Chili Crisp Honey Chicken (Print Version)

Shredded chicken glazed with honey and chili crisp, layered with melty cheese in crisp bread.

# Components:

→ Chicken Mixture

01 - 2 cups cooked shredded chicken breast
02 - 2 tablespoons honey
03 - 2 tablespoons chili crisp, plus extra for serving
04 - 1 tablespoon soy sauce
05 - 1 teaspoon rice vinegar
06 - 1/4 teaspoon black pepper

→ Sandwich Assembly

07 - 8 slices sourdough or sturdy sandwich bread
08 - 2 cups shredded mozzarella cheese
09 - 1 cup shredded sharp cheddar cheese
10 - 4 tablespoons unsalted butter, softened
11 - 2 tablespoons mayonnaise, optional

# Directions:

01 - In a medium bowl, combine shredded chicken, honey, chili crisp, soy sauce, rice vinegar, and black pepper. Mix thoroughly until the chicken is evenly coated. Set aside.
02 - Mix shredded mozzarella and sharp cheddar together in a separate bowl until evenly blended.
03 - Lay out bread slices and spread a thin layer of softened butter on one side of each slice. If desired, spread mayonnaise on the opposite side for additional crispness.
04 - On the unbuttered side of half the bread slices, layer a generous portion of the cheese mixture, followed by the honey chili crisp chicken, then top with more cheese. Cover with remaining bread slices, ensuring the buttered sides face outward.
05 - Heat a large skillet or griddle over medium heat. Place sandwiches on the surface, cooking in batches if needed. Press gently with a spatula and cook for 3 to 4 minutes per side until the bread is golden and cheese is melted.
06 - Remove sandwiches from heat, allow to cool slightly, then slice and serve with extra chili crisp if desired.

# Expert Advice:

01 -
  • The honey and chili crisp turn a simple sandwich into something that feels fancy without any fussing.
  • You get that crispy, buttery bread against warm melted cheese and tender chicken in every single bite.
  • It comes together in 25 minutes, which means you can have this for lunch without thinking too hard.
02 -
  • Don't skimp on the butter or it won't brown properly—that golden crust is half the appeal.
  • If your chili crisp is more about the oil than the actual crispy bits, use a spoon to scoop out some of the solids and fold them into the chicken mixture for better texture.
  • Medium heat is non-negotiable; high heat will char the bread and leave the cheese barely melted inside.
03 -
  • Soften your butter at room temperature instead of melting it—softened butter spreads smoothly without tearing the bread and browns more evenly.
  • Press the sandwich gently while it cooks to help the cheese melt faster and create better contact between bread and pan for crispiness.
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