Sriracha Honey Chicken Sandwich: A Perfect Balance of Sweet & Spicy

Let's Make It

1. Marinate the Chicken
Slice each chicken breast in half to create four even fillets. In a bowl, combine buttermilk with salt, black pepper, garlic powder, and paprika. Add the chicken pieces, ensuring they are well coated, and let them marinate for at least 30 minutes. For the best flavor, marinate overnight. This step not only adds flavor but also keeps the chicken tender and juicy.

2. Prepare the Slaw
While the chicken is marinating, prepare the slaw. In a mixing bowl, combine shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss everything together until well coated. Refrigerate the slaw to allow the flavors to blend and keep it crisp until ready to serve.

3. Make the Breading for the Chicken
In a separate bowl, mix the all-purpose flour, cornstarch, baking powder, and a pinch of salt. This combination ensures an extra crispy and light texture for the fried chicken. Remove each piece of chicken from the buttermilk marinade, letting the excess liquid drip off, and coat it thoroughly in the flour mixture. Press the coating firmly onto the chicken to ensure it sticks and creates a crispy crust when fried.

4. Fry the Chicken
Heat oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C). Carefully place the coated chicken into the hot oil and fry for about 4-5 minutes per side, or until golden brown and fully cooked. The coating should be crispy and golden while the inside remains juicy. Transfer the fried chicken to a wire rack to drain excess oil and keep it crispy. Avoid using paper towels, as they can make the chicken soggy.

5. Make the Sriracha Honey Sauce
While the chicken is resting, prepare the sauce. In a small saucepan over low heat, combine honey, sriracha, soy sauce, melted butter, and apple cider vinegar. Stir well until all ingredients are blended and the sauce is slightly thickened. Remove from heat and let it cool slightly before using. This sauce brings the perfect balance of heat and sweetness to the sandwich.

6. Coat the Fried Chicken with the Sauce
Brush the warm sriracha honey sauce generously over the crispy fried chicken pieces. Make sure each piece is evenly coated to get that sticky, sweet, and spicy glaze that makes this sandwich irresistible. If you prefer a milder version, lightly drizzle the sauce instead of brushing it.

7. Toast the Buns
Slice the brioche or hamburger buns in half and spread butter on each cut side. Place them on a hot skillet or griddle, cut side down, and toast until golden brown. This step not only enhances the flavor but also prevents the buns from becoming soggy when assembled.

8. Assemble the Sandwich
Place a piece of glazed fried chicken on the bottom half of the toasted bun. Top it with a generous portion of the crunchy slaw for added texture and freshness. Add pickles if you like an extra tangy bite. Finally, place the top bun over everything, pressing it down slightly to hold all the layers together.

9. Serve & Enjoy
Your Sriracha Honey Chicken Sandwich is now ready to serve! Enjoy it immediately while the chicken is still crispy and warm. Serve with fries, a side salad, or even extra sauce on the side for dipping.

Storage & Make-Ahead Tips

• Store Leftovers: Keep fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F (190°C) for 10 minutes.
• Make the Sauce Ahead: The sriracha honey sauce can be made in advance and stored in the fridge for up to a week.
• Slaw Storage: Keep the slaw chilled and mix just before serving for maximum crunch.