Ingredients:
Chicken
4 D’Italiano sausage buns (toasted)
2 stalks lemon grass (for marinade only)
4 small half chicken breasts (lightly pounded, with flat mallet)
3 cloves garlic (minced)
2 stalks green onion (minced)
1/4 tsp. freshly-ground black pepper
1 tsp. sambal (more if you like it spicier)
2 tbsp. sugar
1 tsp. salt
2 tbsp. fish sauce
1 tbsp. oil (for cooking)
Asian Coleslaw
1 – 1 lb. bag of coleslaw (the more colourful the better)
Dressing
3 tbsp. of sugar
2 tbsp. vegetable oil
3 tbsp. lime juice
1 tsp. salt
Sweet Chili cilantro Mayo
1 cup mayonnaise
2 tbsp. honey
2 tsp. sambal sauce
3 tbsp. chopped cilantro
Salt to taste
Directions:
Chicken Marinade
Remove the outer 2-3 layers of the lemongrass stalk and cut the tender middle section into 1 inch pieces. Bruise the lemon grass.
Combine bruised lemon grass, chicken, garlic, green onion, black pepper, sambal, sugar, salt, oil and fish sauce in a bowl. Mix thoroughly and marinate for ½ hour, overnight if possible.
Asian Coleslaw
In a small mixing bowl, combine dressing ingredients and pour on coleslaw.
Sweet Chili cilantro Mayo
In a small mixing bowl, combine sweet chili mayo ingredients.
Cooking the Chicken
Remove chicken from marinade and scrape the bits off the chicken before cooking. In a large non-stick fry pan, heat oil for 1 minute and add the marinated chicken (without the bits). Fry for 15 minutes on medium heat turning halfway through. Remove from heat and let rest for a couple of minutes. Spread sweet chili mayo on both sides of the toasted D’Italiano buns. Slice chicken and place on bun. Finish with Asian coleslaw and garnish with sprigs of cilantro.
Serves 4
Prep time 35 min
Cook time 15 min