Ingredients

The following ingredients have 4 Servings
  • 1 1/2 inches ginger root
  • peeled and minced or grated
  • 2 large cloves garlic
  • chopped or grated
  • 2 tablespoons Worcestershire
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons Tamari
  • 3 tablespoons light brown sugar
  • Juice of 2 limes
  • 1 cup tomato sauce
  • 1/4 cup Sriracha
  • 1 cup rice flour
  • 1/2 cup cornstarch
  • 3 eggs
  • beaten
  • 1 1/2 cups panko
  • 1 1/2 tablespoons superfine sugar
  • 1 1/2 tablespoons ground Szechuan peppercorn or fine black pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons granulated garlic
  • 4 pieces boneless
  • skinless chicken (tenders removed)
  • lightly pounded
  • Safflower or peanut oil
  • to fry OR cooking spray
  • to oven-fry
  • 4 sandwich rolls
  • brioche or soft buns
  • Bread-and-butter pickles
  • 1 avocado
  • Juice of 2 limes
  • 1 cup sour cream or Greek yogurt
  • 1 clove garlic
  • 1 shallot
  • coarsely chopped
  • 1/2 cup coarsely chopped cilantro
  • chives and dill
  • 1 teaspoon celery salt
  • 1 teaspoon superfine sugar
  • 1/2 head savoy cabbage
  • shredded
  • 1 carrot
  • shredded
  • 1 teaspoon poppy seeds

Instruction

  • For BBQ sauce, combine ingredients in a medium saucepot and simmer over medium-low heat
  • Set up a breading station for the chicken: In a shallow dish, combine rice flour and corn starch; in another, beat the eggs; in a third, place Panko and season with sugar, pepper, salt and garlic powder
  • Coat each piece of chicken first in the flour, then the egg and lastly the breadcrumb mixture
  • If frying, heat an inch of oil over medium-high heat in a deep-sided skillet
  • Add chicken and fry 7-8 minutes to deep golden, turning occasionally
  • To oven-fry, place chicken on a nonstick baking sheet, spray with cooking spray and bake at 425°F to deep golden
  • For the slaw, combine avocado with lime juice, sour cream or Greek yogurt, garlic, shallot, herbs, celery salt, and sugar in a food processor
  • Process until smooth
  • Add cabbage, carrots and poppy seeds to a large serving bowl and pour dressing over; toss to coat
  • Dip chicken in BBQ sauce and place on roll bottoms
  • Top with pickles and slaw, set bun tops in place and serve
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