When it comes to food fusions, this may take the cake. This Asian-inspired fried chicken sandwich combines the best of both worlds of crispy chicken and spicy Kung Pao chicken. This sandwich may just be the best thing you will ever take a bit of!
This sandwich has a couple of steps, but are all very straightforward and follow the same process as a normal crispy chicken sandwich. First, take your chicken thighs and marinate them with buttermilk and seasonings. U used a blend of salt, pepper, onion powder, garlic powder, paprika, and cayenne. I let this sit refrigerated from 2 hours up to overnight.
When the chicken is done marinating, it is time to double bread it! Take your chicken and dip it into flour coating all of it. Then dip it back into the buttermilk marinade and redid into the flour. This will insure a thick and crispy coating. Fry in oil until the outside is golden brown and the inside has reach an internal temperature of 165F. This will take about 12-15 minutes to fry.
Set on a rack when the chicken is done. Toss in your kung pan sauce.
To make the sesame slaw, chop up red cabbage, green cabbage, carrots, and green apple. To the slaw, add kewpie mayo, red wine vinegar, sesame oil, salt, and pepper. Toss until all of the ingredients are mixed well and set in the fridge.
Simply microwave some peanut butter for about 30 seconds until it becomes smooth. This is the last step before you drizzle it on the sandwich.
Kung Pao Sauce
To a sauce pan, add hoisin sauce, soy sauce, ginger paste, corn starch slurry, and dried whole chilis. Mix this together on medium heat. When it starts to bubble, remove from heat and let cool. This will allow the sauce to thicken some.
To make the cornstarch slurry, tale a tablespoon of cornstarch and 2 tablespoons of water and mix. Then carefully pour in your soy mixture. Stir until everything is well combined.
Toss your fried chicken in this sauce!
First add your toasted bun. Then add one roasted red pepper. Place your fried Kung Pao chicken on top. Drizzle with your peanut butter, sprinkle with green onions, and top it off with your slaw. Enjoy!
Ultimate Kung Pao Fried Chicken Sandwich
- 4 Skinless Chicken Thighs
- 3 Cups Buttermilk
- 1 Tbsp EachL Salt, Pepper, Onion Powder, Garlic Powder, Paprika, Cayenne
- 3 Cups Flour
- 4 Cups Frying Oil
- 1 Cup Shredded Red Cabbage
- 1 Cup Shredded Green Cabbage
- 1 Cup Shredded Carrot
- 1 Sliced Apple
- 2 Tbsp Mayo or Kewpie Mayo
- 1 Tbsp Red Wine Vinegar
- 2 Tsp Sesame Oil
- Salt and Pepper to Taste
- 1/4 Cup Peanut Butter
Kung Pao Sauce
- 1/2 Cup Hoisin Sauce
- 1/4 Cup Soy Sauce
- 2 Tsp Ginger Paste
- 1 Tbsp CornStarch Slurry
- 5-10 Dried Chilis
- 4 Sesame Buns
- Jarred Roasted Red Pepper
- Green Onion
- Marinate your chicken thighs in buttermilk and seasoning blend. Refrigerate from 2 hours up to overnight.
- Remove from buttermilk and bread in flour. Then dip back into the buttermilk and re-dip in the flour for a double breaded thigh.
- Fry in oil for 12-15 minutes until golden brown. and 165F internal. Set on a rack when done.
- Thinly chop veggies and fruit. Toss in slow ingredients together in a large bowl and refrigerate while you make the rest of the sandwich
- Microwave your peanut butter until it begins to thin. This is about 30 seconds. This is the last step before you plat your sandwich.
Kung Pao Sauce
- Add your ingredients into a sauce pan and simmer for about a minute. Remove from heat and let it cool. It will slightly thicken when cooled.
- Toss your chicken in the sauce.
- Start with a toasted bun, add a roasted pepper, then your Kung Pao chicken
- Drizzle with the peanut butter and top with green onions.
- Finish with your sesame slaw. Enjoy!