Freshly baked soft pretzel bites served with pimento cheese and honey mustard.

Soft Pretzel Bites

Chiang Mai Hot Chicken Sandwich

The best pimento cheese we've personally ever had.

Pimento Cheese

Homemade honey mustard served as a fan favorite side.

Honey Mustard

In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy. Add the flour and salt, mixing until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Knead the Dough

Preheat your oven to 450°F (232°C). Once the dough has risen, punch it down and turn it out onto a floured surface. Divide the dough into 8 equal pieces and roll each piece into a rope about 1 inch thick. Cut each rope into 1-inch pieces.

Shape the Pretzel Bites

In a large pot, bring 10 cups of water and the baking soda to a boil. Drop the pretzel bites into the boiling water, cooking them for about 30 seconds on each side. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Boil the Dough

Brush the pretzel bites with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes until golden brown. Remove from the oven and let cool slightly.

Bake the Pretzel Bites

all-purpose flour

active dry yeast

warm water

granulated sugar

salt

baking soda

coarse sea salt

unsalted butter

In a large bowl, combine the chicken thighs, Chiang Mai curry paste, coconut milk, lime juice, salt, and black pepper. Mix well to coat the chicken evenly. Cover and marinate in the refrigerator for at least 30 minutes.

Prepare the Chicken

Heat vegetable oil in a skillet over medium heat. Remove the chicken from the marinade and cook for about 5-7 minutes per side, or until fully cooked and golden brown. Remove from heat and let it rest for a few minutes before slicing.

Cook the Chicken

Toast the brioche buns lightly. Place the sliced hot chicken on the bottom half of each bun. Top with sliced cucumber, sliced red onion, and fresh cilantro.

Assemble the Sandwich

Cover with the top half of the bun and serve immediately. Enjoy your Chiang Mai Hot Chicken Sandwich!

Serve

boneless chicken thighs

Chiang Mai curry paste

coconut milk

lime juice

vegetable oil

black pepper

brioche sandwich buns

fresh cilantro (for garnish)

sliced cucumber (for topping)

sliced red onion (for topping)

In a large mixing bowl, combine the sharp cheddar cheese and cream cheese. Using a hand mixer or a spatula, blend the cheeses together until well combined and smooth.

Prepare the Cheese Mixture

Stir in the mayonnaise, chopped pimentos (drained), garlic powder, onion powder, salt, black pepper, and hot sauce. Mix until all ingredients are evenly distributed.

Add the Remaining Ingredients

Taste the pimento cheese and adjust the seasoning, adding more salt, pepper, or hot sauce as desired.

Taste and Adjust

Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld. Serve chilled with crackers, toast, or vegetable sticks.

Chill and Serve

sharp cheddar cheese

cream cheese

mayonnaise

pimentos

garlic powder

onion powder

hot sauce

In a medium mixing bowl, combine honey, Dijon mustard, apple cider vinegar, and olive oil.

Combine Ingredients

Whisk the ingredients together until smooth and well combined.

Mix Well

Add garlic powder, salt, and black pepper. Continue to whisk until fully incorporated.

Season

Taste the honey mustard and adjust seasoning if necessary, adding more salt or pepper to taste.

Serve immediately or transfer to an airtight container and refrigerate for up to two weeks.