Kung Pao Fried Chicken Sandwich

In a bowl, combine buttermilk, salt, and 2 tbsp of honey sriracha sauce to create the marinade.

Add chicken thighs to the marinade, ensuring they are fully coated. Let marinate.

Place all-purpose flour in a separate shallow bowl.

Remove chicken from the marinade and dredge thoroughly in the flour, shaking off any excess.

Carefully place the dredged chicken into a pot of hot oil and deep fry until golden brown and cooked through.

Remove the fried chicken from the oil and let it drain on a wire rack.

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.

Pour the warm sauce over the fried chicken in a large bowl and toss to coat completely.

To make the slaw, combine shredded red cabbage, shredded carrots, sliced green onions, and mayonnaise in a bowl. Mix well.

Toast the sesame seed buns.

Assemble the sandwich: place roasted red peppers on the bottom bun, followed by the sauced fried chicken.

Top the chicken with a generous portion of the slaw.

Garnish with more sliced green onions and a drizzle of chili crisp oil, if desired.

Place the top bun on the sandwich and serve immediately.