Kung Pao Fried Chicken Sandwich

Name: Kung Pao Fried Chicken Sandwich with Honey Sriracha
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian-Fusion
Ingredients: 1.5 cups buttermilk; 1 tsp salt; 2 tbsp honey sriracha sauce; 1.5 lbs boneless, skinless chicken thighs; 2 cups all-purpose flour; vegetable oil, for frying; 1/2 cup honey sriracha sauce; 1/4 cup water; 1 tsp sesame oil; 1 tbsp brown sugar; 1 cup shredded red cabbage; 1/2 cup shredded carrots; 1/4 cup green onions, sliced; 2 tbsp mayonnaise; 4 sesame seed buns; 1/2 cup roasted red peppers; Chili crisp oil, for garnish

This Kung Pao Fried Chicken Sandwich features buttermilk-marinated chicken thighs fried until crispy, then tossed in a sweet and spicy honey sriracha sauce. It's served on a toasted bun with crunchy slaw and a drizzle of chili crisp oil for a bold, fusion take on a classic.

🌍Asian-Fusion 🏷️Kung pao chicken 🏷️Fried chicken sandwich 🏷️Chicken sandwich 🏷️Honey sriracha Spicy

🏷️

🏷️Sweet

-0:00

leekumkeeusaonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by leekumkeeusa

-0:00

leekumkeeusaonTikTok

Ingredients

1.5 cups buttermilk
1 tsp salt
2 tbsp honey sriracha sauce
1.5 lbs boneless, skinless chicken thighs
2 cups all-purpose flour
vegetable oil, for frying
1/2 cup honey sriracha sauce
1/4 cup water
1 tsp sesame oil
1 tbsp brown sugar
1 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup green onions, sliced
2 tbsp mayonnaise
4 sesame seed buns
1/2 cup roasted red peppers
Chili crisp oil, for garnishoptional

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Instructions

1
In a bowl, combine buttermilk, salt, and 2 tbsp of honey sriracha sauce to create the marinade.
2
Add chicken thighs to the marinade, ensuring they are fully coated. Let marinate.
3
Place all-purpose flour in a separate shallow bowl.
4
Remove chicken from the marinade and dredge thoroughly in the flour, shaking off any excess.
5
Carefully place the dredged chicken into a pot of hot oil and deep fry until golden brown and cooked through.
6
Remove the fried chicken from the oil and let it drain on a wire rack.
7
To make the sauce, combine 1/2 cup honey sriracha sauce, water, sesame oil, and brown sugar in a saucepan over medium heat. Bring to a simmer, stirring occasionally.
8
Pour the warm sauce over the fried chicken in a large bowl and toss to coat completely.
9
To make the slaw, combine shredded red cabbage, shredded carrots, sliced green onions, and mayonnaise in a bowl. Mix well.
10
Toast the sesame seed buns.
11
Assemble the sandwich: place roasted red peppers on the bottom bun, followed by the sauced fried chicken.
12
Top the chicken with a generous portion of the slaw.
13
Garnish with more sliced green onions and a drizzle of chili crisp oil, if desired.
14
Place the top bun on the sandwich and serve immediately.

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Tips & Notes

Pro tips

Pat chicken thighs dry before dredging — moisture prevents crispy coating. Dredge just before frying for maximum crunch.
Fry in 325–350°F oil to cook through without burning the crust. Chicken thighs (1.5 inches thick) need 12–15 minutes.
Toss sauce and cooked chicken gently to avoid breaking apart the crispy coating; do this in a wide bowl rather than a narrow pan.
Toast the bun lightly in butter or on a griddle to add texture contrast and prevent sogginess from the sauce.

Substitutions

Honey sriracha sauce → sambal oelek mixed with honey (ratio 2:1) for a rougher, spicier sauce
Buttermilk → Greek yogurt thinned with milk (1:1 ratio) for a tangier marinade
Chili crisp oil → toasted sesame oil + red pepper flakes if chili crisp is unavailable
Chicken thighs → boneless pork shoulder or thicker-cut white fish fillets (adjust frying time)

Storage & make-ahead

Store fried chicken and sauce separately in airtight containers for up to 2 days. Reheat chicken in a 350°F oven for 8–10 minutes to restore crispness; recombine with sauce and serve fresh.

Equipment

deep-fry or candy thermometer · wide shallow bowl for dredging

Common Questions

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier when fried. If using breasts, pound them thin and reduce frying time to avoid drying out.

How do I keep the chicken crispy after tossing in the sauce?

Fry the chicken completely, let it drain and cool slightly, then toss in the warm honey sriracha sauce just before serving. Assemble the sandwich immediately.