I apologize for yet another long hiatus. I have been busy with school and I was unfortunately confined in the hospital from July 19th, 2013 to July 25th, 2013. I was diagnosed with Dengue Hemorrhagic Fever Grade II. Though I know that may be jargon to some of you, it is a condition that an individual can get from an infected mosquito. Nevertheless! I’m back with a recipe that has been bothering me for the past couple of days.
I honestly wish I can call this sandwich, “Buffalo Pulled Chicken Sandwich.” But… I’d be lying to myself and to everyone else! This isn’t how buffalo chicken wings are traditionally done but this sandwich hits it home for me. This recipe does not call for butter. However… It’s spicy and tart all at the same time. And you know… I love me and my harmony. You can, of course, adjust the degree of spice according to your desired taste.
Yield: 5 people
- Sesame seed buns
- Chips, or side of choice
FOR THE CHICKEN
- 1 cup heavy cream – you can also use yogurt or buttermilk
- 1/2 cup Sriracha hot sauce, or hot sauce of choice
- 3 garlic cloves, finely minced
- 2 tsps brown sugar
- 1 tsp chili powder
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 8 boneless, skinless chicken thighs
- Combine the first eight ingredients in an air-tight container and mix well – this will serve as your marinade.
- Coat chicken thighs thoroughly with the marinade and put it in the fridge for 8 hours or overnight.
- Take chicken thighs out of the fridge 15 to 30 minutes prior to frying to let it come to room temperature.
- Preheat oil on non-stick pan with high sides over medium-low heat.
- Fry chicken thighs on both sides until fully cooked through, about 6 minutes, and set aside. Allow chicken thighs to slightly cool. Then, use two forks to pull the meat apart until nicely shredded.
- Using the same pan, pout leftover marinade and let it simmer. Place shredded chicken thighs in the pan, coat shredded chicken thighs with marinade and simmer until sauce has thickened.
- Turn off heat and set aside until needed.
FOR THE COLESLAW
- 1/2 cup mayonnaise
- 1 1/2 tbsp honey
- 2 tbsps mirin
- 1 tbsp + 1 tsp freshly squeezed lemon juice
- Salt, to taste
- Ground black pepper, to taste
- 1/2 head of cabbage, finely shredded
- 1 medium-sized carrot, thinly sliced
- Mix all ingredients in one bowl, making sure that the cabbage and carrots are well-coated with the dressing.
- Refrigerate for at least an hour before serving.
- Toast buns until nicely browned and slightly crunchy.
- Spread a good amount of shredded chicken thighs on bottom bun.
- Top with coleslaw and top bun.
- Serve with chips or whatever side preferred.