Hoisin Chicken Sandwich with Ginger Mayonnaise
Equipment
- Frying panFor frying the chicken thighs
- Chef's knife
- Mixing bowl
- Cutting board
- Bread knife
Ingredients
- ciabatta bread or other bread for 2 persons
Hoisin chicken
- 400 gram chicken thigh
- 210 gram hoisin sauce
- 3 tablespoons ketjap manis
- dash of water
- 1 Red onion halved, cut into slices
- 2 cloves garlic finely chopped or in the garlic press
- 1 red chili pepper sliced thinly
- 1 Red pepper cut into 1 cm cubes
Ginger-lime mayonnaise
- 4 tablespoons mayonnaise
- 15 gram ginger grated or very finely chopped
- 1 lime just the juice
Garnishes to garnish
- 20 gram bean sprouts
- 20 gram roasted cashew nuts
Instructions
Ginger-lime mayonnaise
- Cut or grate the ginger.
- Mix all ingredients in a mixing bowl until smooth.
Hoisin chicken
- Cut all ingredients as described in the ingredients list.
- Fry the chicken thighs over high heat in a frying pan with a dash of olive or sunflower oil until the skin side is nice and crispy.
- Place it on medium heat and add the onion, garlic, bell pepper and red pepper. Fry this briefly
- Add the dash of water, the hoisin and soy sauce to the pan.
- Cook the chicken thighs in this sauce for 20/30 minutes, adding some water if the sauce thickens too much.
- In the meantime, bake the bread in the oven and cut it open.
- If the chicken thighs are nice and soft and the sauce sticks to the chicken, they are done!
Finish the sandwich
- Spread the ginger-lime mayonnaise on the bottom of the bun.
- Place the chicken thighs on top and pour some extra sauce over it.
- Sprinkle the bean sprouts and cashew nuts over the chicken and place the lid of the sandwich on.