Korean BBQ Chicken Sandwich

Kimchi Slaw

• 1/4 cup mayonnaise
• 2 tablespoons Frank's RedHot® Korean BBQ Squeeze Hot Sauce
• 1/2 cup prepared kimchi, finely chopped
• 3 cups shredded green cabbage

Korean BBQ Fried Chicken

• 1 cup buttermilk, divided
• 1/3 cup Frank's RedHot® Korean BBQ Squeeze Hot Sauce
• 6 each thin-sliced chicken breast cutlets (about 1 pound)
• 1 cup all-purpose flour
• 1/4 cup potato starch
• 2 teaspoons baking powder
• 1 cup vegetable oil, for frying
• 6 each brioche sandwich rolls, toasted

directions

1. For the Kimchi Slaw, mix mayonnaise and Korean BBQ Squeeze Sauce in a medium bowl. Stir in kimchi and cabbage. Cover and refrigerate until ready to serve.
2. For the Fried Chicken, whisk 2/3 cup of the buttermilk and Korean BBQ Squeeze Sauce in large bowl. Add chicken, turning to coat well. Cover and refrigerate 1 hour or longer for extra flavor.
3. Mix flour, starch and baking powder in large bowl. Stir in remaining 1/3 cup buttermilk using a large fork. With clean hands, rub flour mixture between palms until mixture is completely blended and resembles wet sand. Transfer to shallow baking dish.
4. Remove chicken from marinade. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard any remaining marinade or flour mixture.
5. Heat oil to 375°F in large deep skillet. Working in batches as needed, fry chicken about 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
6. To assemble sandwiches, spoon slaw onto bottom half of roll. Top with chicken and drizzle generously with Korean BBQ Squeeze. Finish with top half of roll. Serve immediately.