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baja chicken sandwich
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Fried Chicken topped with pepper jack cheese, grilled onions, house-made pickles, lettuce, serrano chili cream gravy, serrano chili mustard and Korean hot aioli on a toasted sesame seed bun.

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ingredients

1 Chicken filet, deep fried

1 Sesame seed bun, toasted

1 tbsp Korean hot aioli

1 tbsp serrano mustard

1 slice Pepper-jack cheese

2 oz serrano chili cream gravy

4 slices Grilled onion

4 slices Fresh pickles

1 leaf Lettuce

16 oz Spicy kettle chips, optional side dish

directions

1.  Fry chicken breast until internal temperature is 165°F.

2.  Spread crown of toasted bun with Korean hot aioli and heel with serrano mustard.

3.  Top with fried chicken breast, pepper-jack cheese, serrano chili cream gravy, grilled onions, fresh pickles and lettuce.

4.  Place crown on top.

5.  Serve with a side of spicy kettle chips.

serrano chili cream gravy

ingredients

8 oz Serrano Chili Sauce with Garlic & Toasted Sesame (KG3265HG)

8 oz Half & half cream

1 oz Fried chicken oil

1 oz Flour

directions

1.  Place 1 oz oil from deep fryer in sauté pan, stir in flour and cook on low heat until lightly browned.

2.  Slowly add in half and half cream, stirring constantly until smooth.

3.  Add in Serrano Chili Sauce with Garlic & Toasted Sesame (KG3265HG). Salt and pepper to taste.

4.  Cook for five minutes and hot hold until needed.

Korean hot aioli

directions

1.  Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.

serrano mustard

ingredients

4 tbsp Serrano Chili Sauce with Garlic & Toasted Sesame (KG3265HG)

2 tbsp Yellow mustard

directions

1.  Place all ingredients in a bowl and mix. Cover, label, date and refrigerate.