Ingredients
- 2 cups ginger beer
- 2 tablespoons Worcestershire sauce
- 1 cup ketchup
- 2 tablespoons apple cider vinegar
- 1/2 cup hoisin sauce
- 1/2 teaspoon five-spice powder
- 1/4 cup fresh orange juice
- 1 clove garlic, minced
- 2 tablespoons fresh lime juice
- 1/2 teaspoon onion powder
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 2 tablespoons honey
- 1/2 teaspoon black pepper
- 1 rotisserie chicken, skin removed, meat shredded
Sweet potato bacon biscuits:
- 1/4 cup yellow onion, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon sugar
- 2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- About 4 tablespoons butter
- 1/2 cup cooked bacon, chopped
- 3/4 cup cold sweet potato puree
- 1/3 buttermilk
For the chicken:
Directions
In a medium saucepan place the ginger beer, Worcestershire sauce, ketchup, apple cider vinegar, hoisin sauce, spice powder, orange juice, garlic, lime juice, onion powder, brown sugar, salt, honey, and pepper. Bring to a simmer on low heat for 15 minutes or until thickened. Add chicken and keep warm.
For sweet potato bacon biscuits:
Preheat oven to 425 degrees F.
In a small skillet, caramelize onion with olive oil and sugar. In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and salt and pulse to combine. Add butter and pulse until it resembles coarse crumbs. Remove contents of food processor to a medium bowl. Fold in bacon and onion. Combine sweet potato puree and buttermilk. Pour into dry ingredients to form a soft dough. Place dough on a floured surface and pat into 1-inch thickness. Cut out biscuits with a 2-inch cutter and arrange in a buttered skillet and place into the preheated oven for 25 minutes or until golden brown. Allow biscuits to cool slightly before making sandwich.
To assemble:
Split biscuit in half. Place a generous 1/2 cup of barbeque chicken on the bottom half of the biscuit and top with other biscuit half.
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By superhoney
San Francisco, CA
on January 15, 2011
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This is good, yes, but it didn't blow me away as I had hoped--doesn't the title of the recipe sound amazing?
The ginger beer--I used Reed's--really overpowered the hoisin and other ingredients in the sauce for me. Maybe I'm missing the point here, but what I made turned out tasting more like a jerk glaze--really sweet with just a hint of the citrus and black pepper at the end. I added some cayenne to cut up the sweetness a little.
Again, this made a good sandwich after the chicken stewed about an hour. I think I was just hoping for something more.
By bruleefrenchie
Mandeville, LA
on July 02, 2010
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don't get me wrong we ate it and had leftovers, but in the end with all the ingredients the zest of the recipe was lost...it just tasted like BBQ sauce? nothing special....and i got every ingredient, including the ginger beer(which i love but it was lost with all the other stuff! i suggest to make it simplier with less ketchup and hoisin.
By jenn_gunn_7045460
Waterloo, AL
on March 23, 2010
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This recipe has a lot of small easy steps. The ingredient list is lengthy, and there are many small steps. I used so many different pots!
That being said, it was tasty - I enjoyed our meal. I was not however blown away, and for the amount of work I was a little disappointed. I likely won't make this again because of the time required to put all the ingredients together.
Were I to make it again I would not add the bacon to the biscuits, but place full pieces on top of the pulled chicken as I felt the taste got lost in the biscuits.
My biscuits took much less time to cook than 25 minutes, but my over also tends to cook hot and be uneven. I would suggest watching them. Mine also did not puff up too much, so you may want to make them more than an inch thick - though ours were tasty at 1 inch.
Read all 9 reviews