Spicy Sriracha Chicken Open Sandwich with Irish Butter Sauce, Lime and Mint Yoghurt
Mon, 28 September 2026
INGREDIENTS:
Chicken Thighs 500g boneless, skinless chicken thighs 2 tablespoons cornflour 2 tablespoons plain flour ½ teaspoon salt 2 teaspoons garlic powder 1 teaspoon cumin powder 1 tablespoon baking powder Oil for deep-frying Sriracha Irish Butter Sauce 100g Irish butter 100ml Sriracha sauce 1 tablespoon honey 50g gherkins, finely chopped 1 shallot, finely chopped Lime and Mint Yoghurt Dip 200ml natural yoghurt Juice of 1 lime Handful of fresh mint, finely chopped Pinch of salt
Open Sandwich: 2 large slices of sourdough bread ½ cucumber, thinly sliced into ribbons Handful of mixed salad leaves Fresh mint for garnish Lime wedges
METHOD:
Prepare the Chicken
Preheat the oven to 230°C.
Pat the boneless chicken thighs dry with kitchen paper to remove excess moisture. Cut into large, evenly sized pieces.
In a bowl, combine the cornflour, plain flour, salt, garlic powder, cumin and baking powder.
Coat the chicken evenly in the flour mixture, shaking off any excess.
Cook the Chicken
Heat oil in a deep fryer or heavy-based saucepan to 180°C.
Carefully fry the chicken thighs in batches for approximately 5–7 minutes until lightly golden.
Transfer to a wire rack set over a baking tray.
Place in the preheated oven for approximately 10–15 minutes, turning halfway through, until golden and crispy.
Ensure the chicken reaches an internal temperature of at least 75°C.
Prepare the Sriracha Irish Butter Sauce
Melt the Irish butter in a saucepan over medium-low heat.
Add the Sriracha sauce and honey, whisking until smooth.
Stir in the finely chopped shallot and gherkins. Cook gently for 2–3 minutes.
Keep warm until ready to serve.
Make the Lime and Mint Yoghurt
Combine the natural yoghurt, lime juice, chopped mint and salt in a bowl.
Mix well and refrigerate until required.
Coat the Chicken
Place the crispy chicken thighs in a large mixing bowl.
Pour over the warm Sriracha Irish butter sauce and toss until evenly coated.
Assemble the Open Sandwiches
Lightly toast the sourdough bread until golden and crispy.
Spread a generous layer of lime and mint yoghurt over each slice.
Arrange the mixed salad leaves over the yoghurt.
Place the Sriracha Irish butter-coated chicken thighs on top.
Finish with cucumber ribbons, a drizzle of lime and mint yoghurt and fresh mint leaves.
Serve immediately with lime wedges and extra Sriracha Irish butter sauce on the side.
