Description
A spicy, crispy chicken sandwich coated in creamy Bang Bang sauce, topped with fresh slaw, and stacked in a toasted brioche bun. Perfect for weeknight dinners, parties, or when you’re craving food truck flavor at home.
Ingredients
4 boneless skinless chicken thighs
1 cup buttermilk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup all-purpose flour
1/2 cup cornstarch
1/2 cup sweet chili sauce
1/3 cup mayonnaise
1–2 tablespoons sriracha (to taste)
4 brioche buns
1 1/2 cups coleslaw mix
2 tablespoons sliced green onions
2 teaspoons sesame seeds
Oil for frying
Instructions
1. Place the chicken thighs in a bowl with buttermilk, salt, pepper, garlic powder, and paprika. Mix to coat and marinate for at least 30 minutes or overnight.
2. In a separate shallow dish, combine the flour and cornstarch. Remove chicken from marinade and dredge in the flour mixture until fully coated.
3. Heat oil in a heavy skillet or fryer to 350°F (175°C). Fry chicken for 5–6 minutes per side or until golden brown and cooked through. Transfer to a wire rack.
4. In a small bowl, whisk together sweet chili sauce, mayonnaise, and sriracha. Toss hot chicken in this sauce until evenly coated.
5. Lightly butter and toast brioche buns until golden.
6. Assemble the sandwich: add chicken to the bottom bun, top with coleslaw mix, sprinkle with green onions and sesame seeds, then close with the top bun. Serve immediately.
Notes
For less spice, reduce or skip the sriracha in the Bang Bang sauce.
Air fry at 400°F for 14–16 minutes as a lighter alternative to frying.
Toasting the buns enhances flavor and keeps them from getting soggy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwiches
- Method: Frying
- Cuisine: American-Asian fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 8
- Sodium: 910
- Fat: 34
- Saturated Fat: 7
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 28
- Cholesterol: 115