Peking Crispy Chicken Sandwich Recipe by Chris Oh
If you love all of the flavors of Peking Duck and want an easy way to enjoy them at home, check out this Peking Crispy Chicken Sandwich recipe, brought to us by chef Chris Oh.
The three-time TV competition winning chef made this sandwich as a tribute to his love of Peking Duck for someone who wants to get those flavors in their home kitchen. As someone who grew up with Lee Kum Kee products, chef Chris showcases how to use a variety of them expertly in this recipe, ranging from glazing grilled chicken in Lee Kum Kee Hoisin Sauce to making a punch slaw dressing featuring Chili Crisp Oil.
This is truly an impressive sandwich, but each component within is simple yet packed with tons of flavor. Leave it to the chef behind tasty ventures like Seoul Sausage, The KBBQ Car, and a variety of restaurants around the US to know how to max the flavor on this sandwich!
What You Will Need
Ingredients
- 1 lb. boneless skinless chicken thigh
- 1/3 lb chicken skin
- 2 cups cornstarch
- canola oil, for frying
- 1 cup cucumbers, sliced into thin rounds
- 1 cup shallots, thinly sliced
- 1 cup cilantro leaves
- 1 cup red jalapeno or Fresno chili, thinly sliced
- 4 slices milk bread, in thick slices
Seasoning
- 2 Tbsp. Sichuan peppercorn powder, divided into 2
- 2 Tbsp. Chinese five spice, divided into 2
- salt and pepper to taste
- 1/2 cup Lee Kum Kee Hoisin Sauce
- Lee Kum Kee Sriracha Mayo, for drizzling
Dressing
- 1 cup Lee Kum Kee Seasoned Rice Vinegar
- 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1/4 cup white sugar
Made with
Lee Kum Kee products
How to make it
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Heat a grill or grill pan on high heat and season chicken thighs with salt, pepper, 1 Tbsp. of Sichuan peppercorn powder and 1 Tbsp. of Chinese five spice. Grill until fully cooked, about 6-8 minutes, turning occasionally and basting with Lee Kum Kee Hoisin Sauce. Take chicken off the heat when done and let rest.
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Heat canola oil in a saucepan to 350 degrees Fahrenheit for frying. Dust your chicken skins in cornstarch and fry until crispy, about 2-3 minutes. Remove from oil when done and season immediately with salt, pepper, and remaining Sichuan peppercorn powder and five spice.
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Combine Lee Kum Kee Seasoned Rice Vinegar, Chiu Chow Style Chili Crisp Oil, Pure Sesame Oil, Premium Soy Sauce, and sugar in a bowl until well mixed to make your pickling liquid. In a separate bowl, combine sliced cucumbers, shallots, chilies, cilantro leaves, and salt to taste until well combined. Pour over the pickling liquid and toss well to combine, leaving to sit for a few minutes before serving.
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Construct your sandwiches in the following order: base of a slice of milk bread, a drizzle of Sriracha Mayo, grilled chicken thigh (sliced if desired), extra Lee Kum Kee Hoisin for drizzling, chicken skin, pickled slaw, one more drizzle of Sriracha Mayo, and the top bread. Serve and enjoy!
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