Spicy Chicken Sandwich Recipe

Prepare marinade and chicken

Flatten each chicken breast to an even 1/2-inch thickness using a meat mallet or rolling pin between plastic wrap (helps them cook evenly). Mince the garlic and grate or finely mince the ginger.

In a bowl, whisk together soy sauce, sesame oil, rice vinegar, minced garlic, grated ginger, sriracha, brown sugar and black pepper until sugar dissolves.

Place the flattened chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Turn to coat fully, then refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 15 minutes before cooking to take off chill.

Set up breading station

Place flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne and salt in a shallow bowl and whisk to combine. In a separate shallow dish, beat the eggs with the milk.

Remove marinated chicken from the marinade and let excess drip off; reserve marinade. Dredge each piece first in the seasoned flour mixture (shake off excess), then dip into the egg wash, then press again into the flour mixture to form a double coating. For extra crispness, repeat the egg then flour once more (optional). Place breaded chicken on a wire rack and let rest 10 minutes to set the crust.

Fry the chicken

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2 inch and heat over medium-high until a thermometer reads 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Carefully add breaded chicken (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

Make spicy mayo

In a small bowl combine mayonnaise, sriracha, lime juice and honey. Taste and adjust heat or sweetness as desired. Keep chilled until assembly.

Toast buns

Butter the cut sides of the buns lightly. Toast in a skillet over medium heat or in a 350°F (175°C) oven until golden and slightly crisp, about 1–2 minutes per side in a skillet or 4–6 minutes in oven.

Assemble sandwiches

Spread about 1–2 tablespoons spicy mayo on both the top and bottom bun. On the bottom bun, place a lettuce leaf, a slice of tomato, then a hot fried chicken breast. Top the chicken with 2–3 pickle slices, more spicy mayo on the top bun if desired, then close the sandwich. Serve immediately.

Optional: Serve with extra sriracha or ketchup and a side of fries or slaw.