Crispy Chicken Sandwich with Spicy Pineapple Slaw

Crispy chicken breast topped with Asian pineapple slaw and sweet chili sriracha sauce on a corn-dusted Kaiser roll.

By: Laurance Morrison, Signature Chef

Prep Time: 10 to 15 minutes
Cook Time: 6 to 8 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Asian Pineapple Slaw:
2 ½ teaspoons lime juice
1 1/3 cups shredded Napa cabbage
1/3 cup peeled and shredded carrots
1 ½ ounces fresh pineapple, peeled, cored and sliced into sticks ¼-inch x ¼-inch x 1-inch
1 ½ Tablespoons sweet Thai chili sauce
2 ½ teaspoons unseasoned rice vinegar

Sweet Chili Sriracha Sauce:
2 Tablespoons mayonnaise
1 ½ teaspoons sriracha hot chili sauce
1 ½ teaspoons sweet Thai chili sauce
½ teaspoon unseasoned rice vinegar
2 Tablespoons finely chopped fresh cilantro leaves
½ teaspoon sambal Oelek or fresh chile paste

Crispy Chicken Sandwich with Spicy Pineapple Slaw:
1/3 cup all-purpose flour
¼ teaspoon Kosher salt
½ teaspoon ground white pepper
2 Tablespoons egg whites or 2 large egg white
2 Tablespoons water
1 cup panko crumbs
4 (4-ounce) raw boneless, skinless chicken breasts or 1-pound boneless, skinless chicken breast cut into 4 equal size pieces
Oil for deep fat frying
4 (4") Kaiser rolls, split and lightly toasted

Allergens:

Eggs, Gluten, Mustard, Soy, Wheat

Nutritional Information

Directions:

To Prepare Asian Pineapple Slaw:
In a stainless-steel bowl, add all ingredients. Toss gently until well-combined. Cover and place in refrigerator until ready to use.
To Prepare Sweet Chili Sriracha Sauce:
In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Cover and place in refrigerator until ready to use.
To Prepare Crispy Chicken Sandwich with Spicy Pineapple Slaw:
Place chicken between two layers of plastic wrap. Gently pound to even thickness. Combine flour, salt and white pepper for seasoned flour. Mix well. Place in a dish or pan large enough to coat chicken. Combine eggs and water. Beat lightly for egg wash. Place in a deep dish or pan large enough to coat chicken.
Set up breading station left to right as follows:
-Chicken
-Seasoned flour
-Egg wash
-Panko crumbs.
To bread chicken, dredge 1 piece of chicken in seasoned flour. Shake off excess. Fully dip chicken in egg wash. Drain off excess. Roll in panko crumbs and press to evenly coat. Place breaded chicken on parchment paper lined sheet tray.
NOTE: Discard leftover breading ingredients and egg wash.
Deep fat fry chicken at 350 degrees Fahrenheit for 3 to 4 minutes or until golden brown and cooked through. Place 1 fried chicken breast on heel of each bun. Top with one fourth of Asian pineapple slaw. Spread 1 Tablespoon sweet chili sriracha sauce on crown of each bun. Place crown of bun on sandwich to close. Enjoy immediately!