Braised Short Rib Empanadas with Creamy Poblano Dipping Sauce

There’s something about an empanada that feels like pure comfort. The way the golden crust shatters with the first bite, giving way to melty cheese and a filling so rich it feels like it took all day to get there; because, well, it did. These braised short rib empanadas aren’t just a snack, they’re a full experience. Slow cooked beef, kissed with red wine and smoky poblano BBQ sauce, folded into flaky pastry with mozzarella and fried until perfectly crisp. And just when you think it can’t get better, you dunk it into a cool and creamy poblano sauce that ties everything together.

This recipe is indulgent, yes, but it’s also a little show stopping. Serve these at a gathering and watch them disappear faster than you can fry them. Or keep them all to yourself and savor one warm bite at a time.

Why You’re Going to Love This Recipe

• Slow braised flavor – The short rib is cooked low and slow with red wine, beef broth, and roasted poblano BBQ sauce until it’s fork tender and bursting with flavor.
• Cheesy layers – Mozzarella melts into the filling and binds it together while giving every bite that gooey pull we all love.
• Crisp and golden – Frying the empanadas gives you that perfect crunch with a soft, savory filling inside.
• The sauce steals the show – The creamy poblano dip adds a cool, smoky balance that makes these empanadas irresistible.
• Party perfect – These work as appetizers, snacks, or the main event. They’ll stand out on any table.

Ingredients You’ll Need

Short Rib Filling

• Short rib, boneless
• Beef broth
• Dry red wine
• Tenayo Roasted Poblano Mexican Style BBQ Sauce
• Onion, chopped
• Celery, chopped
• Bell peppers, chopped
• Tomato paste
• Oregano, dried
• Bay leaves
• Salt
• Pepper

Empanadas

• Empanada wrappers
• Mozzarella cheese, shredded
• Canola oil, for frying

Creamy Poblano Dipping Sauce

• Mexican crema
• Tenayo Roasted Poblano Mexican Style BBQ Sauce

How to Make Braised Short Rib Empanadas

Make the Creamy Poblano Dipping Sauce

In a small bowl, stir together Mexican crema and roasted poblano BBQ sauce. Cover and chill until ready to serve.

Make the Short Rib Filling

1. Season short rib chunks with salt and pepper. Sear on both sides in a hot pan with oil until browned, about 3 to 4 minutes per side. Remove and set aside.
2. In the same pan, sauté onion, celery, and bell peppers until softened. Add tomato paste and cook a few minutes to deepen the flavor.
3. Deglaze with red wine and let it reduce slightly. Add the beef back to the pot along with beef broth, roasted poblano BBQ sauce, oregano, salt, pepper, and bay leaves.
4. Cover and simmer until the short rib is fork tender, about 1 to 2 hours.
5. Shred the beef into small chunks, mixing it with some of the braising liquid for moisture and flavor. Let cool slightly before assembling.

Assemble and Fry

1. Place an empanada wrapper on a clean surface. Add a layer of mozzarella cheese, followed by a spoonful of short rib filling, then another sprinkle of cheese.
2. Fold the wrapper in half, sealing the edges tightly. Crimp with a fork for a secure seal.
3. Heat oil to 350°F. Fry the empanadas in batches until golden brown and crisp, about 4 to 5 minutes.
4. Transfer to a cooling rack and repeat with remaining wrappers and filling.

Serve hot with the creamy poblano dipping sauce on the side.

Storage and Reheating

• To store: Keep cooled empanadas in an airtight container in the fridge for up to 3 days.
• To freeze: Freeze un-fried assembled empanadas on a baking sheet, then transfer to a freezer bag for up to 2 months. Fry straight from frozen.
• To reheat: Warm leftovers in an oven or air fryer at 350°F until crisp and heated through. Avoid the microwave if you want to keep the crunch.

Final Thoughts

These braised short rib empanadas are the kind of recipe that makes you slow down and savor each bite. From the tender beef to the molten cheese and crisp shell, they’re pure comfort wrapped in pastry. The creamy poblano sauce takes it all to another level, giving you smoky, tangy, and cooling contrast in every dip. Make them for a celebration, a game day spread, or a cozy night in—you won’t regret it.

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Braised Short Rib Empanadas

Golden, flaky empanadas filled with tender, slow braised short rib, melty mozzarella, and a smoky kick of roasted poblano BBQ sauce. These are the kind of bites that stop conversations mid sentence. Each crisp pocket delivers layers of richness, from the savory beef and wine infused braise to the creamy poblano dipping sauce that cools and complements every bite. Perfect for a party spread, game day snacking, or when you just want comfort food with a bold twist, these empanadas take indulgence to the next level.

Course Appetizer, lunch, Main Course

Cuisine American, Mexican

Keyword empanadas, short ribs

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 12 empanadas

Author kingcooks

Ingredients

• 9-12 Empanada wrappers
• 2-3 cups mozzarella cheese shredded
• Canola oil for frying

Short Rib Filling

• 2-2 1/2 lbs short rib boneless
• 2 cups beef broth
• 1 cup dry red wine
• 1/2 cup Tenayo Roasted Poblano Mexican Style BBQ Sauce
• 1/2 cup onion chopped
• 1/2 cup celery chopped
• 1/2 cup bell peppers chopped
• 1/4 cup tomato paste
• 1 tbsp oregano dried
• 2 bay leaves
• 1 tsp salt
• 1 tsp pepper

Creamy Poblano Dipping Sauce

• 1/2 cup Mexican crema
• 1/4 cup Tenayo roasted poblano Mexican style sauce

Instructions

Creamy Poblano Dipping Sauce

• In a small bowl add all ingredients listed under “Creamy Poblano Dipping Sauce.” Mix thoroughly and set in the fridge until ready to serve.

