Time: 1 hour 10 min.
Complexity: easily
Servings: 2 - 4

Chinese sweet and sour sauce is incredibly versatile for both meat and vegetables. It combines sweet, spicy, sour, and salty flavors, effectively enhancing the flavor of almost any dish. In our case, it's chicken. The recipe is incredibly simple, as it uses pre-prepared ingredients; all you need to do is prepare the sauce and toast the buns just before assembling the dish. The pickled vegetables can be prepared ahead of time and stored in the refrigerator for use with other dishes.

Ingredients:

Sandwich

• 2 cups of cooked grilled chicken
• 1/4 cup hoisin sauce
• 1/4 cup sweet and sour chili sauce
• 2 tablespoons soy sauce
• 2 tbsp mirin
• 1 teaspoon of crushed ginger root
• 0.5 tsp dark sesame oil
• 4 sweet buns, cut into slices
• Butter for toasting buns
• 1 jalapeño pepper, thinly sliced

Pickled broccoli

• 350 g of shredded white cabbage, broccoli, carrots, and onions
• 1 tbsp. 5% vinegar
• 1/4 cup sugar
• 1 teaspoon of salt

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

grilled chicken, mirin (rice wine), hoisin sauce, chili sauce, soy sauce, sweet bun, jardiniere

We recommend

Preparation:

Step 1
• In a small saucepan, combine hoisin, chili sauce, soy sauce, mirin, ginger, and sesame oil. Bring to a gentle simmer, reduce heat, and simmer for about 5 minutes. Add the chicken and stir.
Step 2
• At the same time, fry the buns in a frying pan with a little butter until golden brown.
Step 3
• Divide the chicken between the bottom halves of the buns, top with some marinated broccoli (or pickled cauliflower) and jalapeño slices. Top with bun tops and serve.
  
  

  Pickled broccoli

  
  Place the shredded vegetables in a medium ovenproof bowl.
  
  In a small saucepan, heat the vinegar, sugar, salt, and 1 cup of water until boiling. Pour the hot vinegar mixture into the bowl with the cabbage. Let it cool on the counter. Transfer to a container and store in the refrigerator.

Votes: 1