Best Ever Crispy Asian Chicken Sandwiches
1/4 cup canola oil
2 large boneless skinless chicken breasts
salt and freshly cracked pepper
1 teaspoon garlic powder
1/2 cup of flour
1 tbsp milk
1 1/2 cups of plain panko crumbs
2 cups of coleslaw mix
2 stalks green onions, minced
1/4 cup fresh cilantro, chopped
1 tsp fresh ginger, grated
1 tbsp soy sauce
Juice from 1/2 a lime
3 tbsp rice vinegar
1 tbsp sesame oil
1/2 cup of mayonnaise
Sriracha, to taste
Slice chicken breasts in half horizontally so that you have 4 of the same sized chicken pieces. Season both sides with salt, freshly cracked pepper, and garlic powder, to taste. Pour the flour onto a flat plate. Whisk the egg and milk together in a bowl. Pour the panko onto a flat plate. Dredge the chicken into the flour; next dip into the egg mixture followed by dipping into the panko crumbs. Heat the oil into a large skillet over medium high heat. Once the pan is hot, add four pieces of the panko crusted chicken and cook for 4-5 minutes on the first side, until golden brown. Flip the chicken over and cook for another 3 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and place on a plate with paper towel..
Place the coleslaw mix, green onions, and cilantro in a bowl. In another bowl, combine the grated ginger, soy sauce, lime juice, and rice vinegar. Whisk the ingredients while adding the sesame oil into the dressing. Pour the dressing over the coleslaw mixture and toss to coat. Sprinkle with sesame seeds if desired.
In a bowl mix mayo and a little Sriracha together.
Slather some sriracha mayonnaise on buns, place a piece of chicken on top then a good spoonful of slaw.