Short Rib Filling

• Season the chunks of boneless short rib with salt and pepper.
• Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
• Allow to sear for 3-4 minutes per side. Once browned, set aside.
• In the same pan, sauté onions, celery and bell peppers for 2-3 minutes until slightly browned.
• Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
• Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
• Return the seared short rib to the pot with a generous amount of Tenayo’s Roasted Poblano Mexican Style BBQ Sauce and beef stock.
• Season with oregano, salt, pepper, and add a few whole bay leaves.
• Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 1-2 hours.
• Once the short rib is tender, remove from the sauce and break it apart into small chunks. Mix the shredded short rib with about a cup of the sauce and set aside to cool slightly.

Assemble

• Place a 6-inch empanada wrapper on a clean, flat surface or cutting board.
• Add a layer of shredded mozzarella cheese in the center of the wrapper, leaving about a half-inch border around the edge to allow for sealing.
• Spoon a generous spoonful of the cooled, shredded short rib over the cheese layer. Be careful not to overfill. About 2 tablespoons of filling is ideal to prevent leakage.
• Top with more mozzarella cheese. This double layer of cheese adds flavor and helps bind the filling together.
• Carefully fold the empanada wrapper in half to form a half-moon shape. Press the edges together to seal, then crimp the edges using the tips of a fork to ensure the empanada is tightly closed.
• Continue assembling the remaining empanadas using the same method.
• Heat a large pot of canola oil to 350F.
• Working in batches fry the empanadas until they are golden brown and crispy. This should take about 4-5 minutes.
• Once cooked, rest on a cooling rack until you’re ready to eat.
• Serve with the creamy poblano dipping sauce and enjoy!

Tender Mojo Steak Tacos

If you’re looking for a way to elevate taco night, these Tender Mojo Steak Tacos are it. Juicy skirt steak is marinated in a vibrant citrus and spice blend, then grilled until perfectly charred and smoky. Folded inside crispy tortillas with gooey mozzarella and finished with a creamy chipotle sauce, guacamole, and fresh cilantro, these tacos deliver layers of bold flavor in every bite.

Why You’re Going to Love This Recipe

• Zesty, flavorful steak – The citrus-forward mojo marinade makes the skirt steak incredibly tender while packing in fresh, bold flavor.
• Crispy and cheesy – Melty mozzarella layered inside toasted tortillas gives the tacos that irresistible crunch-meets-creamy bite.
• Smoky chipotle cream – The homemade sauce is the perfect balance of smoky, tangy, and slightly spicy, making every bite extra indulgent.
• Crowd-pleasing – Perfect for cookouts, taco nights, or game-day spreads—everyone will be reaching for seconds.

Ingredients You’ll Need

Mojo Steak Marinade

• Skirt steak
• Orange juice
• Orange zest
• Lime juice
• Lime zest
• Cumin
• Salt
• Pepper
• Oregano

Creamy Chipotle

• Sour cream
• Mayonnaise
• Chipotle chile peppers in adobo
• Onion
• Lime juice
• Garlic
• Parsley
• Sugar
• Paprika
• Salt
• Pepper

Tacos

• Taco tortillas
• Mozzarella cheese
• Guacamole
• Cilantro

How to Make Tender Mojo Steak Tacos

Make the Creamy Chipotle

Add all the ingredients for the chipotle cream to a blender and blend until smooth. Place in the fridge until ready to serve.

Marinate the Steak

Combine the orange juice, lime juice, zest, cumin, oregano, salt, and pepper in a large dish. Add the skirt steak and coat it fully in the marinade. Let it chill in the fridge for at least 30 minutes, up to 24 hours.

Grill the Steak

Preheat your grill to 450-500°F. Cook the marinated steak for 3-4 minutes per side, or until you reach your preferred doneness. Let it rest for 4-5 minutes before slicing.

Assemble the Tacos

Warm a tortilla in a skillet over medium heat, sprinkle with mozzarella, and top with slices of steak. Fold the tortilla over and cook on both sides until golden and crispy.

Garnish and Serve

Serve the tacos with creamy chipotle, guacamole, and a sprinkle of cilantro.

Storage Suggestions

If you have leftovers, store the steak, tortillas, and toppings separately for best results. The cooked steak will keep in an airtight container in the fridge for up to 3 days.

Reheating Tips

• Steak – Warm gently in a skillet over medium heat to keep it juicy.
• Tortillas – Toast in a pan until warm and pliable.
• Assembled tacos – Heat in a skillet until crispy again, or reheat in the oven at 350°F for about 10 minutes.

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Tender Mojo Steak Tacos

These Tender Mojo Steak Tacos are a flavor-packed twist on taco night, combining citrusy, marinated skirt steak with melty mozzarella tucked inside crispy tortillas. Finished with a smoky, creamy chipotle sauce, guacamole, and fresh cilantro, every bite delivers bold, zesty, and irresistible flavor. Perfect for grilling season or anytime you’re craving tacos with a little extra flair.

Course dinner, Main Course

Cuisine American, Mexican

Keyword chipotle, steak, tacos

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6 people

Author kingcooks

Ingredients

• 9 Taco Tortillas
• Mozzarella cheese

Mojo Steak Marinade

• 1 12oz Skirt steak
• 1/2 cup orange juice
• 1/4 cup lime juice
• 1 tbsp lime zest
• 1 tbsp orange zest
• 1 tbsp olive oil
• 1 tsp cumin
• 1 1/2 tsp salt
• 1 1/2 tsp pepper
• 1 tsp oregano

Creamy Chipotle

• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 chipotle chile peppers in adobo
• 1/2 small onion
• 2 tbsp lime juice
• 1 tsp garlic
• 1 tsp parsley
• 1 tsp sugar
• 1/4 tsp paprika
• Salt to taste
• Pepper to taste

Garnish

• Guacamole
• Cilantro chopped

Instructions

Creamy Chipotle

• To a blender, add all ingredients listed under “ Creamy Chipotle” and blend until smooth. Place in the fridge until you’re ready to serve.

Mojo Steak Marinade

• In a large dish add all ingredients listed under “Mojo Steak Marinade.” Mix thoroughly to ensure the steak is covered in the marinade.
• Let it marinate in the fridge for at least 30 minutes up to 24 hours.
• Once marinated, heat your grill to 450-500F.
• Add the skirt steak to the grill and cook for 3-4 minutes per side or until you’ve reached your desired doneness.
• Once cooked, set aside to rest for 4-5 minutes before cutting.

