Crispy Mala Chicken Sandwich

Name: Crispy Mala Chicken Sandwich
Prep time: 20 min
Cook time: 25 min
Yield: 4
Cuisine: Chinese,
Ingredients: 4 cups cornflakes coarsely crushed; 3 tsps chili powder divided; 3 tsps ground Szechuan pepper divided; 2 tsps garlic powder divided; 3/4 tsp red pepper ground divided; 1/2 tsp chinese 5 spice blend; 4 tsps vegetable oil; 1 egg lightly beaten; 1 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce divided; 1/2 tsp salt; 4 boneless skinless chicken thighs trimmed of excess fat (about 1 pound); 5 green onions ends trimmed; 1/2 cup mayonnaise; 3 tbsps butter melted; 4 seeded brioche buns split, toasted; Spicy Mala-Inspired Pikliz

Traditionally, Mala is a spicy tingling seasoning made with Szechuan peppercorns and chili flakes popular in Chinese cuisine. Here it’s combined with crushed cornflakes to give chicken an unforgettable heat and crunch. Tucked into a sandwich bun with a Frank’s Re...

Ingredients

4 cups cornflakes, coarsely crushed
3 teaspoons McCormick® Chili Powder, divided
3 teaspoons ground Szechuan pepper, divided
2 teaspoons McCormick® Garlic Powder, divided
3/4 teaspoon McCormick® Ground Cayenne Red Pepper, divided
1/2 teaspoon McCormick Gourmet™ Chinese Five Spice Blend
4 teaspoons vegetable oil
1 egg, lightly beaten
1 tablespoon Frank’s RedHot® Original Cayenne Pepper Sauce, divided
1/2 teaspoon salt
4 boneless skinless chicken thighs, trimmed of excess fat (about 1 pound)
5 green onions, ends trimmed
1/2 cup mayonnaise
3 tablespoons butter, melted
4 seeded brioche buns, split, toasted
Spicy Mala-Inspired Pikliz Substitutions available
- your favorite spicy pickles

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Place wire rack on large shallow baking pan; set aside. For the chicken coating, mix cornflakes, 2 teaspoons of the chili powder, 2 teaspoons of the Szechuan pepper, 1 teaspoon of the garlic powder, 1/2 teaspoon of the cayenne, Chinese Five Spice and oil in shallow dish until well blended. In a separate shallow dish, mix egg, 2 teaspoons of the RedHot Sauce and salt.
2 Dip chicken thighs in egg mixture to moisten. Transfer to cornflake mixture, pressing to coat well on both sides. Place chicken on wire rack on prepared pan.
3 Bake 20 minutes or until chicken is crispy and cooked through (internal temperature reaches 165°F).
4 Meanwhile, grill green onions over medium-high heat just until lightly charred. Cool slightly and chop. Mix green onions, mayo and remaining 1 tablespoon RedHot Sauce in small bowl. Spread mayo mixture evenly onto cut-sides of rolls.
5 Mix butter, remaining chili powder, Szechuan pepper, garlic powder and cayenne in small bowl. Brush evenly over hot cooked chicken. Serve crispy chicken on rolls topped with Mala-Inspired Pikliz or your favorite spicy pickle.