Panko Crusted Chicken Sandwich With Four Chile Aioli

"This is one of my adopted recipes from Recipezaar because I think it has great potential and from the recent review, is great, so I certainly don't need to mess around with it. Glad to know it is Mean Chef's recipe, so thanks for that info."
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Ready In:




  • AOLI: Using a food processor, combine the jalapeno, serrano, Thai chile and red pepper flakes and blend until minced.
  • Add the lemon juice and the egg yolk to the mixture.
  • While the processor is running, slowly pour in the oil.
  • Continue until a mayonnaise-like consistency is achieved.
  • Season with the sugar, salt, and pepper, and refrigerate until ready to use.
  • CHICKEN: In a large mixing bowl, combine the panko, red pepper flakes, parsley, salt and pepper.
  • Dip each breast into the flour, then the eggs, and then the panko mixture.
  • Fill a fryer or medium heavy pot 1/3 full with the oil, heat over high heat to 350 degrees F.
  • Add the coated breasts and allow them to cook through, about 8 to 10 minutes.

Questions & Replies

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  1. Chef Kate
    Actually it is a Ming Tsai recipe which he published in 2000 and then featured on his Food Network show "East Meets West with Ming Tsai."
  2. Lightly Toasted
    Another winner Mean! This was a big hit with our friends that came to help us with a home improvement project. I made the Four Chilie Aioli the night before, and kept it in the fridge. It is QUITE spicey (at least to me, I'm a wimp) so I served it on the side. I thought that some people would find it TOO spicey....but it disappeared very quickly. I have since used that particular recipe on other sandwiches, and it is always a big hit. Great, easy-to-follow directions on using Panko, too. That was the first time I had used it, because up until now, it hasn't been readily available. Thanks for a great recipe, with great techniques.!


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