Assemble

• To a pan over medium heat, add a tortilla followed by some mozzarella cheese and the cut up skirt steak.
• Fold the tortilla over to close and cook on both sides until the taco is crispy and golden.
• Serve with some guacamole, the creamy chipotle sauce and cilantro. Enjoy!

Crab Rangoon Egg Rolls

If you love crispy appetizers that are creamy, cheesy, and downright irresistible, these Crab Rangoon Egg Rolls are going to be your new favorite. They take everything you love about classic crab rangoon and wrap it up in a crunchy golden egg roll shell. The result is a handheld bite that’s perfect for snacking, game day spreads, or party platters.

Why You’re Going to Love This Recipe

• Combines the best of both worlds: creamy crab rangoon filling and the crunch of an egg roll.
• Easy to make ahead and cook in different ways, whether fried, baked, or air fried.
• Paired with a homemade creamy sweet chili dipping sauce that balances sweet, spicy, and tangy flavors.
• A crowd-pleasing appetizer that disappears quickly at gatherings.

Ingredients You’ll Need

Egg roll wrappers
Canola oil for frying

Crab Rangoon Filling
Cream cheese
Surimi seafood imitation crab, chopped
Mozzarella cheese, shredded
Green onion, chopped
Parsley, chopped
Onion powder
Garlic, minced or powder
Sugar
Salt

Creamy Sweet Chili Sauce
Sweet chili sauce
Mayonnaise

Egg Wash
Egg
Water

How to Make Crab Rangoon Egg Rolls

Prepare the Sauce
In a small bowl mix together the sweet chili sauce and mayonnaise until smooth. Place in the fridge until ready to serve.

Make the Egg Wash
Whisk together the egg and water. Set aside.

Make the Filling
In a large mixing bowl combine cream cheese, imitation crab, mozzarella, green onion, parsley, onion powder, garlic, sugar, and salt. Mix until creamy and evenly combined.

Assemble the Egg Rolls
Place two egg roll wrappers on a flat surface. Spoon a few tablespoons of the crab rangoon filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides, and roll tightly toward the top corner. Seal the edge and repeat with the remaining filling until all the egg rolls are assembled.

Frying Instructions
Heat canola oil in a pot to 350°F. Fry the egg rolls in batches for about 3 to 4 minutes, until golden brown and crispy. Drain on a paper towel lined plate or cooling rack.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil. Place in a single layer in the basket with space between each one. Cook 8 to 10 minutes, flipping halfway through, until crispy and golden.

Baking Instructions
Preheat the oven to 400°F. Arrange the egg rolls on a parchment lined baking sheet. Lightly brush or spray with canola oil. Bake for 18 to 20 minutes, turning halfway through, until golden brown and heated through.

Serving Suggestions

Serve your Crab Rangoon Egg Rolls hot with the creamy sweet chili dipping sauce and fresh lemon wedges. They make the perfect appetizer for parties, holiday spreads, or even a fun dinner idea when paired with stir-fried veggies or fried rice.

Storage and Reheating

Leftover egg rolls can be stored in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer at 350°F until hot and crispy again. For longer storage, freeze before cooking and fry or bake straight from frozen, adding a few extra minutes to the cooking time.

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Crab Rangoon Egg Rolls

These Crab Rangoon Egg Rolls are a fun twist on the classic appetizer, combining everything you love about creamy, cheesy crab rangoon with the satisfying crunch of golden egg rolls. Each bite is filled with a rich blend of cream cheese, imitation crab, mozzarella, and fresh herbs, all wrapped tightly in a crisp shell. Whether fried, baked, or air-fried, they deliver that irresistible crunch followed by a luscious, savory filling. Paired with a creamy sweet chili dipping sauce, they are the ultimate snack or party starter that will disappear as quickly as you serve them.

Course Appetizer

Cuisine American, Asian

Keyword crab rangoon, egg rolls

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

• 10-12 egg roll wrappers
• Canola oil for frying

Crab Rangoon Filling

• 16 oz cream cheese
• 8 oz surimi seafood imitation crab chopped
• 2 1/2 cups mozzarella cheese shredded
• 1/4 cup green onion chopped
• 2 tbsp parsley chopped
• 1 tsp onion powder
• 1 tsp garlic minced or powder
• 1 tsp sugar
• 1/2 tsp salt

Creamy Sweet Chili Sauce

• 1 cup sweet chili sauce
• 1/4 cups mayo

Egg Wash

• 1 large egg
• 1 tbsp water

Instructions

Creamy Sweet Chili Sauce

• In a bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce.” Mix until fully combined and place in the fridge until you’re ready to serve.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Crab Rangoon Filling

• In a large bowl add all ingredients listed under “Crab Rangoon Filling” and mix until thoroughly combined.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the crab rangoon filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 10-12 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one. Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Egg Rolls x Seafood (WATCH HERE)

If you love crispy, golden egg rolls with a rich, indulgent filling, this Seafood Egg Rolls recipe is a must-try. Packed with buttery lobster, succulent shrimp, sweet crab, and creamy white cheddar, each bite is bursting with flavor. The homemade remoulade sauce adds a tangy, zesty finish that makes them irresistible. Whether you fry, bake, or air fry, these egg rolls bring restaurant-quality taste straight to your table.

