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Emerald Pandan Leaf Fried Chicken Sandwich

Hear and taste the crunch! These adorable emerald pandan leaf fried chicken sliders are a wonderful idea for lunch, brunch, dinner...you name it! It doesn't get better than fresh veggies, perfectly toasted bread, and crispy, juicy fried chicken. Are your mouths watering yet? "Eat more greens," they say, so add some Suncore Foods® Emerald Pandan Leaf Supercolor Powder to recreate these fun and refreshing green buns. Wow your loved ones and even yourself with this delicious recipe.

Ingredients

Emerald Pandan Buns:
3 cups flour
1 cup of water
1 tsp sugar
1 egg yolk
1 cup of milk
1 tbsp dry yeast
2 1/2 tbsp butter
A pinch of Suncore Foods® Rose Salt
A pinch of sesame seeds
3 tbsp Suncore Foods® Emerald Pandan Leaf Supercolor Powder + 1/4 cup of water

Red Cabbage Coleslaw:
1 cup shredded red cabbage
2 tbsp white wine vinegar
1 tbsp vegetable oil
3 tbsp mayonnaise
1/2 tsp paprika
1/2 tsp garlic powder
black pepper

Spicy Sauce:
1/2 cup mayo
1/4 cup ketchup
1/2 tsp cayenne pepper
A pinch of Suncore Foods® Rose Salt

 

Directions

1. For Buns — Dissolve Emerald Pandan Leaf powder in 1/4 cup of water and set aside. Mix warm milk, cup of water, sugar, salt and dry yeast. Add soft butter and mix well.Slowly add flour and Emerald Pandan leaf mixture and knead until you have soft dough.Place the dough in a warm spot until doubled in size for approximately 1 1/2 hours. Divide into 8 equal pieces, shape each piece into a ball. Preheat oven to 350 F. Brush with egg yolk and sprinkle with sesame seeds. Bake for approximately 12 minutes.

2. Red Cabbage Slaw — Shred the cabbage. Add vinegar, mayonnaise, garlic powder and pepper, mix well. Mix mayonnaise, ketchup , cayenne pepper and salt set aside.

3. Assemble — Take you burger bun, put a spicy sauce on the bottom of the bun, top with red cabbage coleslaw, chicken fillet, finishing with micro greens. Put the top of the bun on.

 

 


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