Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw

Name: Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 200 grams chicken breast; 1 tbsp all-purpose flour; 1 egg; 4 tbsp panko bread crumbs; salt & pepper; avocado oil, for frying; 40 grams passionfruit purée; juice from half a lemon; 2 garlic cloves; 1 tbsp olive oil; 1 small yellow onion; 1 tsp ginger; 45 grams white sugar; 1/2 fresh chili; 1/4 tsp salt; 1/8 tsp sesame oil; 75 grams white cabbage; 2 tbsp yogurt; 1 scallion; a few leaves fresh parsley; juice from half a lemon; salt & pepper; 4 slices brioche bread; 1 tbsp butter

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Chicken Brioche Sandwich – Sweet & Sour with Lime Slaw

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MARCH 16, 2025 BY KIMBERLY

Crispy sweet and sour chicken in a brioche bun with a yogurt lime slaw. Sticky, crunchy, fresh. Thirty minutes, and lunch is the best part of the day.

READY IN30 minMAKES2 servingsDIFFICULTYeasy peasyDIETmeat & fish

your own shopping list, swaps, a plan for the leftovers and what to serve with it: it’s all in the recipe below.

EVERY RECIPE DESERVES

A little love letter

Dear crispy chicken brioche sandwich,

Fair warning: you are not a sandwich anyone eats elegantly. Panko-crusted chicken, fried until it shatters, then tossed in a sticky sweet and sour glaze made with passionfruit, ginger, garlic and a little fresh chili. It drips. It's supposed to.

Then a crunchy slaw of white cabbage, scallion and lemon to cut through all of that, and brioche toasted in butter until it's golden and a little crisp at the edges. Soft, crunchy, sweet, sour, hot.

You're the lunch that makes the rest of the afternoon slightly less productive and much more pleasant. Napkins mandatory. Talking optional. I'd happily make you every week if I trusted myself around that glaze.

Let’s make this piece of happinessxo, Kimberly

saved you a seat

p.s. make a double batch of the glaze. it’s great with anything crispy, especially pan-fried dumplings.

FRESH OUT OF THE KITCHEN

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Crispy Sweet & Sour Chicken Brioche Sandwich with Yogurt Lime Slaw, ready to serve

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Crispy Chicken Brioche Sandwich

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GOOD TO HAVE ON HAND large pan sharp knife cutting board small pot plastic wrap meat mallet three shallow bowls

GOOD TO KNOW

READY IN30 minMAKES2 servingsDIFFICULTYeasy peasyDIETmeat & fishSTART ATON THE TABLE AT

From my kitchen to yours

Hi, I’m Kimberly. The kitchen is my happy place. Everything I cook there ends up here, step by step, so it can make you happy too. more about me

come say hi

that’s me

INGREDIENTS

UNITS

SCALE

for the chicken

for the sweet & sour glaze

for the yogurt slaw

for the other ingredients

something to drink?

INSTRUCTIONStap the number when a step is done

1Prepare the passionfruit chutney first. Add passionfruit purée, lemon juice, two pressed garlic cloves, olive oil, half a finely chopped onion, finely chopped ginger, white sugar, half a chopped fresh chili, salt, and sesame oil to a small pot. Stir well and let it simmer over medium heat for about 10-15 minutes, until thickened.

2While the chutney simmers, make the slaw. Thinly slice the white cabbage, slice the scallions, and finely chop the parsley. Add everything to a large salad bowl and mix with yogurt, lemon juice, salt, and pepper.

3Prepare the coating for the chicken. Set up three shallow bowls: Fill one with flour, crack an egg into the second and whisk with some ground pepper, and mix breadcrumbs, panko, and salt in the third. Place the chicken breasts between two layers of plastic wrap and pound them thin. Dredge each piece in flour, dip in the egg, and coat well with the panko mixture, pressing firmly so the breading sticks. Set aside on a plate.

4Before frying the chicken, toast the brioche. Spread a thin layer of butter on one side of each brioche slice and toast in a pan until golden and crispy on both sides. Remove from the pan and set aside.

5Heat about a finger’s depth of oil in the same pan to 180°C. Fry the breaded chicken fillets for 3-4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain excess oil.

6Assemble the sandwiches. Spread the prepared slaw onto two slices of toasted brioche.

7Pour the passionfruit chutney into a shallow bowl. Dip the crispy fried chicken fillets in the chutney, coating both sides completely, then place them on top of the slaw. Finish with the second slice of brioche. Cut the sandwiches in half and enjoy!

Leftovers & pairings

what to do with the rest of the cabbage75 grams down, most of a head to go.

Cajun Shrimp Tacos with Passionfruit Lime Slaw

cajun shrimp tacostacos

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

mango feta saladsalad

what goes with this sandwich

smashed chinese cucumber saladon the side

garlic soy edamameto snack

ASKED & ANSWEREDtap a question

Can I make the sweet and sour glaze ahead?

Yes. It keeps in a closed jar in the fridge for up to 3 days. Warm it gently before dipping, so it coats the chicken nicely.

Can I bake the chicken instead of frying it?

Yes. Drizzle the breaded fillets with a little oil and bake at 220°C (430°F) for about 15 minutes, flipping halfway. Less crispy, still good.

How do I keep the brioche from getting soggy?

Toast it in butter first, like in the recipe, and assemble right before eating. The buttery crust keeps the slaw and glaze from soaking in.

How do I know the oil is hot enough without a thermometer?

Hold the handle of a wooden spoon in the oil. If small bubbles rise steadily around it, it’s around 180°C. Too cool and the breading soaks up oil instead of getting crisp.