Why You’ll Love This Recipe

• A luxurious seafood filling with lobster, shrimp, and crab for a rich, decadent flavor
• Perfectly crispy exterior whether fried, baked, or air fried
• Homemade remoulade sauce that pairs beautifully with the savory filling
• Versatile for parties, appetizers, or a special dinner treat
• Easy to customize with your favorite seafood or cheeses

Ingredients for Seafood Egg Rolls

Egg Rolls
Egg roll wrappers
White cheddar cheese slices
Canola oil, for frying

Seafood Filling
Lobster tails
Large shrimp, deveined and shelled
Jumbo lump crab
Crab meat
Mayonnaise
Unsalted butter
Red onion, diced
Bell peppers, diced
Green onion, diced
Parsley, chopped
Old Bay seasoning
Salt
Black pepper

Egg Wash
Egg
Water or milk

Remoulade Sauce
Mayonnaise
Fresh parsley, chopped
Fresh chives, chopped
Dijon mustard
Black pepper
Worcestershire sauce
Onion powder
Lemon juice
Old Bay seasoning
Paprika

How to Make the Remoulade Sauce

Mix together all ingredients for the remoulade sauce in a small bowl until smooth. Cover and refrigerate until ready to serve.

How to Make the Egg Wash

Whisk the egg and water or milk in a small bowl until smooth. Set aside.

How to Prepare the Seafood Filling

In a pot over low heat, melt the butter completely. Add the lobster, shrimp, garlic, thyme, and salt. Stir occasionally and allow the seafood to poach gently for several minutes until partially cooked. The butter should remain at a gentle simmer without bubbling.

Once the seafood is about three-quarters cooked, remove it from the butter and let it rest for a few minutes. Once cooled, cut the lobster and shrimp into bite-sized pieces.

In a large mixing bowl, combine the mayonnaise, cooked lobster and shrimp, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, Old Bay, and black pepper. Gently fold in the jumbo lump crab to keep the pieces intact.

How to Assemble the Egg Rolls

Place two egg roll wrappers on a flat surface. Spoon the seafood filling into the center. Brush the edges with egg wash. Fold the bottom corner over the filling, then fold in the sides toward the center. Roll tightly toward the top corner, sealing the edge. Repeat until all filling is used.

Frying Instructions

Heat canola oil in a deep pot to 350°F. Fry egg rolls in batches until golden brown and crispy, about a few minutes per batch. Drain on a paper towel-lined plate or wire rack.

Air Fryer Instructions

Preheat the air fryer to 375°F. Lightly brush or spray egg rolls with canola oil, coating all sides. Arrange in a single layer in the basket with space between each. Cook for 8 to 10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

Preheat the oven to 400°F. Place egg rolls on a parchment-lined baking sheet. Brush or spray with canola oil to help them crisp. Bake for 18 to 20 minutes, flipping halfway through, until golden brown and heated through.

Serving Suggestions

Serve hot with lemon wedges and the homemade remoulade sauce for dipping. These egg rolls pair perfectly with a fresh side salad or crispy fries for a complete meal.

Storage and Reheating

Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. Reheat in the oven or air fryer to bring back their crispiness. For longer storage, freeze uncooked egg rolls and cook directly from frozen, adding a few extra minutes to the cooking time.

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Crispy Seafood Egg Rolls

Golden, crispy, and loaded with decadent seafood, these egg rolls are anything but ordinary. Each bite is packed with buttery lobster, tender shrimp, sweet crab, and creamy white cheddar, all wrapped up in a flaky shell. Whether fried, baked, or air-fried, they deliver restaurant-quality flavor right from your kitchen, especially when paired with a tangy homemade remoulade sauce.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword egg rolls, seafood

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 2 cups white cheddar cheese slices
• Canola oil for frying

Seafood Filling

• 1-2 lobster tails deveined and shelled
• 1/2 lbs shrimp deveined and shelled
• 8 oz jumbo lump crab
• 4 oz crab meat
• 1 cup mayonnaise
• 1 cup butter unsalted
• 1/4 cup red onion diced
• 1/4 cup bell peppers diced
• 1/4 cup green onion diced
• 2 tbsp parsley chopped
• 1 tsp old bay
• 1/2 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Remoulade Sauce

• 1/2 cup mayo
• 1 tsp parsley freshly chopped
• 1 tsp chives freshly chopped
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• 1 tsp lemon juice
• 1/2 tsp Old Bay
• 1/4 tsp paprika

Instructions

Remoulade Sauce

• Mix together all ingredients listed under “Remoulade Sauce” and set aside.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Seafood Filling

• In a pot over low heat at butter. Once the butter is melted completely, slowly add in the lobster, shrimp, garlic, thyme and salt.
• Stir occasionally and allow the lobster and shrimp to pouch for 5-6 minutes. The butter should be at a gentle simmer, no bubbling.
• Once cooked 75% of the way through, remove from the butter and set aside to rest for a few minutes.
• Once cooled, cut the lobster and shrimp into bite sized pieces.
• To a large bowl, add mayonnaise, the pouched shrimp and lobster, crab meat, green onions, red onion, bell pepper, parsley, white cheddar, old bay and black pepper.
• Mix to combine then gently fold in jumbo lump crab meat.

Assemble

• Stack two egg roll wrapper on a flat surface. Add a few tablespoons of the seafood filling to the center. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners to the center.
• Roll tightly toward the top corner, sealing the edge. Repeat until all the filling is used. Should make roughly 9-10 egg rolls.

Frying Instructions

• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate or cooling rack.

Air Fryer Instructions

• Preheat the air fryer to 375°F. Lightly brush or spray the egg rolls with canola oil, making sure all sides are coated. Arrange the egg rolls in a single layer in the air fryer basket, leaving space between each one.
• Cook for 8–10 minutes, turning halfway through, until golden brown and crispy.

Baking Instructions

• Preheat the oven to 400°F. Place the egg rolls on a parchment-lined baking sheet. Lightly brush or spray with canola oil to help them crisp up. Bake for 18–20 minutes, flipping halfway through, until golden brown and heated through.
• Serve hot with a side of lemon wedges and the homemade remoulade sauce. Enjoy!

Cheesy, Crispy, Delicious

If you’ve ever found yourself torn between ordering General Tso’s Chicken or indulging in crispy, cheesy rice balls, this recipe delivers the best of both worlds. These General Tso Chicken Crispy Rice Balls are crunchy on the outside, rich and gooey on the inside, and packed with all the bold flavor of your favorite takeout dish. Made easy with InnovAsian’s General Tso’s Chicken and Sticky White Rice, they’re the perfect appetizer, game day snack, or late-night craving cure.

