Bobby Flay Sandwich Recipe

Name: Bobby Flay Sandwich Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ½ Cup Mayonnaise; 2 Tablespoons Gochujang; Finely Grated Zest Of 1 Lime; Kosher Salt And Freshly Ground Black Pepper:; ½ Cup Rice Vinegar; 1 Tablespoon Soy Sauce; 1 Tablespoon Honey; ¼ Cabbage (Finely Shredded:); 1 Cup Chopped Prepared Kimchi; ¼ Cup Fresh Cilantro Leaves; Kosher Salt And Freshly Ground Black Pepper; 200 g Skinless Chicken Breasts; 4 Cups Canola Oil; 4 Cups All-Purpose Flour; Kosher Salt And Freshly Ground Black Pepper; 1 Cup Unsweetened Coconut Milk; 1 Cup Buttermilk; 4 Cloves Garlic (Chopped To A Paste:); 2 Tablespoons Fresh Ginger (grated) (Peeled And Finely Grated:); 2 Buns (Split, Brushed With Oil And Toasted Until Lightly Golden Brown:)

Recipe Pin

I remember making my kitchen seem like a BBQ pit when I first tried making this Bobby Flay chicken sandwich. Let me tell you, this version has got some secrets. Well, you’ll have to keep reading cause I have a surprise for K-drama lovers!

So tell me, what does juicy and tender chicken breasts marinated and grilled to perfection sound like? Oh, mouthwatering! Right? Wait, wait, it’s not the end. Bobby Flay elevates the dish to the next level by adding a zingy Kimchee slaw. Treat for South Korean fans, Hahn!

It has all the authentic taste of Korean flavours, from savoury soy sauce to crunchy napa cabbage. The tangy kimchi adds that flavourful tang that is absolutely worth savouring. Moreover, the slaw magnificently balances the sweet and spicy notes, making it my absolute favourite. Trust me! I never knew a slaw could taste this good.

Now, talking about the bread, instead of the normal buns, I used toasted brioche or ciabatta rolls. They are special because they soak up all that saucy goodness without getting soggy. They are soft and buttery, perfect for your crunchy side-up.

Finally, the mayo has just the right amount of kick, enough to compel you to be glued to your couch and not run for water. Hence, the entire meal packs the goodness of smoky, spicy, and savoury flavours. So, if you haven’t tried this magical sandwich, you’re missing out on an absolute delight.

What's In The Post

Equipment Required

Grill: I prefer using a grill pan to get those char marks over my smoky chicken.
Meat Mallet Or Rolling Pin: You will need this to flatten the chicken breasts to an even thickness, which will ensure even cooking.
Mixing Bowls: I usually keep two mixing bowls handy: one for the mayo and the other for the slaw.
Knife And Cutting Board: This will help to cut the ingredients evenly.
Toaster Oven: I recommend using a toaster oven to get your buns crispy and golden.

Bobby Flay Sandwich Ingredients & Substitutions

Note: The ingredients listed below will serve two people. You can adjust the quantities according to the number of people you wish to serve.

For Mayonnaise

½ Cup Prepared Mayonnaise: I use Greek yogurt as an alternative when I run out of mayonnaise.
2 Tablespoons Gochujang: You can substitute red chili or miso paste.
Finely Grated Zest of 1 Lime: Out of lime? Simply go for lemon or orange zest.
Kosher Salt And Freshly Ground Black Pepper
For Kimchee Slaw

For Kimchee Slaw

½ Cup Rice Vinegar: In the absence of rice vinegar, I opt for apple cider vinegar, white wine vinegar, or distilled white vinegar as direct substitutes.
1 Tablespoon Soy Sauce: Tamari or coconut aminos can also work well.
1 Tablespoon Honey: When I run short of honey, I use maple syrup or agave nectar as an alternative.
¼ Cabbage, Finely Shredded: In the absence of napa cabbage, I suggest using green, savoy, or red cabbage.
1 Cup Chopped Prepared Kimchi: This one’s a must, but if it’s not available, I suggest buying a store-bought bottle.
¼ Cup Fresh Cilantro Leaves: I always use fresh parsley or mint leaves without fresh cilantro.
Kosher Salt And Freshly Ground Black Pepper

