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Beer Braised Chicken Sandwiches

With the semester finally coming to a close and being back in State College, I’ve come to a conclusion: I’ve gotten really bad about cooking. I was making things here and there, but I was intrinsically interested in very little of it and mainly using it as solely a source for sustenance… since people tell me coffee doesn’t count as a meal.

Even when looking for recipes for cooking with beer, nothing was really jumping out at me. A lot of what I found are stews (not so appropriate for the summer weather), overly complicated, or desserts. Finally, I found a recipe for beer braised chicken sliders with hoisin beer barbecue sauce from The Beeroness, and man, do they look tasty.

As normal, I made a few adjustments: first, I went for the lowest sodium hoisin sauce I could find, because I knew we already had normal sodium soy sauce. It’s important that you look at the salt content for hoisin sauce, because the three I saw at my grocery store varied quite substantially– one had 41% of your daily sodium intake in 2T! The hoisin only came in 7.5oz jars, so I used a whole jar as opposed to a cup.  Second, the Beeroness used Payback Porter from Speakeasy Ales and Lagers. That’s not available in State College, so I used Stone Brewing Co.’s Smoked Porter, which was $5.99 for 22oz. I thought using a smoked porter would give it a bit more of a barbecued pork flavor. The original recipe called for chicken stock, but I already had vegetable. Last, I’m more of a fan of sandwiches than sliders, so I used normal sized, multi-grain buns.

Stone Smoked Porter Braised Chicken Sandwiches
For the Barbecue Sacue:
2 T Extra-Virgin Olive Oil3 Cloves of Garlic, minced7.5oz jar of Hoisin Sauce1 t Chili Powder¼ C Soy Sauce1 C Stone Smoked Porter


For The Braised Chicken:

2 T Canola Oil

3 Boneless, Skinless Chicken Breasts

1/2 t Salt

1 1/2 C Stone Smoked Porter

1/2 C Stock of Choice

Serving rolls of choice



Heat 2 tbs canola oil in large pot or Dutch oven. Sprinkle the chicken with salt on all sides. Place in the pot brown, about 2 minutes per side. Cover with 1 1/2 cups of beer and 1/2 cup chicken broth, cover and cook for 15 – 20 minutes or until chicken is completely cooked. For me, this didn’t quite cover the chicken, so I flipped it a few times. Cutting the chicken breasts in half if they’re thick would also help.

While chicken is cooking, prepare barbecue sauce by warming olive oil in large saucepan over medium-high heat. Add garlic and sauté for 30 seconds; add 1 cup beer, hoisin sauce, chili powder and soy sauce. Cook for 10-15 minutes or until thickened and reduced, remove from heat. Be very careful about burning the sauce- I turned mine down to low to avoid this after initially melting the hoisin.

When chicken is cooked, remove from pot and allow to cool. Using two forks, shred chicken to as thin slices as possible, then add to hoisin barbecue sauce pan, tossing well to coat.

Final Product


Overall, I think that this recipe really needs to cut back on the hoisin sauce. I put in slightly less in than the original recipe called for, and we ended up adding about 1/8C apple cider vinegar to the sauce to give it more depth and tang. I didn’t get much of the smoked porter coming through, but the chicken did take on a slightly meatier quality. I didn’t really get the chili powder, garlic, or soy sauce either. It seems like it needs some sort of sweetness for there to be more variance in the taste and be less one note. I’ll likely try this again, but go a different route with the sauce.


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Written by Paige Deckert

Paige is a fifth year graduate student at Penn State; she received her craft beer education while bartending during undergrad at the University of Illinois. Over several months, Rogue’s Dead Guy served as her gateway beer, because it was $2/pint on Thursdays, and thus offered the highest ABV/$. This eventually turned into enjoyment, and everything is history from there. Her first legal beer was Robert the Bruce on cask at the Blind Pig in Champaign, followed by the Duchess de Bourgogne. Paige has visited over 15 breweries, including Great Divide, Bells, Jolly Pumpkin, Three Floyds and Dogfish Head, with plans to add more in 2012 via trips to San Diego, Phoenix, and Austin. Paige became friends with Russ (and subsequently Garrett) when they became friends on untappd. She clearly remembers seeing a check-in of his and thinking, “Who is this clown checking into Miller Light at the Shandygaff?” Soon thereafter he introduced himself at a Zeno’s beerfest, and they bonded over their beer geekery (sans adjuct lagers). Find Paige Deckert on Google Plus

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