Why You’re Going to Love This Recipe

• Uses frozen favorites for easy prep without sacrificing flavor
• Golden, crispy crust with a melty mozzarella center
• The perfect mix of sweet, spicy, creamy, and savory
• Pairs beautifully with a tangy-sweet chili dipping sauce
• Crowd-pleasing and perfect for parties or potlucks

Ingredients You’ll Need

General Tso’s Chicken
Sticky White Rice
Mozzarella cheese, cubed
Green onion, sliced
Canola oil, for frying

Egg Wash
Large eggs
Water

Seasoned Breadcrumbs
Panko breadcrumbs
Sesame seeds
Onion powder
Garlic powder
Black pepper
Salt

Creamy Sweet Chili Sauce
Japanese mayonnaise
Sweet chili sauce
Water

How to Make General Tso Chicken Crispy Rice Balls

Prepare the Chicken
Air fry the InnovAsian General Tso’s Chicken according to the package instructions. While the chicken cooks, warm the included sweet and spicy Asian-style BBQ sauce in the microwave using 10-second intervals until heated through.

Cook the Rice
Follow the instructions on the InnovAsian Sticky White Rice box. Once cooked, let it cool for 5 to 10 minutes so it’s easier to handle.

Make the Egg Wash and Breadcrumbs
Whisk together the eggs and water for the egg wash. In a separate bowl, mix the panko breadcrumbs with sesame seeds, onion powder, garlic powder, black pepper, and salt.

Mix and Form the Rice Balls
Chop the cooked General Tso’s Chicken into bite-sized pieces. Add it to a large bowl with the cooked rice, cubed mozzarella, green onion, and the warmed sauce. Mix everything thoroughly until well combined.
Using your hands, form the mixture into firm balls slightly larger than a golf ball, pressing to ensure they hold their shape.

Bread the Rice Balls
Dip each rice ball into the egg wash, then into the seasoned breadcrumbs. Repeat by dipping once more into the egg wash and finishing with a final dredge in the breadcrumbs. Press gently so the coating sticks.

Fry Until Golden
Heat a pot of canola oil to 350°F. Working in batches, fry the rice balls for 3 to 4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Make the Creamy Sweet Chili Sauce
In a small bowl, stir together the Japanese mayonnaise, sweet chili sauce, and water until smooth and creamy.

Serve and Enjoy
Serve your crispy rice balls hot with a generous side of the creamy sweet chili sauce for dipping. Get ready to savor the crunch, the cheese pull, and that sweet heat in every bite.

Storage and Reheating

Store any leftover rice balls in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven or air fryer at 375°F for 6 to 8 minutes, or until hot and crispy again. Avoid microwaving to preserve the crunch.

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General Tso’s Chicken Crispy Rice Balls

If you’re craving something crispy, cheesy, and wildly addictive, these General Tso’s Chicken Crispy Rice Balls are about to become your new obsession. Inspired by your favorite takeout dish and made easy with InnovAsian’s heat-and-serve chicken and sticky white rice, each bite is packed with gooey mozzarella, scallions, and that sweet-and-spicy General Tso’s sauce we all know and love. Golden and crunchy on the outside, rich and savory on the inside, these rice balls are everything you didn’t know you needed. Serve them with a creamy sweet chili dip and watch them disappear before they even hit the table.

Course Appetizer, dinner, lunch

Cuisine American, Asian

Keyword chicken, general tso, rice balls

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Author kingcooks

Ingredients

• 1 18oz box of InnovAsian General Tso’s Chicken
• 1 18oz box of InnovAsian Sticky White Rice
• 1 cups mozzarella cheese cubbed
• 1/4 cup green onion sliced
• Canola oil for frying

Egg Wash

• 2 large

  eggs


• 2 tbsp water

Seasoned Breadcrumbs

• 2 cups panko breadcrumbs
• 1 tbsp sesame seeds
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt

Creamy Sweet Chili Sauce

• 1 cup Japanese mayonnaise
• 1/4 cup sweet chili sauce
• 1 tbsp water

Instructions

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.

Sticky White Rice

• Prepare the sticky white rice by following the packaged instructions. Once cooked set aside to cool for 5-10 minutes.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Creamy Sweet Chili Sauce

• In a small bowl mix together all ingredients listed under “Creamy Sweet Chili Sauce” and set aside once combined.

Assemble

• Heat a pot of canola oil to 350F.
• Now that the general tso’s chicken is cooked, cut into bite sized pieces and to a large bowl with the cooked sticky white rice, green onion, cubbed mozzarella cheese and finally, the warmed sweet and spicy asian-style bbq sauce.
• Mix thoroughly to combine. Then, with your hands, form into balls slightly larger than a golf ball. Press firmly to assure the balls stick together.
• Once formed, dip into the egg wash then into the seasoned breadcrumbs, back into the egg wash and then a final dredging in the seasoned breadcrumbs. Again pressing firmly so the coating adheres.
• Working in batches, add the balls to the hot oil and fry until they are golden brown and crispy. This should take about 3-4 minutes.
• Once cooked serve immediately with a side of the creamy sweet chili sauce and enjoy!

Cheesesteak Sliders

These Cheesesteak Sliders are everything you love about the classic sandwich. Melty cheese, tender ribeye, and buttery rolls, all baked into a crave-worthy pull-apart bite. Perfect for game day, parties, or weeknight indulgence, they come together fast and disappear even faster.

Why You’re Going to Love This Recipe

• Crowd Pleasing Whether you’re feeding friends or family, these sliders hit every savory, cheesy note
• Quick and Easy Minimal prep and maximum flavor make this perfect for busy weeknights
• Irresistible Garlic Butter Topping That golden, garlicky finish on the buns is next level
• Classic Cheesesteak Vibes You get all the richness of the Philly favorite, just in slider form

Ingredients

Rolls and Cheese
Hawaiian sweet rolls
American cheese
Provolone cheese
Mayonnaise

Steak Filling
Thinly shaved ribeye
Diced onions
Diced bell peppers
Salt
Black pepper

Garlic Butter
Butter, melted
Garlic
Salt

Instructions

Make the Garlic Butter
In a small bowl, mix together melted butter, garlic, and a pinch of salt. Set aside.

