Authentic home cooking from Spain, with US measurements. Originally published on Cookpad Spain as Bocadillo de pollo crujiente con cebolla morada encurtida y sriracha mayo
Crispy Chicken Sandwich with Pickled Red Onion and Sriracha Mayo
Álvaro López García @cook_114434371
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Crispy Chicken Sandwich with Pickled Red Onion and Sriracha Mayo
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Open in Cookpad AppSteps
- 1
Preheat the oven to 400°F (200°C).
- 2
Place the chicken on a baking sheet, brush both sides lightly with oil, and bake for about 15 minutes, flipping halfway through.
- 3
Juice the lemon. Slice the red onion as thinly as possible. Add both to a bowl with 1/2 teaspoon salt and 1/2 teaspoon sugar. Mix well, massage for 20-30 seconds, and let sit for 5-10 minutes.
- 4
Slice the ciabatta rolls in half and toast them.
- 5
Spread sriracha mayo on both cut sides of the toasted rolls. Add the chicken, pickled onion, and some lettuce.
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https://cookpad.wasmer.app/us/recipes/25284188
