How to Make Asian BBQ Chicken Sandwiches
Servings: 6 sandwiches
Calories: 488kcal
The sweet and spicy BBQ sauce on the chicken with the crunchy slaw makes for a great sandwich! The slaw can be made while the chicken and BBQ sauce are cooking!
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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.
Nutrition
Serving: 6 sandwiches | Calories: 488kcal | Carbohydrates: 58g | Protein: 45g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 2724mg | Potassium: 895mg | Fiber: 2g | Sugar: 34g | Vitamin A: 155IU | Vitamin C: 15mg | Calcium: 128mg | Iron: 4mg