Honolulu Hot & Sweet Crispy Chicken Sandwich

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.

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Servings:
1 sandwich
Yield:
24 servings

Ingredients

  • 24 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)

Build It!

  1. 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.

  2. Spread each half with 1 tablespoon Hawaiian Chili Pepper Mayo.

  3. 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.

  4. 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.

  5. 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

Ingredients

  • 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

Make It!

  1. Place ingredients in a mixing bowl and whisk to combine.
  2. Store cold in a small container until service.

Napa Slaw

Servings:
¼ cup
Yield:
24 servings

Ingredients

  • 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

Make It!

  1. Combine all vegetables in a mixing bowl. Cover and hold cold until service.

Charred Scallion Vinaigrette

Servings:
1 tablespoon
Yield:
24 servings

Ingredients

  • 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

Make It!

  1. Place ingredients in a blender and process until well combined (or use an immersion blender).
  2. Cover and hold cold until service.

Seasoned Flour

Servings:
as needed
Yield:
2 quarts

Ingredients

  • 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

Make It!

  1. Place all ingredients in a mixing bowl and whisk to combine.
  2. Place in a ⅙th pan at room temperature and hold until service.

Beer Batter

Servings:
½ cup per recipe build
Yield:
approx. 2 quarts

Ingredients

  • 24 oz
    Seasoned Flour (see previous subrecipe)
  • 3 ½ c
    Beer
  • 3 ½ c
    Club soda

Make It!

  1. Place all ingredients in a mixing bowl and whisk to combine.
  2. Place in ⅙th pans and store chilled until service.
  3. Whisk as needed at time of service to keep well combined.

Huli Huli Sauce

Servings:
as needed
Yield:
24 servings

Ingredients

  • 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

Make It!

  1. Add all ingredients except the cornstarch and water to a sauce pan and bring to a boil for 4 minutes.
  2. Make a slurry with the cornstarch and water. Whisk into boiling sauce and boil 3 more minutes to thicken.
  3. Remove from heat and chill in an ice bath.
  4. Cover and store chilled until service. Bring to room temperature for service.

Grilled Pineapple Habanero Relish

Servings:
2 tablespoons
Yield:
24 servings

Ingredients

  • 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

Make It!

  1. 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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