Korean BBQ Bánh Mì Chicken Sandwich

Ingredients

• 4 Boneless, skinless chicken thighs, pounded to ¼ inch thick
• 1 cup Buttermilk
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Smoked paprika
• 1/2 tsp Black pepper
• 1 tsp Kosher salt
• 2 cups All-purpose flour, for dredging
• 1 cup Korean Barbecue & Wing Sauce (SJ3189HA)
• 8 slices Cucumber, thinly sliced
• 8 cups Shredded green cabbage
• 1 cup Shredded purple cabbage
• 1 cup Carrots, julienned
• 1/2 cup Thinly sliced red onion
• 1/2 cup Magic Blend Cole Slaw Dressing (KE0870)
• 8 each Cilantro sprigs
• Sesame seeds

Directions

1. Combine the chicken with the buttermilk and seasonings. Refrigerate for at least 4 hours.
2. Remove chicken from the marinade, then dredge it thoroughly in flour, pressing the coating onto the chicken.
3. Deep fry at 350°F until golden brown and the internal temperature reaches 165°F.
4. While the chicken is still hot, toss it generously in the warm Korean Barbecue & Wing Sauce (SJ3189HA).
5. Make slaw by mixing cabbages, carrots, onions and Magic Blend Cole Slaw Dressing (KE0870).
6. Toast the buns and build sandwich: Bottom bun, thin cucumber slices, glazed crispy chicken, extra drizzle of Korean Barbecue & Wing Sauce (SJ3189HA), large mound of banh mi slaw. fresh cilantro sprigs, sprinkle of sesame seeds, top bun.