Peruvian-Style Crispy Chicken Sandwich Recipe

What makes this recipe truly Peruvian is the spicy, tangy, creamy, and rich Macha Amarillo sauce. With a combination of spice, herbs, veggies and heat, and a Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets, 5.2 oz., this sandwich offers a delicious piece of Peru culture and cuisine.




Serving Amount – 6

6 ea.
Bolillo Rolls or Kaiser Rolls
6 oz.
Macha-Amarillo Sauce
6 ea.
Tyson Red Label® Uncooked Breaded Authentically Crispy Original Chicken Breast Filets 5.2 oz
6 leaves
Green Leaf Lettuce
6 ea.
Tomatoes, sliced
18 rings
Red Onion, sliced and separated into rings
1 EA.Avocado, peeled, pitted, and cut into 18 slices


Yield: 7 oz.

½ cup
2 Tbsp.
Salsa Macha
¼ cup
Aji Amarillo Paste
1 tsp.
Smoked Paprika

Step 1 – Deep fry the frozen filets in a 350°F deep fryer. Cook for 7 minutes 30 seconds. Shake basket after 3 minutes 45 seconds. For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer.

Step 2 – Split the bolillo rolls.

Step 3 - Add 1 Tbsp. of Macha-Amarillo sauce to both the top and bottom half of each bolillo roll.

Step 4 - Place the cooked crispy chicken filet on the bottom half of the bolillo roll.

Step 5 - On top of the chicken filet, add 3 avocado slices, 3 red onion rings, 1 tomato slice and a leaf of green leaf lettuce.

Step 6 - Top with the top half of the bolillo bun and serve.

Macha-amarillo sauce

Step 1 - Combine all the ingredients in a large mixing bowl and gently mix until thoroughly blended.

Step 2 - Can be stored refrigerated in an airtight container for up to 5 days.

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