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Crispy Chilli Chicken Sandwich

Crispy Chilli Chicken Sandwich

We created this recipe after buying some crispy chilli in oil from one of our local Asian Supermarkets, a few years ago now. We ate this dish on repeat once we first tasted it and then as we all do, we move on to the next favourite.

Feeling uninspired and struggling to decide what we wanted to eat after a very busy long weekend hosting great friends, we wanted something quick with minimal effort but tasty.  We looked in the fridge.  We had chicken breasts and an avocado that needed eating and the crispy chilli oil was at eye height in the fridge.  It had been a while so back to one of our all time favourites.

 

This recipe serves 2.

Cooking surfaces

Wok
Wok
Plate setter icon

BBQ Temperature

200°C

Ingredients

  • 2 chicken breasts
  • 1-2 tbsp crispy chilli in oil
  • 1 avocado, sliced
  • 2 baguettes, bake-in-the-oven and pre-cooked

To serve

  • mayonnaise
  • salt

Equipment

Method

  1. Setup your Egg for an indirect cook at 200°C with the convEGGtor and stainless grid.
  2. Preheat your pan.
  3. Add the chicken to your pan, spread some of the crispy chilli in oil over each chicken breast.
  4. Cook for about 15 to 20 minutes until the chicken reaches an internal temperature of 74°c.
  5. Once the chicken is cooked remove from the pan and set aside to rest.
  6. Take 2 baguettes, slice each one in half.
  7. Spread some mayonnaise on the bread. Load up with the chicken and sliced avocado.
  8. Sprinkle over some sea salt.
  9. Optional, drizzle some chilli sauce on the filling.

An alternative method is shown in the video below, where we bake the chicken in a foil parcel.

 

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