 minutes. The sauce should coat the back of a spoon when done.
The rest of the ingredients for the sandwiches
The slaw is super simple to make also. You just have to combine the ingredients in an appropriately sized bowl and chill the mixture for 30 minutes. It comes together in no time and can chill while the sauce and chicken are cooking. The chicken is baked according to the manufacturer’s directions. I used Aldi’s red bag chicken and it takes about 30-35 minutes to cook them.
Putting it all together
Once the chicken is out of the oven, spoon some sauce on one side of the chicken. You can put it on both sides if you like! Place the chicken on the bottom half of the bun and add some slaw on top. It couldn’t be easier! Roasted potatoes are a great side dish for the Asian bbq chicken sandwiches!
Make some ramen and try my vegan noodle sauce as a side!
How to Make Asian BBQ Chicken Sandwiches
Equipment
- sauce pan
Ingredients
Asian BBQ Sauce
- 1 cup soy sauce
- ¾ cup brown sugar
- 2 tablespoons minced garlic
- 1 tablespoon rice wine vinegar
- 1 tablespoon chile-garlic sauce
- 1 teaspoon ground black pepper
- 1 teaspoon ginger powder
- 1 teaspoon dark sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon water
Asian Slaw
- 6 ounces of bagged slaw
- 3 green onions chopped
- 2 tablespoons of rice wine vinegar
- 1 tablespoon of pure maple syrup or granulated sugar
- 1 teaspoon of dark sesame oil
- 6 bagged breaded chicken cutlets. I used Aldi red bag chicken.
- 6 burger buns
Instructions
- For the Asian BBQ sauce, place soy sauce, brown sugar, garlic, vinegar, chile-garlic sauce, black pepper, and dark sesame oil in a saucepan over a medium high heat. Bring to a boil. After bringing to a boil, reduce heat to medium low. Mix the cornstarch and water until combined and add to the BBQ sauce. Mix well with the sauce until combined. Simmer for 5-7 minutes stirring occasionally.
- For the slaw, combine bagged slaw, onions, rice wine vinegar, maple syrup, and dark sesame oil and mix well. Cover and chill in the refrigerator for 30 minutes.
- Bake the chicken according to manufacturer instructions.
- When chicken is out of the oven, top with Asian BBQ sauce and place on a bun. Top with asian slaw.
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