Mango Barbecue Chicken Sandwich
Culinary Institute of America
Hyde Park, N.Y.
Take a detour from the ever-popular fried chicken sandwich with this barbecue version. It starts with leftover roast chicken for easy execution, which is tossed with a house-made sauce that combines mango with ginger, maple syrup, and chipotles for a little heat. A crisp slaw tops off the sandwich.
Mango BBQ Sauce & Chicken
1 tbsp. canola oil
½ cup diced onions
2 garlic cloves, minced
2 tsp. minced or grated ginger
2 cups peeled, chopped ripe mango
½ cup ketchup
¼ cup dark brown sugar
¼ cup maple syrup
¼ cup cider vinegar
2 tbsp. molasses
1 tbsp. chipotle en adobo
Salt and pepper, to taste
2 lb. roasted chicken, in ½-in. pieces
½ cup diced ripe mango
Mango Cabbage Slaw
4 cups thinly sliced cabbage
1 cup grated carrots
2 cups medium-ripe mango, peeled and julienne
¼ cup sliced green onions
¼ cup julienned red onion, rinsed and drained
3 tbsp. extra-virgin olive oil
2 tbsp. cider vinegar
1 tsp. agave syrup
4 burger buns
- For Mango BBQ sauce, heat a saucepot over medium heat. Add oil and onions; cook until onions are slightly caramelized and soft.
- Add garlic and ginger; cook until aromatic. Add mango, ketchup, brown sugar, syrup, vinegar, molasses, chipotle, salt and pepper. Bring to a simmer; reduce heat to low and cook until mangos are soft and tender, about 30 minutes.
- Puree the sauce with a hand blender and adjust seasoning with salt, pepper and vinegar.
- For Mango Cabbage Slaw, combine cabbage, carrots, julienne mango, green onions, red onion and pinch of salt in large bowl. In medium bowl, combine oil, cider vinegar, agave and cayenne; season with salt and pepper. Add to cabbage mixture and gently mix. Adjust seasoning with salt and pepper.
- To assemble, combine chicken and a couple of spoonfuls of mango BBQ sauce in a sauté pan. Warm over medium heat. Adjust seasoning with salt and pepper. Just prior to serving, gently stir in diced mangos.
- Toast buns. Place a spoonful of chicken mixture on bottom bun; top with slaw. Cover with top bun.
Photo courtesy of National Mango Board