For Fried Chicken

200 g Skinless Chicken Breasts
4 Cups Canola Oil: Sunflower or avocado oil, anything will do.
4 Cups All-Purpose Flour: If you don’t have all-purpose flour in your pantry, you can substitute a gluten-free flour blend, wheat flour, or almond flour.
Kosher Salt And Freshly Ground Black Pepper
1 Cup Unsweetened Coconut Milk: Do you lack coconut milk in the pantry? Worry not; almond milk, soy milk, or oat milk will also work just fine.
1 Cup Buttermilk: When I don’t have buttermilk, I combine ½ cups of yogurt with ½ cups of water to serve as an alternative.
4 Cloves Garlic, Chopped To A Paste: Minced garlic, garlic powder, or garlic flakes are good alternatives to garlic paste.
3-inch Piece of Fresh Ginger, Peeled And Finely Grated
Four 6-ounce Boneless Skinless Chicken Breasts, Pounded To Even Thickness: You can use fresh or frozen chicken breasts.
4 Buns, Split, Brushed With Oil, and Toasted Until Lightly Golden Brown

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	15 Minutes	30 Minutes

How To Make Bobby Flay Chicken Sandwich At Home

Step 1

Whisk together mayonnaise and gochujang.

Step 2

Add lime zest.

Step 3

Season it with salt and black pepper.

Step 4

For the slaw, whisk together the vinegar, soy, and honey in a large bowl until combined.

Step 5

Add the cabbage.

Step 6

Next, add cilantro.

Step 7

Now add the kimchi and mix well.

Step 8

Season the flour with salt and pepper, and then toss to combine.

Step 9

In a deep dish, whisk together the coconut milk and buttermilk.

Step 10

Add ginger and garlic to the milk.

Step 11

Season it with salt and pepper.

Step 12

Dredge the chicken in the flour and tap off any excess. Dip the milk mixture and let any excess drip off. Dredge in the second bowl of flour and tap off any excess.

Step 13

Fry the chicken in batches until golden brown and cooked through, 4 to 5 minutes per batch.

Step 14

Spread some mayo on each side of the buns. Top with a chicken breast and finish with some of the slaw. Then place the top bun on and press the sandwich gently to hold it all together.

Step 15

Lastly, cut the sandwich in half diagonally and serve it immediately.

Expert Tips That I Recommend

While making the slaw, I also like to add radish and pickle. This gives the slaw a satisfying crunch every time I take a bite.
While mixing the mayo, I also like to add a bit of cayenne or sriracha to elevate the heat. This enhances the chicken’s flavors.
I don’t usually brush the oil onto the chicken; instead, I spread it on the skillet. This step prevents the chicken from sticking to the pan and also gives it grill marks.
I also like adding pickled onions for a bit of crunch and tang. This cuts through the sandwich’s richness and adds a sweet undertone.

FAQs About Bobby Flay Chicken Sandwich

Why is the chicken dehydrated?

If you overcook the chicken or use old frozen chicken, it can become dry. To prevent this, cook the chicken only until its internal temperature reaches 165°F (74°C).

Why is the chicken sticking to the grill?

If you place the chicken on the grill too soon, before it is adequately heated, it will stick to the grill. This can also happen if the grill is not oiled properly. To fix this, ensure the grill is preheated and oiled correctly before placing the chicken. Also, flip the chicken only once one side is cooked correctly.

Why are the buns soggy?

The buns may become soggy if you don’t properly toast them with butter as they soak up the chicken juices.

Why is the slaw too watery?

If the cabbage used to make the slaw for kimchi releases too much moisture, the slaw can become watery. To prevent this, salt the cabbage before mixing it in the slaw. Also, let it sit for 15 minutes and drain the excess water that is left behind.

Why is the chicken undercooked in the center?

If you cook the chicken on a high flame, the outside will cook quickly compared to the centre. So, ensure cooking the chicken over a medium flame and use a meat thermometer to check the internal temperature, which should be 65°F in the thickest part of the chicken.

Why is the slaw too acidic?

The kimchi already has too much acidity, and if you add more vinegar, it will become acidic in taste. To balance out the acidity, you can add some honey.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken instead of frying it. Baking is a healthier alternative. Preheat your oven to 400 degrees F. Then, place the chicken on the baking sheet lined with parchment paper and bake it for 15-20 minutes until it is golden and fully cooked.

Why does the oil splatter when the chicken is being fried?

If the chicken is moist or wet, the oil may splatter. So pat the chicken dry before coating it with the batter and carefully adding every piece to the oil to avoid unwanted splatters.

