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4 Peruvian Sandwiches: Broaster Chicken, Classic Chicken, Silverside Fish & Oriental Chicharrón
Four classic Peruvian sandwiches with professional technique: crispy broaster chicken, nostalgic pan con pollo de mamá, fried silverside fish with tartar sauce, and oriental chicharrón with chasiu pork, pickled daikon, and garlic aioli. Includes tempura batter, rocoto carretillero sauce, and coleslaw.
Ingredients
Accompaniments
- 1 batch Coleslaw (white & red cabbage, carrot, mayo, sugar, oregano) (julienned, soaked, drained, dressed)
Bread
- 4 piece French bread + soft rolls (toasted)
Broaster & Chicken Mayo
- 600 g Chicken breast (brined) (brined, cut into thick escalopes)
Coating
- 1 batch Tempura batter (water, mustard, egg, flour, cornstarch, baking powder) (mixed smooth)
- 200 g Dry coating (60% cornstarch, 40% flour) (mixed)
Fish Sandwich
- 300 g Silverside fish (pejerrey) (cleaned, butterflied)
Oriental Chicharrón
- 300 g Chasiu pork (pre-cooked, deep-fried until crispy)
Sauces
- 1 batch Rocoto carretillero sauce (blended: rocoto, vinegar, onion, ginger, garlic, green onion)
- 1 batch Tartar sauce (mayo, capers, pickles, onion, parsley, lemon) (mixed)
Steps
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1Make tempura batter, dry coating, rocoto sauce, coleslaw, and tartar sauce. Prepare chicken mayo filling (poach chicken, shred, mix with celery and mayo).Tip: Use powdered garlic/onion in tempura for extended shelf life.~30 min
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2Fry broaster chicken: dip in tempura batter, dredge in dry mix, deep fry at 180°C 6-8 min. Fry pejerrey same way. Fry chasiu at 180°C until crispy.Tip: Cornstarch gives crispier, more golden results than flour alone.~20 min
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3Assemble: Broaster + coleslaw on French bread. Chicken mayo + tomato + papas al hilo on French bread. Pejerrey + tartar + criolla on French bread. Chasiu + garlic aioli + pickled daikon + criolla on soft roll.Tip: Place coleslaw in center — it spreads perfectly when you close the bread.~10 min
Nutrition (per serving)
620
Calories
32g
Protein
55g
Carbs
28g
Fat
4g
Fiber
Cultural Context
Sanguches are a cornerstone of Peruvian street food. Pan con pollo is a beloved childhood staple. The chicharrón oriental reflects Lima's deep Cantonese culinary heritage (chifa culture), fusing char siu pork with Peruvian criolla onion salad and pickled daikon.
Giacomo Bocchio
TE ENSEÑO A PREPARAR 4 SANGUCHES PERUANOS PARA NEGOCIO O PARA UNA TARDE DE AMIGOS
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