Spicy Chicken Parm Sandwich



6 People


20 minutes

Cooking time

15 minutes

Prepare to fall head-over-heels for this spicy twist on the classic chicken parm.


  • 1¼ cups Italian flavored breadcrumbs
  • ½ cup fresh Parmesan cheese, grated
  • 4 eggs
  • 2 tablespoons Lee Kum Kee Minced Garlic
  • ½ cup flour
  • 3 chicken breasts, cut in half lengthwise
  • 2 cups oil
  • 6 Italian style buns
  • ¼ cup butter
  • 8 ounces mozzarella cheese, sliced
  • 1½ cups marinara sauce
  • ⅓ cup fresh basil, chopped


  • Salt and pepper, to taste
  • 1 tablespoon Lee Kum Kee Sriracha Chili Sauce
  • ½ teaspoon garlic salt
  • Lee Kum Kee Chiu Chow Style Chili Crisp Oil, for drizzling


  1. In a small bowl, mix bread crumbs, salt, pepper, and grated parmesan cheese. Transfer to a shallow bowl. In a second shallow bowl, whisk eggs, Lee Kum Kee Minced Garlic and Lee Kum Kee Sriracha Chili Sauce. Place flour in a third shallow bowl.
  2. Dredge chicken by dipping the cutlets in the following order: flour, egg mixture, breadcrumbs, egg mixture, breadcrumbs.
  3. Heat oil in a pan on medium-high heat. When oil is hot, turn heat down to medium and shallow fry the chicken for three to four minutes on each side until golden brown and no longer pink inside.
  4. Place the chicken on a rack over a cookie sheet and top with sliced mozzarella cheese. Broil the chicken for 3 minutes until the cheese is melted. Cut buns in half, spread with butter and sprinkle with garlic salt. Toast under the broiler for 3 to 5 minutes, watching carefully.
  5. Heat marinara sauce in the microwave for 1 minute, stirring after 30 seconds. Spoon ¼ cup marinara sauce on each chicken cutlet, drizzle with Lee Kum Kee Chiu Chow Style Chili Crisp Oil and sprinkle with chopped basil. Place on buns and serve. Enjoy!


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