Recipes /

Crispy Thai Chili Chicken Po’ Boy with Spicy Slaw

Name: Crispy Thai Chili Chicken Po’ Boy with Spicy Slaw
Ingredients: Poultry

Serves 50

Sandwich:

7 lbs. +13 oz. Breaded chicken bites, Asian style

7 cups Kikkoman® Gluten-Free Thai Chili Sauce

50 ea. Hoagie roll, whole grain

Spicy Slaw:

2 ½ cups Plain Greek yogurt, 0% fat

¾ cup Mayonnaise, low fat

½ cup Honey

½ cup Sriracha

1/3 cup Apple cider vinegar

2 tsp. Salt

2 tsp. Black pepper

1 lb. + 8 oz. Carrot, matchsticks

1 lb.+ 8 oz. Cabbage, green, shredded

1 lb. + 4 oz. Cabbage, purple, shredded

2 oz. Scallions, sliced on a bias

Optional Garnishes:

Cilantro, chopped as needed

Green onions, bias cut as needed

In a bowl, whisk together wet ingredients for slaw recipe with salt and pepper.
Using gloved hands, toss slaw vegetables together with dressing until well incorporated.
Cover and hold at 41°F or below. Prepare slaw minimum of 1 hour before service.
Preheat oven to 400°F.
Place chicken in single layer on lined sheet pans.
Cook chicken for 16-20 minutes until it reaches internal temperature of 165°F.
While chicken is cooking, lay out paper boats on sheet pan.
Place hoagie buns in boats and open cut side.
Add cooked chicken to bowl and toss with sauce. Hot hold at 135°F or higher until time of service.
Right before service, add 3.6 oz. of sauced chicken to each hoagie bun, top with ½ cup slaw.