Ingredients Weight Measure
Canola oil 1 oz.
Yellow onion, diced 1 ea.
Shiitake mushrooms 12 oz.
Carrots, diced brunoise 6 oz.
Garlic, chopped 12 oz.
Ginger, ground 1/2 tsp.
Panko breadcrumbs 1 cup
Edamame beans, chopped 6 oz.
Butter, unsalted 2 oz.
Chicken breast, butterflied 12 ea.
Sesame oil 1/2 tsp.
Dry sack sherry

Chipotle Barbeque Sauce

Ingredients Weight Measure
Barbeque sauce 16 oz.
Oyster sauce 1 oz.
Sesame oil 2 tsp.
Honey 4 oz.
TABASCO® brand Chipotle Pepper Sauce 3 oz.
Ginger, ground 1/2 tsp.
Tomato paste 2 oz.
Mango, puree 1 oz.
Garlic, chopped 1/2 oz.
Dry sack sherry 4 oz.

Spring Roll Filling

Ingredients Weight Measure
Canola oil 1 oz.
Sesame oil 1/2 oz.
Chicken breast, diced small 2-6 oz.
Shiitake mushrooms, diced brunoise 6 oz.
Onions, diced brunoise 3 oz.
Carrots, diced brunoise 3 oz.
Garlic cloves, cleaned and chopped 3 ea.
Five-spice seasoning dash
Dry sack sherry 2 oz.
TABASCO® brand Chipotle Pepper Sauce 3 oz.

Spring Rolls

Ingredients Weight Measure
Spring roll wrappers 12 ea.
Spring Roll Filling (from above) 24 oz.
Egg, beaten 1 ea.
Oil, for frying as needed

Peanut Sauce

Ingredients Weight Measure
Peanut butter 3 oz.
Coconut milk 4 oz.
Fish sauce 1/2 oz.
Red curry paste 1/4 tsp.
Brown sugar 1/2 tsp.

Pad Thai Sauce

Ingredients Weight Measure
Fish sauce 2 oz.
Sugar 4 oz.
Water 4 oz.
White vinegar 2 oz.
Ketchup 4 oz.
Crushed red pepper 1/4 tsp.

Pad Thai

Ingredients Weight Measure
Canola oil 3 oz.
Garlic, chopped
Pickled daikon, diced 4 oz.
Pad Thai Sauce (from above) 16 oz.
Rice stick noodles, presoaked in hot water 1 hour 14 oz.
Red pepper, julienne 8 oz.
Shrimp, 41-60 count, cooked 2 lbs.
Green onions, diced 1 bundle
Fried tofu, diced 8 oz.
Peanuts, crushed 6 oz.
Cilantro sprigs 12 sprigs
Peanut sauce 8 oz.

Plate Garnish

Ingredients Weight Measure
Chinese long beans, blanched 24 ea.
Lemon grass sticks, cut in half 16 ea.


  1. For Chicken, over medium heat, sauté in canola oil onions, mushrooms and carrots until sweated. Add garlic and ground ginger and sauté another 2 minutes. Add panko crumbs and chopped edamame, remove from heat and add butter. Place in refrigerator and allow to cool. Lay out on sheet pan 12 pieces of butterflied chicken breast. Add 3 oz. filling to chicken and fold into a lobe shape. Place into refrigerator. Brush with McIlhenny TABASCO® Chipotle Pepper Sauce and bake in oven at 325°F for 22 minutes.
  2. For Chipotle Barbeque Sauce, combine all ingredients in a mixing bowl and mix well. Reserve for later use.
  3. For Spring Roll Filling, in canola oil and sesame oil, sauté diced chicken for about 5 minutes, until done. Add remaining ingredients except chipotle sauce. Cook for 3 more minutes, then add chipotle sauce. Cool and refrigerate.
  4. For Spring Rolls, spoon 2 oz. Spring Roll Filling into center of wrapper. Fold into cylinder shape, seal with egg. Fry in oil at 350°F for 4 to 5 minutes.
  5. For Peanut Sauce, cook all ingredients in pot and simmer for 10 minutes.
  6. For Pad Thai Sauce, combine all ingredients in a mixing bowl and whisk thoroughly.
  7. For Pad Thai, in a sauté pan over medium heat, add oil, chopped garlic and diced pickled daikon. Sauté for 1 minute. Add Pad Thai Sauce. Drain rice stick noodles, place in pan and cook for 3 minutes. Add peppers, shrimp, green onions, tofu, sprouts and peanuts. When ready to serve, garnish with cilantro sprig.
  8. For Plating Method, in center of each plate, place Chinese long beans. Fill center of long beans with Pad Thai. Cut Firecracker Bar-B-Cue Chicken in half on bias. Place on side of Pad Thai at 5:00 and standing up at 12:00 with lemon grass stick garnish. Place Spring Roll against chicken at 10:00. Drizzle plate with Chipotle Barbeque Sauce and serve.

Yield: 12 servings

Winning recipe for the 2004 TABASCO® Brand Hottest Chef Contest.