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Honolulu Hot & Sweet Crispy Chicken SandwichServings: 1 sandwich -- Yield: 24 servings A seasoned, beer batter-fried chicken breast with Huli Huli sauce, Napa slaw, charred scallion vinaigrette, and grilled pineapple habanero relish served on a Little Island Bun. Buns, Lunch & Dinner, Dine In, Travel Friendly |
Ingredients24 each King’s Hawaiian® Original Little Island Bun 1 ½ c Liquid butter or margarine 3 c Hawaiian Chili Pepper Mayo (subrecipe) 6 c Napa Slaw (subrecipe) 1 ½ c Charred Scallion Vinaigrette (subrecipe) 1 ½ tbsp Kosher salt and black pepper, mixed in equal parts 24 each 5-ounce boneless, skinless chicken breasts, single lobe 8 c Seasoned Flour (subrecipe) 8 c Beer Batter (subrecipe) 12 c Huli Huli Sauce (subrecipe) 3 c Grilled Pineapple Habanero Relish (subrecipe)
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Build It!Brush each inside cut portion of bun with liquid butter or margarine and place on 350°F flattop and toast for 2 minutes. Remove and place on cutting board.
Spread each half with 1 tablespoon Hawaiian Chili Pepper Mayo.
In a small bowl, toss together ¼ cup Napa Slaw with 1 tablespoon Charred Scallion Vinaigrette and a roughly ¹⁄₁₆ teaspoon pinch of the salt and pepper mixture. Place on bottom bun.
Dredge one chicken breast in Seasoned Flour, then Beer Batter, then Seasoned Flour again. Fry 5 to 6 minutes at 350°F. Lift basket, drain, then transfer to a roasting rack and drizzle completely with ½ cup Huli Huli Sauce. Place chicken on top of slaw.
Top chicken breast with 2 tablespoons Grilled Pineapple Habanero Relish. Top with top bun, then plate to serve.
Hawaiian Chili Pepper Mayo- Servings:
- 2 tablespoons
- Yield:
- 24 servings
2 ¼ c Mayonnaise ¼ c Sambal chili paste ¼ c Fresh lemon juice ¼ c Hawaiian chilis (or Fresno or red jalapeño), seeded and brunoised 1 tsp Kosher salt - Place ingredients in a mixing bowl and whisk to combine.
- Store cold in a small container until service.
Napa Slaw- Servings:
- ¼ cup
- Yield:
- 24 servings
3 c Napa cabbage, stems removed, shaved thin ½ c Red onion, skin and stem removed, fine julienne 1 ½ c Red cabbage, stems removed, shaved thin ½ c Chives, sliced 1” long on slight bias ½ c Carrots, peeled, stems - Combine all vegetables in a mixing bowl. Cover and hold cold until service.
Charred Scallion Vinaigrette- Servings:
- 1 tablespoon
- Yield:
- 24 servings
½ c Red wine vinegar 6 each Scallions, grilled for 2 minutes, stems removed, chopped 1 tbsp Honey 2 tbsp Fresh lime juice 2 tbsp Cilantro, chiffonade ¾ tsp Kosher salt ¾ tsp Coarse black pepper 1 c Canola oil - Place ingredients in a blender and process until well combined (or use an immersion blender).
- Cover and hold cold until service.
Seasoned Flour- Servings:
- as needed
- Yield:
- 2 quarts
9 c Self-rising flour 2 tbsp Iodized salt 2 tsp Cayenne pepper 1 tsp Coarse black pepper 1 tsp Onion powder 1 tsp Garlic powder - Place all ingredients in a mixing bowl and whisk to combine.
- Place in a ⅙th pan at room temperature and hold until service.
Beer Batter- Servings:
- ½ cup per recipe build
- Yield:
- approx. 2 quarts
24 oz Seasoned Flour (see previous subrecipe) 3 ½ c Beer 3 ½ c Club soda - Place all ingredients in a mixing bowl and whisk to combine.
- Place in ⅙th pans and store chilled until service.
- Whisk as needed at time of service to keep well combined.
Huli Huli Sauce- Servings:
- as needed
- Yield:
- 24 servings
3 c Pineapple purée (whole pineapples, peeled, chopped, blended) 1 ½ c Soy sauce ¾ c Light brown sugar ¾ c Ketchup ⅓ c Rice wine vinegar ⅓ c Ginger, peeled and grated on microplane 3 tbsp Garlic, chopped 2 tbsp Worcestershire sauce ¾ c Cilantro, chiffonade 2 tbsp Cornstarch 2 tbsp Water - Add all ingredients except the cornstarch and water to a sauce pan and bring to a boil for 4 minutes.
- Make a slurry with the cornstarch and water. Whisk into boiling sauce and boil 3 more minutes to thicken.
- Remove from heat and chill in an ice bath.
- Cover and store chilled until service. Bring to room temperature for service.
Grilled Pineapple Habanero Relish- Servings:
- 2 tablespoons
- Yield:
- 24 servings
12 oz Grilled pineapple, ¼” diced (see preparation notes*) 3 tbsp Red onion, skin and stem removed, ¼” diced 3 tbsp Jalapeños, stems and seeds removed, ¼” diced 3 tbsp Red bell pepper, stem and seeds removed, ¼” diced 1 ½ tsp Fresh lime juice ¾ tsp Kosher salt ¾ tsp Coarse black pepper 2 tbsp Cilantro, chiffonade - Combine all ingredients in a small bowl and hold cold until service. *For grilled pineapple, peel and core whole fruit. Cut into ¼”-thick slabs. Grill for 1 minute per side to create char marks. Remove, cool, then cut into ¼” diced squares
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