Cook the Steak Filling
In a hot skillet, add oil and sear the ribeye until nearly cooked through. Toss in onions and bell peppers, cooking until tender and lightly caramelized. Season with salt and pepper.

Assemble the Sliders
Preheat oven to 400°F
Slice the rolls horizontally and spread mayo on both the top and bottom halves. Place the bottom layer on a lined baking sheet

Layer with American and provolone cheese, followed by the steak and veggie mixture. Add another layer of both cheeses, then crown with the top buns. Brush generously with garlic butter.

Bake and Serve
Toast in the oven for 8 to 10 minutes, until the cheese is melty and the tops are golden brown

Once out of the oven, brush on more garlic butter, sprinkle with parmesan cheese, and finish with freshly chopped parsley. Serve hot and watch them vanish.

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Cheesesteak Sliders

If you’ve ever craved a Philly cheesesteak wrapped in a soft, buttery hug, this one’s for you. These Cheesesteak Sliders are stuffed with juicy ribeye, sautéed onions and peppers, and a double layer of gooey cheese, all nestled between sweet Hawaiian rolls. Brushed in garlicky butter and baked to golden perfection, they’re the kind of snack that turns any gathering into a party.

Author kingcooks

Ingredients

• 12 count Hawaiian Rolls
• 10 slices American cheese
• 8 slices provolone cheese
• 1/2 cup mayo

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Garlic Butter

• 4 tbsp butter melted
• 1 tsp garlic
• 1/4 tsp salt

Instructions

Garlic Butter

• To a small bowl, add all ingredients listed under “Garlic Butter.” Once combined, set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper.

Assemble

• Preheat oven to 400F
• Slice a 12-pack of Hawaiian sweet rolls in half lengthwise and spread a generous layer of mayo on both sides. Transfer the bottom half to a prepared baking sheet. Add six slices of American cheese and four slices of provolone cheese.
• Top with the tender steak and veggies. Add another layer of American and provolone cheese. Return the top buns and brush on a healthy amount of garlic butter. Toast until the cheese is melted and the tops are golden brown. This should take about 8-10 minutes.
• Once out of the oven, brush on more garlic butter, a few sprinkles of parmesan cheese and freshly chopped parsley. Enjoy!

These golden, craveable bites are everything you love about jalapeño poppers, reimagined as crispy, cheesy pockets of flavor. Creamy, smoky, spicy, and crunchy in all the right places, they’re perfect for game day, parties, or any time you want a show-stopping snack that brings the heat.

Why You’re Going to Love This Recipe

• Crispy and golden on the outside, creamy and melty on the inside
• Packed with smoky bacon, three cheeses, and a spicy jalapeño kick
• Freezer-friendly and easy to prep ahead for parties or entertaining
• Perfect for dipping into remoulade, ranch, or your favorite sauce
• Irresistibly snackable and guaranteed to be the first thing gone at the table

Ingredients You’ll Need

For the Bacon Jalapeño Filling
Cream cheese
Cooked and chopped bacon
Diced jalapeños
Shredded mozzarella
Shredded mild cheddar
Shredded pepperjack
Minced red onion
Minced green onion
Chopped parsley
Garlic paste or minced garlic
Salt
Black pepper
Sugar

For the Coating
Panko breadcrumbs
Salt
Black pepper

For the Egg Wash
Eggs
Water

How to Make Them (WATCH HERE)

Mix the Filling
In a large bowl, combine all of the filling ingredients and mix until smooth and evenly combined. Transfer the mixture to a parchment-lined sheet pan and press it into an even layer. Freeze until firm.

Prepare the Coating
In a shallow dish, mix together the panko, salt, and black pepper. In another bowl, whisk together the eggs and water to create the egg wash.

Cut and Bread
Once the filling is firm, cut it into equal-sized squares or rectangles. Working in batches, dip each piece into the egg wash, then dredge in the seasoned breadcrumbs. Dip again in the egg wash and finish with a second coating of breadcrumbs. Press gently to help the crumbs adhere.

Fry to Perfection
Fry in hot oil for a few minutes until golden brown and crispy on all sides. Serve immediately with your favorite dipping sauce and enjoy every melty, spicy bite.

Air Fryer Instructions
Preheat your air fryer to 375°F. Lightly spray the breaded pieces with oil and arrange them in a single layer in the air fryer basket. Air fry for 10 to 12 minutes, flipping halfway through, until golden and crispy. If air frying from frozen, add an extra 2 to 3 minutes to the cook time.

Tips for Success

• Use gloves when handling jalapeños to avoid irritation
• Press the breadcrumbs firmly onto each piece to help them stick
• Keep the filling frozen until just before frying for best results
• These can be fried or air fried straight from frozen—just extend the cook time slightly

Storage and Reheating

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, pop them into an oven or air fryer until warmed through and crispy again. You can also freeze the breaded, uncooked pockets for future frying. Just add a few extra minutes to the cook time if frying or air frying from frozen.

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Bacon Jalapeño Poppers Crispy Pockets

Golden, crispy, and bursting with bold flavor, these Bacon Jalapeño Poppers Crispy Pockets are what happens when your favorite bar snack gets a crunchy, crave-worthy upgrade. Inside each bite-sized pocket is a creamy, smoky blend of bacon, three cheeses, jalapeños, and aromatic herbs, all encased in a golden panko crust that shatters with every bite. Whether you’re hosting a party, craving a late night indulgence, or just want something unforgettable to dip into remoulade, this recipe delivers serious satisfaction. Prepare to impress; these aren’t your average poppers.

