Recipe courtesy of Full Belly Deli
Recipe courtesy of Full Belly Deli
Orange Chicken Sando
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- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1362
- Total Fat
- 103 g
- Saturated Fat
- 11 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 39 g
- Cholesterol
- 243 mg
- Sodium
- 1720 mg
- Level: Intermediate
- Total: 50 min
- Active: 50 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1362
- Total Fat
- 103 g
- Saturated Fat
- 11 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 3 g
- Sugar
- 22 g
- Protein
- 39 g
- Cholesterol
- 243 mg
- Sodium
- 1720 mg
Ingredients
Quick-Pickled Cucumbers:
Tempura Chicken:
Orange Sauce:
Spicy Mayo:
Orange Chicken Assembly:
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Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the quick-pickled cucumbers: Combine the cucumbers, chile and vinegar in a bowl. Let marinate at least 30 minutes (overnight, refrigerated, if possible).
- For the tempura chicken: Cut the chicken into bite-sized pieces and season lightly with salt. In a bowl, whisk together the cornstarch and flour. In a separate bowl, whisk the eggs with the seltzer. Dredge the chicken in the flour mix, then the egg wash, then back into the flour mix. Shake off the excess.
- Heat the oil to 375 degrees F in a deep-fryer or heavy-bottomed pot.
- Fry the chicken in small batches until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels.
- For the orange sauce: In a saucepan, combine the sugar, soy sauce, vinegar, orange zest and juice and 1/4 cup water. Bring to a boil. Lower the heat to medium and simmer 5 to 6 minutes. Stir together the cornstarch with 1 tablespoon water in a small bowl to make a slurry, then add to the sauce and cook until thickened and glossy. Remove from the heat; whisk in the garlic, ginger, and minced chile. Cover and steep for 5 minutes.
- For the spicy mayo: Mix together the mayonnaise, sriracha, lemon juice and salt until smooth. Adjust the seasoning with salt and lemon.
- For the orange chicken assembly: Toss the hot fried chicken with the orange sauce until well coated. Split the rolls in half. Layer the pickles on the roll bottoms. Sprinkle with the sesame seeds and green onions. Add orange chicken generously to the bottom. Drizzle the spicy mayo on the roll tops; add a handful of arugula. Slice the sandwich in half and enjoy!
