Honey Sriracha Chicken Sandwich
Honey Sriracha Chicken Sandwich
Ingredients
For the Brioche Buns
- 1 1/2 pounds brioche dough, or enough for 4-6 buns
- 1 egg, beaten, for egg wash
- 2 tablespoons sesame seeds
- 1 tablespoon butter, melted, for brushing
For the Quick Pickled Cucumbers
- 1 cucumber, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons Sriracha sauce, or to taste
- 1/2 teaspoon black pepper
For the Coleslaw
- 1 cup red cabbage, finely shredded
- 1 cup green cabbage, finely shredded
- 1 carrot, julienned
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying the Chicken
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Honey Sriracha Glaze
- 1/4 cup butter
- 1/4 cup Sriracha sauce, or to taste
- 1/4 cup honey
For the Sandwich Sauce
- 1/2 cup mayonnaise
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha sauce, or to taste
- 1 tablespoon lemon juice, from 1/2 lemon
Instructions
- 1
Prepare the brioche buns: Divide the brioche dough into 4-6 equal pieces. Shape each piece into a smooth, round ball and place them on a parchment-lined baking sheet. Brush with beaten egg wash and sprinkle generously with sesame seeds. Let rise in a warm place for 30-60 minutes, or until doubled in size. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Once baked, brush immediately with melted butter for shine. Let cool.
⏱️ 90 min•🌡️ 375
- 2
Prepare the quick pickled cucumbers: Thinly slice the cucumber using a mandoline. Pack the slices into a mason jar. In a small bowl, whisk together white vinegar, water, granulated sugar, and salt until the sugar and salt are dissolved. Pour the brine over the cucumbers until fully submerged. Seal the jar and shake briefly. Refrigerate for at least 30 minutes.
⏱️ 35 min
- 3
Marinate the chicken: In a bowl, combine buttermilk, Sriracha sauce, and black pepper. Whisk until well combined. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
⏱️ 65 min
- 4
Make the coleslaw: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Add the shredded red cabbage, green cabbage, and julienned carrot. Toss with tongs until all vegetables are evenly coated. Refrigerate until ready to serve.
⏱️ 15 min
- 5
Prepare the chicken for frying: In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix well. Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a good coating. Place coated chicken on a wire rack set over a baking sheet.
⏱️ 15 min
- 6
Fry the chicken: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Remove fried chicken and place on a wire rack to drain excess oil.
⏱️ 20 min•🌡️ 350
- 7
Prepare the Honey Sriracha Glaze: In a small saucepan, melt butter over medium heat. Add Sriracha sauce and honey. Stir continuously until the butter is fully melted, and the sauce is well combined and slightly thickened. Remove from heat. Dip each hot, fried chicken piece into the glaze, ensuring it's fully coated.
⏱️ 10 min
- 8
Make the Sandwich Sauce: In a small bowl, combine mayonnaise, toasted sesame oil, Sriracha sauce, and lemon juice. Mix thoroughly until smooth.
⏱️ 5 min
- 9
Assemble the sandwiches: Slice the cooled brioche buns in half and lightly toast them if desired. Spread a generous layer of the sandwich sauce on the bottom half of each bun. Arrange several quick-pickled cucumber slices on top of the sauce. Place one or two pieces of the honey sriracha glazed fried chicken on the cucumbers. Top with a spoonful of coleslaw and place the top bun on. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Sriracha Chicken Sandwich
For the Brioche Buns
- 1 1/2 pounds brioche dough, or enough for 4-6 buns
- 1 egg, beaten, for egg wash
- 2 tablespoons sesame seeds
- 1 tablespoon butter, melted, for brushing
For the Quick Pickled Cucumbers
- 1 cucumber, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons Sriracha sauce, or to taste
- 1/2 teaspoon black pepper
For the Coleslaw
- 1 cup red cabbage, finely shredded
- 1 cup green cabbage, finely shredded
- 1 carrot, julienned
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Frying the Chicken
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for deep frying
For the Honey Sriracha Glaze
- 1/4 cup butter
- 1/4 cup Sriracha sauce, or to taste
- 1/4 cup honey
For the Sandwich Sauce
- 1/2 cup mayonnaise
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha sauce, or to taste
- 1 tablespoon lemon juice, from 1/2 lemon
Instructions
- 1
Prepare the brioche buns: Divide the brioche dough into 4-6 equal pieces. Shape each piece into a smooth, round ball and place them on a parchment-lined baking sheet. Brush with beaten egg wash and sprinkle generously with sesame seeds. Let rise in a warm place for 30-60 minutes, or until doubled in size. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown. Once baked, brush immediately with melted butter for shine. Let cool.
⏱️ 90 min•🌡️ 375 - 2
Prepare the quick pickled cucumbers: Thinly slice the cucumber using a mandoline. Pack the slices into a mason jar. In a small bowl, whisk together white vinegar, water, granulated sugar, and salt until the sugar and salt are dissolved. Pour the brine over the cucumbers until fully submerged. Seal the jar and shake briefly. Refrigerate for at least 30 minutes.
⏱️ 35 min - 3
Marinate the chicken: In a bowl, combine buttermilk, Sriracha sauce, and black pepper. Whisk until well combined. Add the chicken thighs to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours.
⏱️ 65 min - 4
Make the coleslaw: In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth. Add the shredded red cabbage, green cabbage, and julienned carrot. Toss with tongs until all vegetables are evenly coated. Refrigerate until ready to serve.
⏱️ 15 min - 5
Prepare the chicken for frying: In a shallow dish, combine all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Mix well. Remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure a good coating. Place coated chicken on a wire rack set over a baking sheet.
⏱️ 15 min - 6
Fry the chicken: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F/74°C). Remove fried chicken and place on a wire rack to drain excess oil.
⏱️ 20 min•🌡️ 350 - 7
Prepare the Honey Sriracha Glaze: In a small saucepan, melt butter over medium heat. Add Sriracha sauce and honey. Stir continuously until the butter is fully melted, and the sauce is well combined and slightly thickened. Remove from heat. Dip each hot, fried chicken piece into the glaze, ensuring it's fully coated.
⏱️ 10 min - 8
Make the Sandwich Sauce: In a small bowl, combine mayonnaise, toasted sesame oil, Sriracha sauce, and lemon juice. Mix thoroughly until smooth.
⏱️ 5 min - 9
Assemble the sandwiches: Slice the cooled brioche buns in half and lightly toast them if desired. Spread a generous layer of the sandwich sauce on the bottom half of each bun. Arrange several quick-pickled cucumber slices on top of the sauce. Place one or two pieces of the honey sriracha glazed fried chicken on the cucumbers. Top with a spoonful of coleslaw and place the top bun on. Serve immediately.
⏱️ 10 min