RECIPE: Nashville Hot Chicken Karaage Sandwich
INGREDIENTS
- 4 pcs Fully Cooked Crispy Breaded Chicken Karaage
- 1 soft sesame bun
- 2 tbsp Nashville Hot Sauce
- 2 tbsp truffle Aioli
- 1 tbsp paresan cheese, freshly grated
- 15g pickle slices
Truffle Aioli
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tbsp white truffle oil
- 1 garlic clove, minced
- 1 tbsp fresh lemon zest
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh rosemary, finely chopped
Nashville Hot Sauce
- 4 tsp ground cayenne pepper
- 1tbsp brown sugar
- 3/4 tsp salt
- 1/2 tsp paprika, smoked
- 1 tsp garlic poweder
- 1tbsp apple cider vinegar
- 1/4 cup cold butter, diced
PREPARATION
Truffle Aioli
- In a large bowl, add aioli ingredients: mayonnaise, sour cream, white truffle oil, garlic, lemon zest, parsley, and rosemary.
- Whisk until fully incorporated and refrigerate overnight.
Nashville Hot Sauce
- In a saucepan on medium heat, add brown sugar, cayenne pepper, salt, paprika and garlic powder.
- Cook and stir, until sugar begins to break down. Add apple cider vinegar and continue to stir.
- When mixture has become homogenous remove from heat and add cold diced butter.
- Continue to stir until fully incorporated and set aside.
ASSEMBLY
- Prepare Fully Karaage according to package instructions and set aside.
- Open sesame bun and toast.
- Place truffle aioli on top and bottom halves. Add lettuces, pickles and Fully Cooked Karaage on the bottom bun half.
- Add parmesan cheese, Nashville hot sauce and remaining bun half.
- Enjoy!
Originally posted on Reuven's website here:
https://www.reuven.com/recipes/10610-fully-cooked-karaage/Nashville-Hot-Chicken-Sandwich-2.htm
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