Nutritional Information Per Serving

The Bobby Flay chicken sandwich is packed with bold and savory flavors, but is unhealthy. It is rich in calories, fat, and sodium.

I have listed the nutritional information of this recipe in the table below.

Calories	5992 kcal
Carbohydrates	259 g
Protein	63 g
Fat	530 g
Saturated Fat	68 g
Polyunsaturated Fat	153 g
Monounsaturated Fat	296 g
Trans Fat	2 g
Cholesterol	101 mg
Sodium	1443 mg
Potassium	1439 mg
Fiber	14 g
Sugar	29 g
Vitamin A	548 IU
Vitamin C	51 mg
Calcium	278 mg
Iron	26 mg

This recipe best suits a high-protein, cheat meal, and flexitarian diet. You can also tweak the ingredients to suit your dietary preferences.

Recipe Variations For Different Diets

Gluten-free: For a gluten-free version, I switch certain ingredients, like gochujang to a homemade version made with chili powder and miso paste, soy sauce to gluten-free tamari, and all-purpose flour to a gluten-free flour blend.
Keto-friendly: Gochujang is not keto-friendly, so I use low-carb chili sauce with red pepper flakes and stevia instead. Moreover, I also use coconut aminos instead of honey, which is used in regular soy sauce and monk fruit sweeteners. For the chicken, I use coconut oil instead of canola oil for frying, almond flour instead of all-purpose flour, and unsweetened almond milk with a bit of lemon instead of buttermilk for marination. Lastly, I use keto-friendly buns made from almond flour.
Vegan: To make a vegan version, I make a few tweaks here and there, and it still tastes delicious. First, I use vegan mayonnaise and maple syrup as the sweetener. Then I mix almond milk with a tablespoon of vinegar or lemon juice to make buttermilk. Additionally, I used tofu instead of chicken breasts and vegan hamburger buns from brands like Dave’s Killer Bread.

Storing And Reheating This Recipe

Storing

Refrigerator: To store the leftovers, I first let the chicken cool to room temperature, then wrap each piece in plastic wrap or aluminum foil to prevent it from drying out. Then I transfer them to an airtight container and refrigerate them for 2-3 days. You can also store the entire sandwich the same way.
Freezer: I first make sure that the chicken is completely cool. Then I wrap each piece tightly in plastic wrap, then again in aluminum foil to prevent freezer burn. I store them in the freezer for up to 2-3 months. You can also put them in freezer-safe bags. However, I would not recommend freezing the whole sandwich.

Reheating

Note: Thaw the chicken in the refrigerator overnight before reheating.

Oven: Before reheating the chicken, I preheat the oven to 375°F. Then, I place it on a baking sheet lined with parchment paper and bake it for 10-15 minutes until it is heated thoroughly and becomes crispy. You can also reheat the whole sandwich in the oven.
Air-Fryer: Set your air fryer to 350°F and place the chicken in a single layer in the basket. Then, you reheat it for about 5-8 minutes. You can also reheat the whole sandwich in the air fryer.
Skillet: This is the quickest method, as it only requires me to place the chicken in a skillet, cover it, and heat it for 3-4 minutes on each side. I keep the heat on medium to avoid burning the fish fillets.

What To Serve With This Recipe

The serving suggestions are endless. I recently served this sandwich with crispy Sweet Potato Hash. Trust me, the balance between the spicy flavors of the chicken and sweet potatoes was spot on. You can also serve it with crispy Onion Rings and Potato Wedges.

I sometimes pair it with Grilled Corn On The Cob as a smoky side and Fresh Green Salad with lemon vinaigrette to keep the meal light and balanced.

Printable Version

More Bobby Flay Recipes That You Can Try

Easy Cranberry Sauce — Bobby Flay Cranberry Sauce

Bobby Flay Mac and Cheese Carbonara Recipe — Bobby Flay Cranberry Sauce

Conclusion

This chicken sandwich by Bobby Flay is the ultimate fusion of bold and savory flavors. The tangy kimchi adds a unique twist to this authentic dish, making it a favorite among kids and elders alike. The slaw paired with chicken just hits the right spot.

So, wait no longer and prepare this unique chicken sandwich at home. I am sure you will be in love with the flavors it brings to the table. Also, don’t forget to share your suggestions for serving with us in the comment section below.