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Frisco STYLE Magazine

Chicken Sanga

Provided by Aussie Grind

Rather than gifting Dad another necktie or tool set this Father’s Day, give him something he’ll really enjoy. This crispy chicken sandwich, topped with sweet caramelized onions and a Sriracha aioli, is sure to hit the spot.

The Chicken Sanga

Prep time: 30 minutes

Cook time: 2 hours

Yield: 4


- Four, 6-ounce boneless, skinless chicken breasts 

- 3 large eggs

- ¾ teaspoon kosher salt

- Cracked black pepper (to taste)

- 2½ cups Panko breadcrumbs 

- Canola or other neutral-flavored oil for frying (depending on skillet size, enough to cover bottom of pan by 2½ to 3 inches)  

- Four brioche burger buns

- Arugula leaves, washed and dried

- Balsamic-caramelized onions

- Sriracha aioli

To prepare chicken:

- Trim breasts of excess fat and, using a mallet, flatten to ½-2/3-inch thickness.

- Fill a medium-sized bowl with breadcrumbs. In another medium bowl, crack eggs; add salt and pepper and whisk until well mixed. 

- Dip chicken breasts into egg mixture one at a time to moisten, followed by a dredging in the breadcrumbs. Repeat each step once again to create an even coating.

- Refrigerate coated chicken breasts until ready to cook. 

To cook chicken: 

- Preheat oven to 350 degrees.  

- In a large frying pan or skillet, heat oil over medium heat until it reaches a temperature of approximately 375 degrees.  

- Carefully place chicken breasts into heated oil until they are fully submerged and fry for approximately 90 seconds. Breadcrumb coating should turn a light golden brown. Remove chicken from the skillet and place on a parchment-lined baking tray. 

- Place baking tray in oven and bake for at least five minutes, or until chicken reaches an internal temperature of 165 degrees with a meat thermometer. Remove from oven and keep warm until ready to serve. 

For balsamic-caramelized onions:

- 3 pounds of yellow onions, sliced

- 4 cups of granulated sugar

- ¾ cup of balsamic vinegar

To prepare and cook onions:

- Peel and thinly slice the onions; place into a heavy pot or Dutch oven.

- Pour sugar and balsamic vinegar over onions.

- Cook on stovetop over low heat for two hours, stirring occasionally until liquid reduces and onions become very soft and turn a dark brown color.

- Remove from heat and cover until ready to serve.

For Sriracha aioli:

- 1 cup whole egg mayonnaise (if unavailable, regular jarred mayonnaise may be substituted) 

- 1-2 tablespoons bottled Sriracha sauce (to taste)

- 1 tablespoon fresh-squeezed lime juice

- 1 clove of garlic, crushed and finely chopped   

To prepare aioli:

- Add mayonnaise, Sriracha sauce, lime juice and garlic to a small mixing bowl and whisk until well blended.

- Cover and refrigerate until ready to serve.

To assemble sandwich: 

- Place brioche bun on a plate and spread with 1 tablespoon of Sriracha aioli (add more or less to taste). 

- Place cooked chicken breast on bun and top with 1½ tablespoons of balsamic-caramelized onions (add more or less to taste) and arugula leaves.   

Serve sandwich with steak-cut or other style of French fries, if desired.