Course Appetizer, brunch, dinner, lunch

Cuisine American

Keyword crispy pockets, jalapeno, poppers

Prep Time 2 hours hours

Cook Time 10 minutes minutes

Author kingcooks

Ingredients

Bacon Jalapeño Filling

• 16 oz cream cheese softened
• 1 cup bacon cooked and chopped
• 1 cup jalapeños diced
• 1 cup mozzarella cheese shredded
• 1/2 cup mild cheddar cheese shredded
• 1/2 cup pepperjack cheese shredded
• 1/4 cup red onion minced
• 1/4 green onion minced
• 1 tbsp parsley chopped
• 1 tsp garlic minced or paste
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp sugar

Seasoned Breadcrumbs

• 3 cups panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper

Egg Wash

• 2 large eggs
• 2 tbsp water

Instructions

Bacon Jalapeño Filling

• In a bowl, add all the ingredients listed under “Bacon Jalapeño Filling” and mix thoroughly.
• Transfer the mixture to a sheet pan lined with parchment paper.
• Press and spread it into an even layer.
• Place in the freezer for at least 2 hours, or until firm.

Seasoned Breadcrumbs

• Mix together all ingredients listed under “Seasoned Breadcrumbs” and set aside.

Egg Wash

• Whisk together all ingredients listed under “Egg Wash” and set aside.

Assemble

• Once the bacon jalapeño filling is firm, cut into equal pieces.
• Working in batches, dip each piece into the egg wash, then into the seasoned breadcrumbs, back into the egg wash, and finish with a final dredge in the breadcrumbs.
• Make sure to press the breadcrumbs firmly onto each piece to help them adhere.
• Once coated, fry for 3–4 minutes, or until golden brown and cooked through.
• Serve immediately with a side of remoulade sauce and enjoy!
• Note: If preparing ahead, you can freeze the breaded pieces until ready to fry.
• If frying from frozen, cook for 5–6 minutes, or until golden brown.

Nostalgia Never Tasted or Looked So Good!

If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.

Why You’re Going to Love This Recipe

• Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
• Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
• Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
• Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
• Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.

Ingredients

• Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
• Flour and additional seasonings for the crispy breading
• Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
• Large tortillas, lettuce and tomatoes

Instructions (WATCH HERE)

Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.

Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.

Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.

Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.

Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.

Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.

Air Fryer Instructions

Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.

Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.

Air Fry the Chicken

• Preheat the air fryer to 375°F.
• Lightly spray the breaded chicken with cooking oil to help it crisp up.
• Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
• Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
• Let the chicken rest for a couple of minutes before assembling the wrap.

Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.

Storage & Reheating

• Store leftover fried chicken in an airtight container in the fridge.
• Reheat in an air fryer or oven at 375°F until crispy and heated through.
• Store the mayo separately in the fridge and assemble fresh for the best texture.

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Crispy Chicken Twister Wrap

Nostalgia never tasted so good! Crispy, golden-fried chicken wrapped in a warm tortilla with fresh lettuce, juicy tomatoes and a bold peppery mayo. This twister wrap is pure comfort, packed with crunch and flavor in every bite. Perfect for a quick lunch, a satisfying dinner, or anytime cravings hit! Nothing beats crispy chicken wrapped up just right.

Course brunch, dinner, lunch

Cuisine American

Keyword chicken tenders, fried chicken, wraps

Prep Time 1 hour hour

Cook Time 9 minutes minutes

Servings 4

Author kingcooks

Ingredients

• Canola oil for frying
• 4 large tortillas
• 2 cups lettuce shredded
• 1 cup tomatoes diced

Chicken Marinade

• 1 1/2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Peppery Mayo

• 1 cup mayo
• 1 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1/4 tsp celery salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Peppery Mayo

• In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until fully incorporated. Set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
• Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
• Serve immediately and enjoy with extra sauce on the side.

Notes

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Flaky, buttery croissants embrace the crisp perfection of golden-fried chicken, a luscious homemade Caesar dressing, and a crunchy panko topping in this indulgent Chicken Caesar Salad Croissant. Every bite is an irresistible mix of creamy, crispy, and savory flavors, making it a must-try for brunch, lunch, or a satisfying dinner.

Chicken Caesar, The Only Way!

Why You’re Going to Love This Recipe

• Flaky, Buttery Croissants – A luxurious upgrade from regular bread, adding rich, buttery flavor to every bite.
• Crispy, Juicy Chicken – Marinated and fried to golden perfection, delivering maximum crunch and tenderness.
• Homemade Caesar Dressing – Bold, creamy, and packed with umami, elevating the classic salad flavors.
• Crunchy Panko Topping – Lightly toasted for an extra layer of crispy texture.
• Perfectly Balanced Flavors – A delicious mix of savory, tangy, creamy, and crunchy in every bite.

Ingredients You’ll Need

• Croissants – Buttery and flaky, the perfect base.
• Romaine Lettuce – Fresh and crisp, ideal for the salad.
• Parmesan Cheese – Adds a rich, nutty depth of flavor.
• Canola Oil – For frying the chicken to crispy perfection.

For the Chicken Marinade

• Chicken thighs, egg, and a blend of seasonings create a flavorful base.
• A mix of flour and cornstarch ensures an ultra-crispy coating.
• Soy sauce and sesame oil add a savory depth.

For the Caesar Dressing

• A rich blend of egg, olive oil, Parmesan, anchovies, garlic, and seasonings for a bold, creamy dressing.

For the Toasted Panko

• Light, crispy breadcrumbs toasted in butter for a crunchy finish.

How to Make It (VIDEO)

Marinate the Chicken

In a large bowl, mix all the marinade ingredients until fully combined. Coat each piece of chicken in the light batter and let it marinate for at least 20 minutes.

Toast the Panko

Melt butter in a pan over medium-low heat. Add the panko and a pinch of salt, stirring continuously until golden brown. Set aside.

Make the Caesar Dressing

Blend all the dressing ingredients until smooth and creamy. Season with salt to taste and set aside.

Fry the Chicken

Heat oil in a large pot to 350°F. Carefully add the marinated chicken pieces and fry until golden and crispy. Transfer to a wire rack.

Assemble the Sandwiches

In a bowl, toss the chopped romaine with Caesar dressing, toasted panko, and shaved Parmesan.

Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants. Place a crispy chicken thigh on each, followed by the dressed Caesar salad, extra Parmesan, and more dressing. Finish with the top halves of the croissants.

Serve immediately and enjoy!

How to Store & Reheat

• Storage – Store leftover chicken in an airtight container in the fridge. Keep croissants and salad separate to maintain freshness.
• Reheating – Reheat the chicken in an oven or air fryer until crispy. Assemble fresh for the best experience.

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Crispy Chicken Caesar Sandwich

Flaky, buttery croissants meet the crisp, savory goodness of a classic Chicken Caesar Salad in this indulgent sandwich. Each bite delivers layers of flavor—perfectly seasoned, golden-fried chicken, a rich and tangy homemade Caesar dressing, and crunchy toasted panko for extra texture. Finished with a shower of shaved Parmesan and tucked into a warm, toasty croissant, this is the ultimate upgrade to a beloved classic. Whether for brunch, lunch, or a casual dinner, this Chicken Caesar Salad Croissant is pure comfort with a gourmet touch.

Course chicken, Main Course, sandwiches

Cuisine American

Keyword avocado ranch dressing, caesar, crispy chicken, croissants, salad

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Author kingcooks

Equipment

• immersion blender

Ingredients

• 4 croissants toasted
• 3 cups romaine lettuce chopped
• 1/2 cup Parmesan cheese shaved
• Canola oil for frying

Chicken Marinade

• 4-5 chicken thighs boneless skinless
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Caesar Dressing

• 1 large egg
• 1/2 cup olive oil
• 1/2 cup Parmesan cheese shaved
• 2 tbsp lemon juice freshly squeezed
• 3 anchovy fillets
• 1 tbsp garlic minced
• 1 tsp dijon mustard
• 1 tsp red wine vinegar
• 1/2 tsp worcestershire sauce
• 1/2 tsp pepper
• Salt to taste

Toasted Panko Breadcrumbs

• 1 cup panko breadcrumbs
• 4 tbsp unsalted butter
• Pinch of salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade” and mix until fully combined.
• Once each piece of chicken is coated in a light batter, set aside to marinate for at least 20 minutes.

Toasted Panko Breadcrumbs

• In a pan over medium-low heat, melt the butter.
• Once melted, add the panko breadcrumbs and a pinch of salt.
• Stir continuously, moving the breadcrumbs around until they turn golden brown, about 3-4 minutes. Once golden, set aside.

Caesar Dressing

• In a blender (or a tall container if using an immersion blender) or food processor, add all ingredients listed under “Caesar Dressing” and blend until smooth.
• Season with salt to taste. Once fully incorporated, set aside.

Assemble

• Heat a large pot of canola oil to 350°F.
• Once the oil is hot, slowly add the marinated chicken pieces and fry until golden brown, about 8-10 minutes.
• Transfer the cooked chicken to a wire rack.
• In a large bowl, combine the chopped romaine lettuce, Caesar dressing, toasted panko breadcrumbs, and shaved Parmesan cheese. Mix until well combined, then set aside.
• Spread a generous layer of Caesar dressing on the toasted bottom halves of the croissants.
• Place a crispy chicken thigh on each, followed by a generous portion of Caesar salad, more Parmesan cheese, and extra dressing.
• Finish with the toasted croissant tops.
• Serve immediately and enjoy!

Crispy Fish Stick Sushi Rolls
Sushi night just got an easy and delicious upgrade! These crispy fish stick sushi rolls combine the crunch of golden fish sticks with creamy avocado, fresh cucumber, and perfectly seasoned sushi rice. Wrapped in nori and finished with a crispy toasted panko coating, they bring together the best textures and flavors in every bite. No sushi mat required—just simple ingredients and a few easy steps to a fun and flavorful dish you’ll love!

Why You’re Going to Love This Recipe

• Crispy, golden fish sticks add an irresistible crunch to every bite.
• The sushi tartar sauce brings a creamy, tangy kick that pairs perfectly with the roll.
• A toasted panko coating gives extra texture and a restaurant-quality finish.
• No raw fish required, making it an easy and accessible sushi option.
• Simple ingredients come together to create an elevated, sushi-inspired dish.

Ingredients You’ll Need
For the rolls, you’ll need crispy fish sticks, nori sheets, sushi rice, cucumber, and avocado. The toasted panko adds an extra layer of crunch, and a simple yet flavorful sushi tartar sauce ties everything together.

Let’s Make It!

Prepare the Fish Sticks
Cook the fish sticks according to package instructions until golden and crispy. Air frying at a high temperature ensures they stay crunchy. Set aside.

Make the Toasted Panko
In a pan over medium-low heat, melt butter and stir in panko. Continuously mix until golden brown and fragrant. Remove from heat and let cool.

Whip Up the Sushi Tartar Sauce
In a small bowl, combine mayonnaise, chopped pickles, shallots, dill, soy sauce, salt, and pepper. Stir until well combined, then set aside for serving.

Season the Sushi Rice
Gently mix warm sticky rice with rice vinegar, sugar, and salt until fully incorporated. Allow to cool slightly before assembling.

Assemble the Rolls
Lay a clean kitchen cloth on a flat surface, then top with plastic wrap and a sheet of nori. Spread an even layer of sushi rice onto the nori and carefully flip it over. Place fish sticks, cucumber, and avocado in the center. Using the plastic wrap and kitchen cloth, roll tightly while applying gentle pressure to seal the ingredients together.

Coat with Toasted Panko
Unroll the sushi from the plastic wrap, then spread toasted panko onto the wrap. Roll the sushi over the panko to coat evenly. Reseal with plastic wrap and shape as needed.

Slice and Serve
Cut the sushi rolls into bite-sized pieces and serve with a side of sushi tartar sauce. Enjoy immediately!

Storage and Reheating
These sushi rolls are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for a few hours. The fish sticks may lose some crispiness over time, so for best results, consume right away. If you need to refresh them, a quick air fryer reheat will bring back some crunch!